Head Sushi Chef

• Curate and execute a multi-course omakase experience with precision, creativity, and respect for tradition
• Source, prepare, and handle fish and ingredients at the highest level of quality and freshness
• Interact with guests directly at the sushi counter, delivering an engaging and educational dining experience
• Manage kitchen operations during service, including mise en place, knife work, and plating
• Train and mentor junior staff to maintain consistency and uphold culinary standards
• Collaborate on seasonal menu planning, inventory control, and vendor relationships

• Minimum 10 years of experience as a sushi chef, with at least 5 years in a dedicated omakase setting
• Deep knowledge of Japanese ingredients, knife skills, rice preparation, and traditional techniques
• Strong understanding of fish butchery, aging, and sourcing

Japanese language skills are a plus, but not required

• Opportunity to lead and innovate in a respected omakase program
• A supportive and professional team environment
• Access to premium ingredients and seasonal products
• Competitive pay, benefits, and growth opportunities