Sushi Sous Chef Momosan

Foxwoods Resort Casino•Ledyard, CT

About The Position

The Sushi Sous Chef supports daily kitchen operations under the direction of the Restaurant Chef / Executive Chef and leads sushi production with a strong focus on Japanese cuisine. The role prepares sushi and other menu items, maintains food quality and presentation, supervises and trains culinary team members, supports inventory and ordering, monitors food and labor costs, and ensures compliance with Foxwoods standards for sanitation, safety, and guest service. The Sushi Sous Chef coordinates kitchen work across sushi and hot-food stations, including assigning duties, monitoring performance, supporting staffing and service flow, and maintaining consistent standards. Cross-training with hot-food stations is required, and the role must support and coordinate hot-food operations when business needs require while maintaining sushi station standards. The position is in a fast-paced restaurant kitchen with varying business volumes, hot and cold work areas, sharp tools, and kitchen equipment. Schedules may vary according to business needs. The role requires working evenings, weekends, holidays, and peak business periods; standing and walking for extended periods; and repeatedly lifting at least 35 pounds. The job also involves occasional lifting or exertion up to 50 pounds, working around heat and cold, kitchen hazards, cleaning chemicals, noise, and crowded or narrow work areas. Team members must follow Foxwoods and Mashantucket Pequot Tribal policies, safety procedures, sanitation requirements, and appearance standards.

Requirements

At least five years of professional experience as a sushi cook and/or sushi chef in a restaurant or comparable food-service operation.
Advanced hands-on fish fabrication skills, including safe handling, breakdown, trimming, and portioning of whole or large-format fish.
Mastery of nigiri and maki sushi preparation and presentation, excellent knife skills, and a strong understanding of sushi rice and sushi station execution.
Strong knowledge of Japanese cuisine and professional kitchen practices.
Ability to manage and coordinate the kitchen team across sushi and hot-food stations, including assigning duties, monitoring performance, supporting staffing and service flow, and maintaining standards.
Knowledge of food safety, sanitation, temperature control, labeling, and health department requirements.
Must hold or obtain required food-handler credentials and ServSafe certification within Foxwoods timelines.
Ability to communicate in English with team members and guests, follow written and verbal instructions, and maintain a professional, guest-focused demeanor.
Ability to work a flexible schedule, including evenings, weekends, holidays, and peak business periods.
Ability to stand and walk for extended periods and safely lift at least 35 pounds repeatedly, with or without reasonable accommodation.
Ability to perform the essential duties satisfactorily and comply with workplace safety, sanitation, and appearance standards.

Nice To Haves

Experience with broader Asian cuisine.
Prior leadership, training, or supervisory experience.
Experience in a high-volume sushi restaurant or Japanese dining concept.
Experience supporting inventory control, ordering, food-cost management, and staff development.
Culinary education or equivalent professional experience.

Responsibilities

Lead and support daily sushi and kitchen operations, including preparation, service execution, expediting, station setup, cleaning, stocking, and closing.
Prepare sushi and Japanese menu items consistently to recipe, portion, quality, timing, and presentation standards.
Receive, inspect, break down, trim, portion, and safely store fish.
Prepare nigiri and maki sushi using professional technique and consistent rice quality, knife skills, and presentation.
Supervise, coach, and train culinary team members on sushi techniques, recipes, food handling, equipment use, and departmental standards.
Coordinate the kitchen team across sushi and hot-food stations, assign duties, monitor performance, and support staffing and service flow.
Assist with prep lists, scheduling, inventory counts, ordering, and receiving; monitor food usage, waste, and food costs.
Support labor management and productivity while maintaining appropriate staffing and service standards.
Monitor product quality, portions, garnishes, temperatures, date labels, and required food-safety and sanitation logs.
Maintain clean, organized, and safe kitchen, preparation, service, and storage areas in compliance with health codes, company policies, and applicable regulations.
Respond professionally to guest needs and concerns, communicate with front-of-house staff and culinary leadership, and support special events and peak business periods.
Assist the Restaurant Chef / Executive Chef with operational reporting, performance coaching, and other duties required to meet business needs.
Learn, support, and coordinate hot-food operations as business needs require while maintaining sushi station standards.