A distinguished, design‑forward hospitality group is seeking an accomplished Executive Sushi Chef to lead a high‑volume, high‑standards sushi program. This role oversees all aspects of sushi operations — from fish procurement and butchery to menu development, team leadership, and service execution — ensuring an exceptional, consistent, and refined guest experience.

The ideal candidate is a seasoned sushi professional with deep technical mastery, strong leadership presence, and the ability to elevate a sushi program through precision, creativity, and disciplined execution.

• Lead all sushi production, including nigiri, sashimi, maki, specialty items, and seasonal features

• Oversee fish fabrication, portioning, storage, and quality control

• Maintain uncompromising standards for technique, knife skills, rice preparation, and product freshness

• Ensure consistency and excellence across all services

• Develop and refine sushi offerings that balance tradition with modern creativity

• Collaborate with culinary leadership on seasonal changes, tastings, and new concepts

• Stay current with industry trends, premium product sourcing, and evolving techniques

• Recruit, train, and mentor sushi chefs, cooks, and apprentices

• Build a disciplined, collaborative, and growth‑oriented team culture

• Conduct ongoing skill development, tastings, and performance evaluations

• Lead the sushi team during service with calm, confident direction

• Uphold strict standards for cleanliness, sanitation, and food safety

• Ensure proper handling, storage, and rotation of all fish and ingredients

• Maintain compliance with health department regulations and internal protocols

• Manage inventory, ordering, and vendor relationships for sushi products

• Monitor food cost, yield, and waste reduction strategies

• Partner with leadership on purchasing, budgeting, and operational planning

• Work closely with culinary, FOH, and management teams to ensure seamless service

• Support hospitality‑driven guest interactions when appropriate

• Participate in leadership meetings and contribute to broader culinary strategy

• 5–7+ years of progressive sushi experience, including leadership roles

• Mastery of sushi technique, fish butchery, and traditional Japanese preparation methods

• Experience in high‑volume, high‑end, or omakase environments

• Strong leadership, communication, and team‑building skills

• Ability to maintain composure and precision in fast‑paced service

• Deep commitment to product quality, consistency, and culinary excellence

• Knowledge of food safety, sanitation, and regulatory compliance

• Ability to stand for extended periods

• Ability to lift and carry up to 25 lbs; push/pull up to 50 lbs

• Flexibility to work evenings, weekends, and holidays

• Competitive salary and bonus structure

• Comprehensive benefits package

• Opportunities for advancement within a growing hospitality group