Head Sushi Chef | Major Japanese Restaurant Group

A Head Sushi Chef position is available at a major hotel in Colorado.

＜Position Summary＞
Seeking a Head Sushi Chef to lead the sushi program at a fine dining Japanese restaurant in North America.
This position is responsible for overseeing all aspects of sushi preparation and ensuring the highest standards in quality, presentation, sanitation, and guest experience.
Candidates who understand the balance between tradition and innovation and possess strong leadership skills and passion are encouraged to apply.

＜Key Responsibilities＞

1. Oversee the Sushi Program
・Supervise daily sushi bar operations, including preparation, production, and service
・Maintain consistently high standards for taste, presentation, and quality
・Ensure proper handling and storage of seafood while maintaining sanitation standards
2. Menu Development and Innovation
・Collaborate with the Owner or Executive Chef to develop and update sushi offerings and seasonal omakase menus
・Propose innovative dishes utilizing creative techniques and premium ingredients while respecting traditional Japanese culinary practices
3. Team Management
・Recruit, train, and manage sushi chefs and support staff
・Foster a culture of respect, discipline, and continuous learning
・Manage performance and enforce operational standards
4. Inventory Management and Cost Control
・Order, receive, and manage inventory of sushi ingredients and equipment
・Work with suppliers to source high-quality ingredients and optimize costs
・Control food and labor costs while minimizing waste
5. Sanitation and Food Safety
・Ensure compliance with sanitation management systems based on HACCP guidelines
・Conduct regular inspections to maintain sanitation and food safety standards

＜Qualifications＞
・7–10 years of professional sushi preparation experience, including at least 3 years in a leadership or Head Chef role
・Extensive knowledge of traditional sushi techniques, knife skills, and Japanese ingredients
・Experience with omakase and fine dining establishments preferred
・Knowledge of U.S. or Canadian food safety regulations and seafood standards
・Excellent organizational, leadership, and communication skills
・Ability to remain guest-focused and perform effectively in a high-volume environment
・Authorized to work in the United States or Canada

＜Preferred Qualifications＞
・Culinary training or certification from a Japanese culinary school
・Bilingual proficiency in Japanese and English
・Experience at Michelin-starred restaurants or upscale Japanese restaurants in North America