Job Description

We are a renowned high-end sushi restaurant located in the heart of Houston, dedicated to delivering an unparalleled Japanese dining experience. Our commitment to excellence, authenticity, and innovation has made us a culinary destination for over 15 years.

We are seeking an experienced, passionate Chef de Cuisine to help lead our team. The ideal candidate will be skilled in Japanese cuisine, especially sushi, with a deep respect for tradition. This is a hands-on leadership role, responsible for menu development, team training, and maintaining the highest standards of quality and service.

Core Culinary Responsibilities:

• Prepare high-quality sushi, sashimi, and Japanese cuisine using traditional techniques and presentation standards
• Source and select fresh fish and seafood daily, ensuring optimal quality and freshness
• Create and update seasonal menus that balance creativity with traditional techniques
• Maintain consistency in taste, portion sizes, and presentation across all dishes
• Butcher and prepare fish properly, including filleting whole fish and understanding different cuts

Leadership and Management:

• Train, supervise, and mentor sushi staff and kitchen staff in proper techniques and safety protocols
• Manage sushi station workflow during service to ensure timely preparation and delivery
• Schedule staff and coordinate breaks to maintain smooth kitchen operations
• Conduct performance evaluations and provide ongoing feedback to team members

Operations and Quality Control:

• Monitor food costs and minimize waste through proper inventory management and portion control
• Ensure compliance with health department regulations and food safety standards
• Maintain cleanliness and organization of sushi bar and prep areas
• Inspecting incoming seafood deliveries for quality and freshness
• Track inventory levels and place orders for fish, rice, and specialty ingredients

Customer Experience:

• Interact with guests at the sushi bar, explaining dishes and making recommendations
• Accommodate special dietary requests and allergies when possible
• Maintain professional appearance and demeanor in open kitchen environment

• Minimum 5 years of experience as a sushi chef, with at least 2 years in a leadership or management role
• Extensive knowledge of Japanese cuisine, especially sushi, sashimi, and omakase-style dining
• Demonstrated ability to lead a high-performing culinary team
• Strong organizational and communication skills
• Attention to detail and a passion for hospitality
• Formal culinary training or relevant certifications preferred
• Proficiency in English; knowledge of Japanese is an advantage

• Competitive salary commensurate with experience
• Performance-based bonuses
• Opportunities for professional development and culinary innovation
• Staff meals and dinner discounts
• Supportive and dynamic workplace environment

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