Sushi Chef

The Gasparilla Inn•Boca Grande, FL

13d•Onsite

About The Position

We are seeking a talented and driven Sushi Chef to join our culinary leadership team at The Gasparilla Inn, a prestigious and historic high-end resort renowned for its exceptional dining programs and service excellence. This is a Sous Chef-level position responsible for leading the execution and continued development of our sushi and Japanese culinary offerings. The ideal candidate combines advanced sushi technique, exceptional fish and knife skills, strong leadership ability, and a disciplined approach to quality, sanitation, organization, and team development. The Gasparilla Inn, located on the picturesque island of Boca Grande in Southwest Florida, has been a premier destination for luxury and relaxation for over 100 years. Our renowned culinary program offers elevated dining experiences, combining fresh local ingredients with innovative techniques. We pride ourselves on providing exceptional service to our members, guests, and visitors.

Requirements

Culinary degree from a nationally recognized program preferred.
Minimum of 3–5 years of progressive experience in fine dining, luxury hospitality, or a high-quality sushi operation, including at least 2 years of professional sushi experience and 1 year in a supervisory or lead role
Advanced proficiency in sushi rice preparation, nigiri, sashimi, maki, temaki, fish fabrication, portioning, and Japanese knife skills.
Strong knowledge of premium seafood, Japanese ingredients, product freshness, raw seafood handling, storage, and sanitation standards
Proven ability to lead, train, coach, and motivate a diverse culinary team while maintaining high standards during demanding service periods.
Excellent organizational, communication, time-management, and problem-solving skills.
Working knowledge of food cost control, inventory management, yield management, portion control, and waste reduction.
Commitment to food safety, sanitation, allergen awareness, quality control, and precise station organization.
Ability to work a flexible schedule including nights, weekends, holidays, and extended hours based on business demands.
Physical ability to stand for long periods and lift up to 50 pounds.
Must be willing and able to pass a background and drug screening.

Nice To Haves

Formal training in sushi or Japanese cuisine.

Responsibilities

Assist in managing daily kitchen operations while providing clear direction, support, coaching, and accountability to the culinary team.
Set the standard for professionalism, organization, preparation, and service execution while promoting a positive and collaborative kitchen culture.
Oversee and participate in the preparation and service of sushi and Japanese menu items, including nigiri, sashimi, maki, temaki, composed raw preparations, and supporting hot or cold components.
Maintain exacting standards for rice, seasoning, knife work, portioning, temperature, texture, presentation, and consistency.
Lead by example during peak service periods.
Demonstrate advanced proficiency in receiving, evaluating, breaking down, portioning, storing, and utilizing premium fish and shellfish.
Maximize yield while maintaining the highest standards for freshness, quality, food safety, and product integrity.
Support the Executive Chef and Chef de Cuisine in developing and refining sushi, sashimi, raw-bar, and Japanese-inspired menu offerings.
Maintain standardized recipes and plating specifications while providing input on seasonality, product utilization, cost efficiency, and guest preferences.
Maintain consistent excellence in all food produced from the sushi station and related areas.
Conduct regular tastings, station checks, and mise en place reviews to ensure accuracy, freshness, presentation, proper seasoning, and adherence to resort standards.
Assist with ordering, inventory management, yield tracking, portion control, and waste reduction, with particular attention to high-value seafood and specialty Japanese ingredients.
Ensure proper rotation, labeling, storage, and utilization of all products.
Ensure all culinary team members follow safe food-handling practices for raw and ready-to-eat products and maintain a clean, organized, and sanitary work environment.
Uphold proper temperature controls, cross-contamination prevention, allergen awareness, seafood receiving and storage procedures, and all applicable food-safety regulations and resort standards.
Work closely with culinary leadership, purchasing, stewarding, and front-of-house teams to ensure smooth service and consistent execution.
Communicate effectively regarding product availability, menu changes, special requests, service challenges, and operational opportunities.
Provide ongoing training to cooks in sushi rice preparation, knife skills, fish fabrication, rolling and shaping techniques, station organization, sanitation, portion control, and resort standards.
Support the development of emerging culinary talent and reinforce disciplined, repeatable technique.
Demonstrate flexibility in responding to business demands, seasonal volume, special events, and guest preferences.
Maintain composure under pressure, set a professional tone for the kitchen, and uphold The Gasparilla Inn & Club’s values of excellence, integrity, and gracious service.
All other duties as assigned.