Chef, Sushic Operations

Tokyo Gardens Company • Houston, TX

11d • Onsite

About The Position

Sushic, LLC, an affiliate of Tokyo Gardens Company, is a Houston-based company providing full-service sushi and Asian food operations in retail stores, universities, and corporate offices nationwide. The Sushic Operations Chef provides hands-on support to the Catering and Kitchen team, assisting with event preparation, concession operations, and daily kitchen production for catering and direct-store-delivery (DSD) programs. The chef follows established procedures, takes ownership of assigned work, and supports Omakase experiences and priority daytime orders under senior culinary staff guidance.

The role is based onsite at the Houston HQ office, Monday through Friday, with nights and weekends as needed for event schedules. It involves working in varied kitchen environments, including walk-in coolers and hot prep lines, and traveling to local event sites as needed.

Requirements

• 1–2 years of experience in a kitchen, prep, or line cook role within catering, sushi, or food service environments.
• Foundational knife skills and basic familiarity with sushi preparation, fish handling, or kitchen workflows.
• Ability to follow standard operating procedures, work in a fast-paced kitchen, complete assigned tasks thoroughly, and communicate effectively with team members and clients.
• Maintain neat grooming and a professional appearance for client-facing service.
• Comfort working in varied kitchen environments, including walk-in coolers and hot prep lines, and working nights or weekends as needed for event schedules.
• Food Handler certification required.
• Ability to stand for extended periods, lift up to 50 pounds, and travel to local event sites as needed.
• Basic written and verbal English communication skills and basic computer literacy.
• Basic computer skills and proficiency in Microsoft Office (Excel, Word, and PowerPoint).

Nice To Haves

• Omakase experience.
• Experience in concession, event, or high-volume production kitchens.

Responsibilities

• Assist with catering event preparation, including ingredient portioning, basic fish breakdown, sauce and garnish preparation, and packing according to established recipes and Head Chef instructions.
• Support local convention-center concession programs by maintaining stock levels, preparing ingredients, and following management-provided operational checklists.
• Provide secondary support during Omakase and live sushi events by setting up workstations, preparing ingredients, and assisting senior chefs onsite.
• Complete assigned preparation tasks for hot food and specialty menu items during peak seasons under the direction of the Lead Chef.
• Fulfill assigned direct-store-delivery and daytime tray orders according to standard portioning and presentation guidelines.
• Assist with daily inventory counts and report low ingredient levels or stock shortages to the Head Chef.
• Follow food safety, sanitation, and temperature-control protocols; keep work areas, tools, and storage areas clean and organized.
• Collaborate with kitchen peers, communicate clearly, and ask clarifying questions to ensure tasks are completed accurately.
• Assist with storefront openings and other routine kitchen duties as assigned.
• Perform other duties and responsibilities as assigned.

Benefits

• Base salary plus commission
• Paid time off
• Paid health benefits, including medical, dental, vision, life, and short-term disability insurance
• 401(k) plan with company match
• Annual bonus incentive

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed