Sushi Chef
$37,440–$43,680 year
On-site · Troy, Michigan, United States
Job Summary
Craft high-quality sushi and sashimi with precision, creativity, and consistency to deliver exceptional dishes with top-tier presentation and guest satisfaction. Prepare and execute all sushi, sashimi, and maki according to high standards; maintain fish quality, proper cutting techniques, and safe handling. Ensure knife skills, portioning, and plating consistency; follow strict food safety and HACCP guidelines; manage mise en place, rice cooking, sauce production, and station cleanliness. Monitor seafood and produce inventory to ensure freshness; collaborate with BOH and FOH for a seamless dining experience; engage with guests and provide sushi recommendations. Execute tasks with professionalism and enthusiasm as directed by Chefs and Kitchen Leadership.
Required Qualifications
- Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant
- Expertise in sushi preparation, knife skills, and traditional Japanese techniques
- Ability to multi-task and work efficiently in a fast-paced environment
- Strong attention to detail and commitment to presentation, freshness, and quality
- Understanding of sushi-grade fish handling, food safety, and storage practices
- Willingness to learn new techniques and contribute to menu innovation
- Must be able to stand for extended periods and lift to 50 lbs.
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