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Sushi Sous Chef

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Four Seasons

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Location:
Mexico , La Ribera

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

Not provided
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Job Description:

The Sushi Chef is responsible for the expert preparation of sushi, sashimi, and other Japanese specialties, ensuring flawless technique, product freshness, and elevated presentation. Their goal is to deliver an authentic and consistent culinary experience aligned with luxury‑resort standards.

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

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
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

Additional Information:

Job Posted:
March 19, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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