SENIOR HEAD SUSHI CHEF

SF MIAMI LLC•Miami, FL

4d•Onsite

About The Position

The Senior Head Sushi Chef oversees the preparation, production, and presentation of high-quality maki, nigiri, and sashimi. The role maintains consistent product standards, manages the Sushi team, contributes to menu development, and upholds food safety and cleanliness standards. At Sexy Fish Miami, the chef also supports the daily operation and budget of the Sushi department, staff training and scheduling, inventory and ordering, and special events and menu changes.

Requirements

Formal sushi training or equivalent experience in a professional sushi kitchen.
2–3 years of sushi experience, preferably in a high-volume or fine-dining environment, with management experience.
Strong understanding of sushi techniques, preparation, and presentation.
Ability to multitask, work under pressure, and meet deadlines.
Excellent communication and teamwork skills.
Flexibility to work varied shifts, including weekends and holidays.
Ability to grasp, lift, move, or push goods on a cart or truck weighing up to 25 pounds.
Ability to remain in a stationary position for 8 or more hours during a shift.
Ability to work in environments with varying noise and lighting levels.
Ability to move safely on uneven terrain or in confined spaces.

Responsibilities

Assist in preparing and executing sushi items for service and special events.
Reconcile stock and generate a GP.
Manage complex HR issues as they arise and understand applicable HR legal requirements.
Manage food costs and the Sushi department budget, and help supervise and run the department within those guidelines.
Collaborate with food suppliers and order products as needed based on business demand.
Follow standardized recipes, portion controls, and plating guidelines to maintain consistency and quality.
Ensure products meet presentation and taste standards before leaving the kitchen.
Train, mentor, and guide sushi staff and apprentices.
Train new employees and create weekly schedules to ensure adequate Sushi department staffing.
Coordinate daily tasks and station organization.
Give clear instructions and constructive feedback to support team efficiency.
Discipline and guide employees who are not performing correctly or professionally.
Work with the Executive Chef to report operational or staffing problems within the section, including lack of cooperation from other kitchen sections.
Maintain cleanliness, hygiene, and food safety in compliance with HACCP and local regulations.
Ensure ingredients are fresh and properly stored.
Work with the Head Sushi Chef and Sushi Sous Chef to monitor inventory.
Assist with special projects, seasonal menu changes, and themed events.
Assist with inventory counts, ordering, and stock control.
Implement new policies and procedures within required time frames and ensure the team follows them.
Promptly report maintenance issues or equipment malfunctions.