Executive Sushi Chef

Compass Group•New York, NY

48d•$75,000 - $90,000•Onsite

About The Position

This is an exciting opportunity to lead a high-quality sushi program in an upscale dining environment while having the autonomy to develop and implement your own systems, organization, production processes, and culinary ideas. You’ll have the support of an experienced culinary team, but you’ll be trusted to use your expertise to determine what works best for the sushi operation. Best of all, this is a Monday–Friday position with no weekend shifts, offering the opportunity to enjoy a more consistent schedule and better work-life balance than a traditional restaurant environment. As the Sushi Chef, you will oversee all aspects of daily sushi preparation and production—from station setup and seafood handling to ordering, inventory, presentation, and team development. You’ll play a key role in shaping the program and maintaining the exceptional quality and hospitality our guests expect.

Requirements

3+ years of experience in upscale or high-volume sushi operations.
Strong experience with sushi preparation and production.
Excellent knife skills and knowledge of seafood handling.
Strong understanding of HACCP, food safety, sanitation, and proper food storage.
Self-motivated, innovative, organized, and able to multitask.
Positive attitude with the ability to motivate and develop a team.
Knowledge of current culinary and sushi trends.
Professional, respectful, and guest-focused approach to hospitality.
Ability to lift, bend, and carry up to 40 lbs.

Nice To Haves

Supervisory, leadership, coaching, and training experience preferred.
Proficiency with Microsoft Office preferred.
ServSafe or Department of Health certification a plus.

Responsibilities

Lead daily sushi preparation, production, station setup, service, and breakdown.
Prepare high-quality sushi while maintaining exceptional standards for freshness, flavor, presentation, and consistency.
Handle, store, and prepare seafood and other perishable products in accordance with food safety and HACCP guidelines.
Follow established menus, production guides, recipes, and opening/closing procedures.
Manage sushi inventory and assist with ordering to ensure proper product availability and minimize waste.
Create a welcoming, engaging experience for guests while maintaining high standards of hospitality.
Train, coach, and develop culinary team members in sushi preparation, food safety, and service standards.
Partner with the Executive Chef to support overall café operations and culinary initiatives.
Promote a culture of food safety, workplace safety, professionalism, and respect.
Maintain strong communication with clients and leadership, addressing needs and concerns promptly and professionally.
Stay current with sushi, culinary, and food trends and bring new ideas to the program.