Sushi Chef

Bluejack National•Montgomery, TX

44d•Onsite

About The Position

Bluejack is seeking a skilled and passionate Sushi Chef to join our culinary team. The Sushi Chef will be responsible for preparing and executing high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes. This role requires exceptional knife skills, a deep understanding of fish and seafood handling, and a commitment to maintaining the highest standards of freshness, quality, and food safety. The Sushi Chef will also play a key role in menu development, event execution, and training other team members, contributing to an exceptional dining experience for our members and guests.

Requirements

Exceptional knife skills and proper techniques for cutting, portioning, and handling fish and seafood.
Ability to inspect and maintain the highest standards for the freshness, quality, and proper storage of raw fish and seafood.
Proficiency in preparing sushi rice, sauces, garnishes, vegetables, and other components to established standards.
Skill in setting up, stocking, and maintaining an organized and fully operational sushi station.
Ability to ensure consistency in flavor, portioning, presentation, and quality across all sushi offerings.
Experience in developing and introducing new sushi menu items, specialty rolls, seasonal offerings, and culinary concepts.
Ability to create and execute custom sushi menus and presentations for private events, banquets, tournaments, and special club events.
Experience collaborating with culinary leadership on menu development, pricing, food cost, sourcing, and seasonal product utilization.
Knowledge of current sushi trends, ingredients, techniques, and presentation styles.
Ability to work closely with an Executive Chef and culinary team.
Skill in accommodating member preferences, dietary restrictions, allergies, and special requests.
Strict adherence to food safety, sanitation, temperature control, and cross-contamination prevention standards, particularly when handling raw seafood.
Experience managing sushi station inventory, monitoring product usage, and communicating ordering needs.
Ability to maintain and properly care for knives, sushi tools, equipment, and workstations.
Experience training and mentoring other culinary team members in sushi preparation, knife skills, food safety, and presentation.
Familiarity with product receiving, storage, labeling, dating, and FIFO rotation.
Ability to participate in daily cleaning, deep cleaning, and closing procedures.
Professional, positive, team-oriented approach.
Uphold culinary and hospitality standards.

Nice To Haves

Experience in Japanese-inspired dishes beyond sushi.
Experience in a high-end or private club setting.

Responsibilities

Prepare and execute high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes.
Maintain exceptional knife skills and proper techniques for cutting, portioning, and handling fish and seafood.
Inspect and maintain the highest standards for the freshness, quality, and proper storage of raw fish and seafood.
Prepare sushi rice, sauces, garnishes, vegetables, and other components to established standards.
Set up, stock, and maintain an organized and fully operational sushi station before and throughout service.
Ensure consistency in flavor, portioning, presentation, and quality across all sushi offerings.
Develop and introduce new sushi menu items, specialty rolls, seasonal offerings, and culinary concepts for restaurants and member dining.
Create and execute custom sushi menus and presentations for private events, banquets, tournaments, and special club events.
Collaborate with culinary leadership on menu development, pricing, food cost, sourcing, and seasonal product utilization.
Stay current with sushi trends, ingredients, techniques, and presentation styles to continually enhance the guest experience.
Work closely with the Executive Chef and culinary team to ensure sushi offerings complement the overall restaurant menu and culinary program.
Accommodate member preferences, dietary restrictions, allergies, and special requests while maintaining quality and presentation standards.
Maintain strict food safety, sanitation, temperature control, and cross-contamination prevention standards, particularly when handling raw seafood.
Manage sushi station inventory, monitor product usage, and communicate ordering and replenishment needs to culinary leadership.
Maintain and properly care for knives, sushi tools, equipment, and workstations.
Train and mentor other culinary team members in sushi preparation, knife skills, food safety, and presentation as needed.
Assist with product receiving, storage, labeling, dating, and FIFO rotation.
Participate in daily cleaning, deep cleaning, and closing procedures.
Support a high level of hospitality by interacting professionally with members and guests when preparing sushi in open-kitchen or event settings.
Maintain a professional, positive, team-oriented approach and uphold Bluejack's culinary and hospitality standards.
Perform additional duties as assigned by Bluejack leadership.