Head Sushi Chef
$95,000–$115,000 year
On-siteLa Jolla, California, United States
Job Summary
Lead by example with discipline, technique, and organization while training, mentoring, and growing cooks and sous chefs. Manage and execute all SBS recipes, systems, and service standards, overseeing sushi rice production, sauces, fish breakdown, storage, and rotation to ensure consistency and flavor integrity. Oversee prep lists, production timelines, and daily station readiness while managing order guides, inventory, quality control, and cost awareness. Run service with calm control, clarity, and strong communication, ensuring food safety, sanitation, and DOH compliance. Collaborate with leadership on menu evolution and operational improvements. This Head Sushi Chef role is a full-time position offering paid time off and wellness resources.
Required Qualifications
- 6–8 years of professional kitchen experience
- 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)
- Strong knowledge of Japanese cuisine and/or sushi fundamentals
- Proven ability to train, mentor, and lead diverse teams
- Current ServSafe Manager (or ability to obtain before starting)
- Strong attention to detail, consistency, and systems
- Comfortable leading a high-paced, detail-intensive omakase environment
Desired Qualifications
- Michelin-level or comparable high-end experience
- Experience running an omakase or sushi-forward program
- Guest-facing comfort or desire to engage guests during service
- Strong hospitality instinct and understanding of guest energy
- Jedi-level time management, communication, and organization
- Natural inclination toward teaching and elevating cooks
- Ability to balance high standards with empathy and clarity
- Curiosity about technique, ingredients, and continuous improvement
- Interest in contributing to creative development as the program evolves
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