Job Description

Head Sushi Chef (Itamae)
Reports To: Executive Chef / Owner
Supervises: Sushi kitchen staff (Chefs de Partie, Commis)
Job Summary:
The Head Sushi Chef is the master of the sushi bar, responsible for the entire sushi program. This role ensures the absolute highest quality of fish, ingredients, and preparation techniques. The Head Sushi Chef crafts the omakase and a la carte menus, manages sushi kitchen operations, and provides an engaging, authentic experience for guests at the sushi counter.
Key Responsibilities:

• Source, inspect, and select the highest-quality fish and seafood daily.
• Design, cost, and update the sushi and sashimi menu seasonally.
• Prepare all sushi, sashimi, and nigiri with expert technique, precision, and artistry.
• Manage inventory, ordering, and cost control for the sushi department.
• Train and supervise all sushi chefs, ensuring consistency and adherence to standards.
• Maintain an immaculate, organized, and sanitary sushi station and kitchen.
• Interact with guests at the sushi bar, explaining offerings and providing a personalized experience.
• Ensure proper handling, storage, and rotation of all perishable items.

Qualifications:

• Extensive experience (7+ years) as a Sushi Chef, with verifiable apprenticeship training.
• Expert knowledge of fish species, butchering, and seafood preparation.
• Masterful knife skills and deep understanding of traditional and modern sushi techniques.
• Strong leadership, organizational, and inventory management skills.
• Creative vision for menu development and presentation.

Skills Required