Sushi Chef
On-siteSalt Lake City, Utah, United States
Job Summary
Prepare and execute sushi, sashimi, and maki rolls according to high standards, maintaining deep knowledge of fish quality and proper cutting techniques. Ensure consistency in knife cuts, portioning, and plating while following strict food safety, sanitation, and HACCP guidelines for raw fish. Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production, while monitoring inventory levels to ensure freshness. Maintain a clean, organized sushi station and collaborate with BOH and FOH teams to deliver a seamless dining experience. Engage with guests by providing sushi recommendations and an interactive experience. Execute tasks assigned by Chefs and Kitchen Leadership with professionalism.
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
- Must be able to stand for extended periods and lift to 50 lbs
- Availability to work nights, weekends, and holidays
Desired Qualifications
- Willingness to learn new techniques and contribute to menu innovation
- Positive attitude, strong work ethic, and a team-first mentality
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