At KAIYO , we pride ourselves on delivering an exceptional dining experience centered around the artistry of Nikkei cuisine. We are currently seeking an experienced and dedicated Sushi Chef with refined culinary skills, leadership ability, and a commitment to excellence. If you are passionate about sushi and thrive in a high-performance, hospitality-driven environment, we would love to meet you.
Position Summary
The Sous Chef Sushi Department is a senior back-of-house leadership position responsible for overseeing the daily operations of Kaiyos sushi program. Working closely with the Executive Sushi Chef and Executive Chef, this role ensures the consistent execution of high-quality sushi offerings, maintains a disciplined and motivated team, and enforces strict adherence to food safety, sanitation, and company standards.
This position requires a deep understanding of both traditional and contemporary sushi techniques, a passion for culinary excellence, and strong leadership skills. The ideal candidate thrives in a high-volume, fast-paced environment and leads by example with a strong work ethic, positive energy, and an unwavering commitment to guest satisfaction and team development.
Key Responsibilities
-Culinary Execution
-Prepare and oversee the preparation of sushi dishes with precision, consistency, and artistry, adhering to company standards and health regulations.
-Execute proper sushi rice preparation, fish butchery, and ingredient breakdown with a focus on quality and yield.
-Customize dishes as needed to accommodate guest preferences and food allergies.
-Maintain the highest standards of presentation, portioning, and timing during service.
-Ensure all sushi production aligns with food safety and HACCP protocols.
Daily Operations & Station Oversight
-Lead the sushi station and assist in broader BOH operations to create a safe, organized, and profitable working environment.
-Monitor prep lists, production, cleanliness, and staffing for the sushi department throughout the day.
-Maintain cleanliness, organization, and sanitation of the sushi station and equipment at all times.
-Report equipment issues or maintenance needs promptly to kitchen leadership.
Inventory & Ordering
-Manage weekly ordering of fresh fish, proteins, supplies, and smallwares in coordination with the Executive Sushi Chef.
-Conduct monthly and spot inventories of the sushi station; maintain inventory systems, labeling, and FIFO rotation.
-Inspect product quality on delivery; reject substandard items and coordinate with accounting and vendors as necessary.
-Build and sustain strong relationships with distributors and purveyors.
Team Leadership & Training
-Support and train sushi cooks and prep staff on technique, knife safety, and station discipline.
-Assist in FOH staff training on sushi menu items and seasonal features during pre-shift meetings.
-Set the tone for professionalism, efficiency, and teamwork within the sushi department.
-Support scheduling and labor management, adjusting staffing to meet business demands and labor cost goals.
Guest Experience & Brand Stewardship
-Ensure exceptional guest experience through the delivery of quality product and smooth service coordination with FOH teams.
-Uphold the standards and values of the Kaiyo brand in appearance, behavior, and performance.
-Serve as a culinary ambassador for Kaiyo, participating in off-site events and supporting social media features or promotional efforts as needed.
Qualifications
-Minimum 23 years of experience as a sushi chef or sous chef in a high-volume, upscale restaurant environment.
-Extensive knowledge of sushi preparation techniques, seafood handling, and Japanese culinary traditions.
-Proven leadership experience in a professional kitchen environment.
-Strong communication and time-management skills.
-ServSafe or California Food Handler Certification (or ability to obtain upon hire).
-Ability to lift 50 pounds occasionally and 35 pounds regularly.
-Able to stand for long periods and work in varying environmental conditions (cold, heat, steam, wet surfaces).
Compensation
-$75,000-$80,000 base salary
-Tips and Bonus
Benefits
-Health, Vision and Dental
-401K
-Sick pay and PTO
Position Summary
The Sous Chef Sushi Department is a senior back-of-house leadership position responsible for overseeing the daily operations of Kaiyos sushi program. Working closely with the Executive Sushi Chef and Executive Chef, this role ensures the consistent execution of high-quality sushi offerings, maintains a disciplined and motivated team, and enforces strict adherence to food safety, sanitation, and company standards.
This position requires a deep understanding of both traditional and contemporary sushi techniques, a passion for culinary excellence, and strong leadership skills. The ideal candidate thrives in a high-volume, fast-paced environment and leads by example with a strong work ethic, positive energy, and an unwavering commitment to guest satisfaction and team development.
Key Responsibilities
-Culinary Execution
-Prepare and oversee the preparation of sushi dishes with precision, consistency, and artistry, adhering to company standards and health regulations.
-Execute proper sushi rice preparation, fish butchery, and ingredient breakdown with a focus on quality and yield.
-Customize dishes as needed to accommodate guest preferences and food allergies.
-Maintain the highest standards of presentation, portioning, and timing during service.
-Ensure all sushi production aligns with food safety and HACCP protocols.
Daily Operations & Station Oversight
-Lead the sushi station and assist in broader BOH operations to create a safe, organized, and profitable working environment.
-Monitor prep lists, production, cleanliness, and staffing for the sushi department throughout the day.
-Maintain cleanliness, organization, and sanitation of the sushi station and equipment at all times.
-Report equipment issues or maintenance needs promptly to kitchen leadership.
Inventory & Ordering
-Manage weekly ordering of fresh fish, proteins, supplies, and smallwares in coordination with the Executive Sushi Chef.
-Conduct monthly and spot inventories of the sushi station; maintain inventory systems, labeling, and FIFO rotation.
-Inspect product quality on delivery; reject substandard items and coordinate with accounting and vendors as necessary.
-Build and sustain strong relationships with distributors and purveyors.
Team Leadership & Training
-Support and train sushi cooks and prep staff on technique, knife safety, and station discipline.
-Assist in FOH staff training on sushi menu items and seasonal features during pre-shift meetings.
-Set the tone for professionalism, efficiency, and teamwork within the sushi department.
-Support scheduling and labor management, adjusting staffing to meet business demands and labor cost goals.
Guest Experience & Brand Stewardship
-Ensure exceptional guest experience through the delivery of quality product and smooth service coordination with FOH teams.
-Uphold the standards and values of the Kaiyo brand in appearance, behavior, and performance.
-Serve as a culinary ambassador for Kaiyo, participating in off-site events and supporting social media features or promotional efforts as needed.
Qualifications
-Minimum 23 years of experience as a sushi chef or sous chef in a high-volume, upscale restaurant environment.
-Extensive knowledge of sushi preparation techniques, seafood handling, and Japanese culinary traditions.
-Proven leadership experience in a professional kitchen environment.
-Strong communication and time-management skills.
-ServSafe or California Food Handler Certification (or ability to obtain upon hire).
-Ability to lift 50 pounds occasionally and 35 pounds regularly.
-Able to stand for long periods and work in varying environmental conditions (cold, heat, steam, wet surfaces).
Compensation
-$75,000-$80,000 base salary
-Tips and Bonus
Benefits
-Health, Vision and Dental
-401K
-Sick pay and PTO
Job ID: 481653970
Originally Posted on: 6/18/2025
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