Head Sushi Chef

 The Head Sushi Chef is responsible for overseeing all sushi kitchen operations, including menu development, food preparation, quality control, staff training, and adherence to health and safety standards. This role requires exceptional knife skills, creativity, and deep knowledge of traditional and modern sushi techniques. The Head Sushi Chef leads the sushi team with excellence, ensuring a high-quality guest experience and maintaining the restaurant’s culinary standards. 

Qualifications:

• Minimum 5+ years of sushi chef experience, with at least 2 years in a leadership or head chef role
   
• Expert knowledge of sushi preparation, knife handling, and fish butchery
   
• Experience in high-volume or upscale dining environments preferred
   
• Strong leadership, communication, and organizational skills
   
• Ability to train, motivate, and manage a culinary team
   
• Familiarity with seafood safety, freshness standards, and allergen protocols
   
• Culinary degree or sushi-specific certification a plus

Key Responsibilities:

• Oversee daily operations of the sushi station and team
   
• Prepare and execute sushi dishes with precision and consistency
   
• Develop and innovate sushi menus in collaboration with the Executive Chef
   
• Ensure all sushi products meet the restaurant’s quality and presentation standards
   
• Train, mentor, and schedule sushi chefs and support staff
   
• Monitor inventory, place orders, and minimize food waste
   
• Maintain compliance with health, safety, and sanitation guidelines (e.g., HACCP, local food safety codes)
   
• Handle guest feedback and special requests with professionalism
   
• Collaborate with FOH and BOH teams for smooth service flow
   
• Participate in hiring decisions and performance evaluations of sushi team members