Executive Chef – Japanese Cuisine & Sushi Operations

Sustainable Restaurant Group • Bend, OR

2d • $71,000 - $75,000 • Onsite

About The Position

Bamboo Sushi is hiring an Executive Chef in Bend, Oregon, to lead a culinary team focused on Japanese cuisine, sushi, hospitality, and operational excellence. This is a hands-on leadership role requiring advanced sushi preparation skills, strong knowledge of Japanese cuisine, and experience managing high-volume, full-service kitchen operations. The Executive Chef oversees kitchen and sushi operations, maintains food quality and service standards, develops employees, and manages operational and financial performance. A culinary skills interview and tasting are required during the interview process.

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 thrive in a fast-paced environment while maintaining composure, quality, and attention to detail.
• Willingness to participate in a culinary skills interview and tasting.
• Ability to move throughout the restaurant and office, operate basic office and restaurant equipment, and ascend or descend ladders or stairs when necessary.
• Ability to communicate and exchange accurate information, distinguish tastes and flavors, and work effectively in a noisy, fast-paced, occasionally distracting environment.

Responsibilities

• Lead, oversee, and execute kitchen and sushi operations while maintaining food quality, service standards, and guest experiences.
• Maintain 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 execution with delegation, team development, and operational oversight.
• Exercise independent judgment and discretion while handling sensitive and confidential information professionally.
• Foster a culture of positivity, accountability, collaboration, and continuous improvement.

Benefits

• Competitive compensation of $71,000–$75,000 annually, based on experience, plus 10% bonus potential.
• Quarterly bonus opportunities.
• Health insurance options.
• Life insurance.
• Employee Assistance Program.
• Vacation time, with up to three weeks accrued during years 1–5.
• 401(k).
• Employee discounts.
• Opportunities for advancement and continued education within the company.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: No Education Listed