Executive Chef – Japanese Cuisine & Sushi Operations

Sustainable Restaurant Group•Bend, OR

1d•Onsite

About The Position

Bamboo Sushi is seeking an Executive Chef in Bend, Oregon, to lead culinary operations focused on Japanese cuisine and sushi. The role calls for a hands-on culinary leader with advanced sushi preparation skills and a strong understanding of Japanese cuisine, combined with experience leading high-volume, full-service kitchen operations. The Executive Chef is responsible for culinary craftsmanship, team development, consistent quality, hospitality, operational excellence, and business results. A culinary skills interview and tasting are required as part of the interview process. The work is performed primarily in a fast-paced, full-service restaurant with frequent distractions and elevated noise levels. The role may require moving throughout the restaurant and office, operating basic office and restaurant equipment, using ladders or stairs when necessary, communicating with team members and guests, distinguishing tastes and flavors, and working effectively in a noisy environment. Reasonable accommodations may be available for qualified individuals with disabilities. The position offers an annual salary of $85,000 based on experience, plus 10% bonus potential and quarterly bonus opportunities. Benefits include health insurance options, life insurance, an Employee Assistance Program, vacation accrual of up to three weeks during years one through five, a 401(k), employee discounts, and opportunities for advancement and continued education.

Requirements

At least five years of related culinary experience and/or training, including substantial professional experience in sushi and Japanese cuisine.
At least two years of back-of-house management experience leading kitchen operations in a high-volume, full-service restaurant.
Hands-on proficiency in sushi preparation, including fish fabrication, nigiri, sashimi, and related Japanese culinary techniques.
Experience overseeing kitchen teams, maintaining culinary standards, and managing food and labor costs.
Strong communication, organizational, problem-solving, and team leadership skills.
Ability to work in a fast-paced environment while maintaining composure, quality, and attention to detail.
Willingness to participate in a culinary skills interview and tasting.

Responsibilities

Lead, oversee, and execute kitchen and sushi operations while maintaining food quality, service standards, and guest experiences.
Ensure consistent execution through quality control, portioning, presentation, and adherence to recipes and specifications.
Manage kitchen operations, including labor, food costs, inventory, ordering, food safety, and financial performance.
Hire, train, coach, and develop back-of-house employees and future leaders.
Balance hands-on culinary work with delegation, team development, and operational oversight.
Foster a culture of positivity, accountability, collaboration, and continuous improvement.
Exercise independent judgment and discretion and handle sensitive and confidential information professionally.