Executive Sushi Sous Chef
About The Position
The Executive Sushi Sous Chef is the senior sushi leadership role for the Winter Park sushi program and reports to the Executive Chef. The position owns the sushi program end-to-end, including menu development, sourcing, technique, and staff, and is responsible for guest satisfaction and sushi operations as part of an independent profit center. The role calls for advanced culinary and technical sushi expertise, with the chef personally performing sushi preparation while leading, training, and mentoring Sushi Chefs and station staff. It also includes oversight of kitchen areas to ensure consistent, high-quality food.
Requirements
- Minimum 2–3 years of experience as a Sushi Chef at an Asian restaurant in a high-volume, upscale atmosphere, including training and supervising junior sushi staff.
- Expert knowledge of sushi types, sushi-rolling techniques, and knife skills, including whole-fish butchery.
- Minimum 4 years in a kitchen managerial or supervisory role in a fast-paced, high-volume restaurant.
- Computer knowledge, including Excel, Windows, and POS systems.
- Good communication skills.
Nice To Haves
- Prior experience developing Omakase or specialty tasting menus.
- College degree or culinary school degree; preferred but not required.
Responsibilities
- Directly oversee, train, and mentor Sushi Chefs and sushi station staff.
- Manage sushi menu development, recipe costing, sourcing, and presentation standards.
- Prepare and oversee maki, nigiri, sashimi, and specialty sushi items.
- Break down whole fish, portion fish, and inspect quality and freshness.
- Vet and manage seafood purveyors, ensuring quality, sustainability, and cost standards.
- Develop and execute Omakase menus and seasonal sushi specials.
- Maintain HACCP, cold-chain, and food-safety standards for raw fish and seafood handling.
- Serve as the senior sushi authority on duty and resolve quality and technique issues.
- Follow company policies in the employee handbook.
- Conduct physical and monthly inventories, including storage, freezer, cooler, spice rack, expo, line, and service stations.
- Track high-cost items and enter inventory, purchases, invoices, sales, and ending inventory for the COGS sheet.
- Manage food COGS, food purchases, ordering, and food par levels; follow order guides and F&O quality and pricing standards.
- Review prior-week labor, create schedules for coverage and cost, manage daily and weekly labor dollars and percentages, and monitor overtime.
- Handle new-hire and termination procedures and employee injury reports.
- Coordinate plateware par levels with the front of house and manage the dish machine and chemical-company relationship.
- Monitor product mix, product rotation using FIFO, food quality and specifications, recipe adherence, line checks, and food preparation and presentation standards.
- Maintain organization of back-of-house storage, prep, line, and dish areas and uphold sanitation standards, including temperature logs, HACCP reviews, and sanitation walkthroughs.
- Lead teamwork and training, maintain attention to detail, and communicate effectively.
- Participate in events, menu changes and launches, and daily specials.
- Communicate issues, concerns, and updates to the Executive Sous Chef and Chef de Cuisine.
- Partner with the Executive Chef on sushi program P&L, COGS, and labor.
- Monitor temperature logs and kitchen opening and closing procedures.
- Apply managerial skills across the back of house and attend weekly management meetings and staff pre-shifts.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
