Sous Chef Sushi Job at Marriott Bonvoy (Lake Buena Vista)

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Sushi Chef de Partie

The Sushi Chef de Partie is responsible for supervising the sushi section and en...

Location

Mauritius , Beau Champ

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Strong technical knowledge of sushi, sashimi, Japanese ingredients, and traditional preparation methods
Excellent knife skills, including fish filleting and portioning
Strong understanding of raw-food safety and HACCP standards
Ability to lead, train, and motivate junior kitchen team members
Excellent organisation, time management, and attention to detail
Strong communication skills and a team-player mindset
Computer literacy for ordering systems and production sheets is an advantage
Basic Microsoft Office knowledge (Excel, Word, PowerPoint, Outlook, Teams)
Culinary diploma or equivalent trade certification preferred
Formal Japanese or sushi training is an advantage

Job Responsibility

Prepares and executes sushi, sashimi, nigiri, maki, and related Japanese dishes according to established recipes and standards
Supervises Commis Chefs, Demi Chefs, and trainees assigned to the sushi section
Maintains cleanliness, organisation, and readiness of the sushi station at all times
Assists in ordering fresh fish, seafood, dry goods, and specialty Japanese ingredients
Works closely with the Sous Chef to contribute ideas for sushi specials, seasonal items, and menu enhancements
Ensures full compliance with Four Seasons hygiene standards, HACCP, and raw-food handling procedures
Assists other kitchen sections when operationally required
Participates in culinary briefings, tastings, and training sessions
Supports banquet, event, and special function sushi operations
May act in place of the Sous Chef during absence

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Employee Discount for stays at any Four Seasons worldwide
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

Chef de Partie – Sushi Specialist

Located in the heart of Canada's capital next door to the Parliament Buildings, ...

Location

Canada , Ottawa

Salary:

35.38 CAD / Hour

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

High School Diploma preferred
Minimum 5 years culinary experience
sushi and high-volume operations required
Sushi-specific skills: fish butchery, nigiri/sashimi skills, rice preparation
Valid food safety certifications and all required work permits
Must maintain a neat, professional, groomed appearance per company standards
Excellent knife skills and sushi preparation skills
Strong problem-solving, prioritization, and multitasking abilities
Ability to communicate effectively in English, verbally and in writing
Ability to remain calm, focused, and professional under pressure

Job Responsibility

Deliver exceptional culinary experiences through mastery of both classical hot-kitchen techniques and specialized sushi preparation
Provide warm, professional, and engaging service at all times
Interact with guests using their names whenever possible, delivering a luxury guest experience
Support and demonstrate Fairmont values and Akira Back service standards
Maintain a friendly and collaborative atmosphere for guests and colleagues
Complete knowledge of Akira Back menus, and in-room dining menus
Full understanding of sushi bar items: fish quality, cuts, rice preparation, sauces, and presentation
Check pars for daily sushi production and CDP station requirements
Participate in tastings and maintain consistent quality across all dishes
Arrive 10 minutes prior to scheduled shift

What we offer

Wonderful company culture - our colleagues are at the heart of all that we do
Food & Beverage discount of 50% in our restaurants
Employee benefit card offering discounted rates in Accor worldwide for you and your family
Learning programs through our academies designed to sharpen your skills
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21
Comprehensive extended health benefits package

Fulltime

Chef Sushi

The Chef de Cuisine is responsible for supervising and managing a team of Sous-C...

Location

France , Megeve

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Two to five years previous experience in culinary leadership position
The ability to operate computer equipment and other food & beverage computer systems
You must possess the legal right to work in France at the time of application
Have fluency in French and English

Job Responsibility

Supervise and manage a team of Sous-Chefs, Chefs de Partie, Demi-Chefs de Partie, Commis de Cuisine, trainees and apprentices
Ensure the speed and quality of execution of orders placed in the dining room
Ensure that work is distributed evenly between the various positions
Supervise Sous-Chefs, Chefs de Partie, Demi Chefs de Partie, Commis, Trainees, Apprentices and Kitchen Helpers
Manage and supervise production at the various workstations and product storage
Implement and enforce technical specifications and the spirit of the kitchen
Participate in menu development

What we offer

Uniform supplied et laundered for operating staff
One meal per shift at our Employees’ Cafeteria
As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)
Enjoy a fully equipped living experience in one of the most sought-after resorts
In our Staff House, you can challenge your colleagues to a game of PlayStation, Switch or Baby foot, relax to the sound of the piano or acoustic guitar ... or work out in our gym
A dedicated shuttle service will not only take you to your workplace but can also show you the region's legendary sights
The room provided is either shared or single (for executive and night positions)
For those wishing to find their own accommodation, a monthly housing allowance will be provided
Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné-Mont Blanc, and other local attractions
Bring the season to a close with our Staff Party

Fulltime

Sous Chef Sushi Junior

The Sous Chef is an essential member of Food & Beverage leadership team which is...

Location

France , Megeve

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Two to five years previous experience in culinary leadership position
The ability to operate computer equipment and other food & beverage computer systems
You must possess the legal right to work in France at the time of application
Have fluency in French and English

Job Responsibility

Supervising Chefs de Partie, Demi Chefs de Partie, Commis and Intern
Manage inventory and supervise production at various workstations and product storage
Implement organization and communication to ensure production under the best possible conditions (quality, team spirit, etc.)
Adapt the level of stock orders according to the level of activity and the food cost targets to be met

What we offer

Uniform supplied et laundered for operating staff
One meal per shift at our Employees’ Cafeteria
As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)
Enjoy a fully equipped living experience in one of the most sought-after resorts
A dedicated shuttle service
The room provided is either shared or single (for executive and night positions)
For those wishing to find their own accommodation, a monthly housing allowance will be provided
Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné-Mont Blanc, and other local attractions
Bring the season to a close with our Staff Party

Fulltime

Senior Chef

We’re seeking passionate and experienced Head Chefs and Senior Chefs to join our...

Location

Australia

Salary:

Not provided

Batard

Expiration Date

Until further notice

Requirements

Previous experience as a Head Chef or Sous in a high-volume restaurant or fine-dining venue
Sushi, wok, pizza, or Italian experience highly regarded
Strong understanding of food safety standards
Resilient and able to perform in high-pressure service periods
Strong work ethic and a "can do" attitude
Ability to work autonomously as well as within a team
Excellent communication skills
Full availability and willing to work a rotating roster that includes opening or closings shifts, weekends and public holidays

What we offer

Work alongside award-winning chefs & industry leaders
Join a leading Australian hospitality group
Access to career-defining opportunities across current and upcoming venues
Competitive salaries
Staff discounts across all Lucas Collective restaurants
Training and progression pathways to grow your career
Supportive, inclusive, and growth-focused culture

Sushi Sous Chef

The Sushi Chef is responsible for the expert preparation of sushi, sashimi, and ...

Location

Mexico , La Ribera

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Advanced proficiency in English and Spanish (spoken and written)
Bachelor’s degree in Culinary Arts, a technical culinary diploma, or a related field
Minimum 3 years of professional experience in innovative and/or specialized Japanese cuisine, including sushi preparation
Minimum 2 years in a supervisory or assistant‑manager culinary role, preferably within upscale or luxury dining environments
Advanced mastery of Japanese culinary techniques, sushi preparation, and Japanese gastronomic terminology
Proven expertise in the handling, fabrication, and preservation of fish, seafood, and specialty Japanese ingredients
Demonstrated advanced knife skills, precision cutting, and fish butchery
Strong understanding of kitchen sanitation standards, food safety protocols, and compliance with hygiene regulations
Ability to support daily kitchen operations, guide culinary staff, and uphold department standards as an assistant department head
Strong organizational abilities, attention to detail, and commitment to quality, consistency, and culinary excellence

Job Responsibility

Expert Preparation & Culinary Execution: Prepare sushi, sashimi, nigiri, maki, and other Japanese specialties with precise technique, consistency, and adherence to luxury‑level culinary standards and established recipes
Stations, Hygiene & Food Safety Management: Oversee the sushi station during service, ensuring proper opening/closing procedures, strict hygiene, HACCP compliance, safe handling of raw seafood, correct temperature control, and organized workspaces
Inventory, Product Quality & Cost Control: Monitor inventory of fish, seafood, vegetables, rice, and other essentials
ensure proper storage and rotation (FIFO)
support requisitions
minimize waste
and verify product freshness
Team Coordination & Production Supervision: Guide and supervise sushi cooks, communicate daily tasks, maintain quality and consistency in preparations, and provide operational support during mise en place, production, and service
Guest Interaction & Culinary Experience: Engage guests at the sushi counter or omakase experiences, explaining ingredients and techniques while delivering an authentic, professional representation of Japanese culinary culture

What we offer

Compensation: Highly competitive salaries as well as an annual incentive plan for managerial roles at Department Head level
Transport: Shuttle service from San Lucas and San Jose del Cabo to the resort
Uniforms: Complimentary Dry Cleaning for Employee Uniforms
Training & Development: In-house training workshops for line and management employees
Recognition: Employee Service Awards as well as Employee of the Month & Employee of the Year Awards

Fulltime

Junior Sous Chef (Garde Manger & Sushi)

The Four Seasons Resort Maldives at Kuda Huraa is seeking a Junior Sous Chef (Ga...

Location

Maldives , North Malé Atoll

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

2–3 years of supervisory experience in a luxury 5‑star hotel or resort kitchen environment
Strong technical expertise in Japanese cuisine, with solid knowledge of Japanese products
2-3 years of hands‑on Sushi and Sashimi preparation experience, demonstrating refined skills and precision
Proven leadership potential, with strong management capabilities and upward mobility
Excellent command of English, along with strong numerical and analytical aptitude
Business acumen and creative flair, contributing fresh ideas and innovation to the culinary offering
A genuine passion for food, with a well‑developed interest in culinary arts and continuous improvement

Job Responsibility

Maintain an organized, efficient department while ensuring strong collaboration with other teams
Uphold high standards of food quality, presentation, consistency, and adherence to recipes
Contribute to menu development and creation of new dishes
Ensure strict compliance with food safety, hygiene, and sanitation standards
Monitor ingredient quality, assist with purchasing and receiving, and oversee proper storage and rotation
Deliver warm, professional guest interactions and create memorable dining experiences
Conduct daily briefings and participate in departmental meetings when required
Provide fair, regular performance feedback and act as a hands‑on leader during peak periods
Maintain a clean, safe workspace and ensure equipment is properly maintained
Oversee service readiness, including pre‑ and post‑service checks and team grooming standards

What we offer

Career growth opportunities both within Maldives and worldwide at other Four Seasons properties
Competitive pay scheme along with a fair share of service charge on monthly basis
Diving and snorkeling activities on the house
Complimentary rooms nights based on your service period with the Four Seasons
Shared furnished accommodation
Use of our Employee Gym & outdoor sports facilities
Employee Lounge equipped with foosball table, pool table, table tennis, PS5 & TV
Free WIFI in employee lounge and living areas

Fulltime

Executive Sous Chef

Four Seasons Hotel Westlake Village is seeking an Executive Sous Chef to lead th...

Location

United States of America , Westlake Village

Salary:

114000.00 - 124000.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

High school education, culinary arts education, or equivalent experience
Minimum 3–5 years of previous culinary or related leadership experience, with strong fundamental culinary knowledge
Proficiency in a wide range of cooking techniques, including meat and fish butchery, pasta production, sauce preparation, and plant-based dishes
Strong knowledge of food safety, allergies, and sanitation standards, with proven ability to maintain compliance at all times
Demonstrated leadership skills with the ability to supervise large teams and foster collaboration across front and back-of-house operations
Proficiency in kitchen equipment operation, ordering processes, and inventory management, as well as basic knowledge of food cost systems and budgeting
Successful candidate must possess legal work authorization in the United States

Job Responsibility

Coordinate the selection, training, development, and evaluation of kitchen employees and managers to ensure cultural and core standards are met, while supporting long-term operational planning
Oversee menu development, preparation, and presentation to ensure consistent quality and creativity across all food items
Ensure strict compliance with sanitation and cleanliness standards in line with Four Seasons, local, state, and federal regulations
Maintain quality control systems, portion consistency, and purchasing specifications while monitoring food shipments and inventory
Collaborate with other department leaders to meet operational needs, attend regular meetings, and ensure seamless communication between kitchen and service teams
Operate, maintain, and ensure proper cleaning of all kitchen equipment
Execute guest-facing culinary activations such as omelet stations, carving stations, sushi demonstrations, and interactive classes

What we offer

Health Insurance - Medical, Dental & Vision
Company Match 401K Plan
Complimentary stays at Four Seasons Worldwide
Complimentary meals in our Wellness Café
Laundered Employee Uniform
Employee Assistance Program
Investment in your Wellbeing
Life Insurance
Complimentary on-site parking
Training programs, tuition reimbursement

Fulltime

Sous Chef Sushi

Marriott Bonvoy

Location:
United States , Lake Buena Vista

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
November 22, 2025

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