Head Sushi Chef | High-end Japanese Restaurant

A high-end modern Japanese restaurant in Miami Beach, Florida, is seeking a talented professional to serve as a Head Sushi Chef.

<Position Summary>
A prestigious Japanese restaurant in Miami Beach, Florida, is seeking an experienced Head Sushi Chef to lead its sushi program.
This role is responsible for overseeing all aspects of sushi preparation and execution while maintaining the highest standards of quality, presentation, food safety, and guest experience.
The ideal candidate possesses a deep respect for traditional sushi craftsmanship while embracing modern culinary sensibilities and
premium ingredients. Strong leadership skills, creativity, and a genuine passion for excellence in hospitality are essential.

<Key Responsibilities>
1. Oversee the Sushi Program
・Supervise the daily operations of the sushi bar, including preparation, production, and service.
・Maintain consistently high standards in taste, presentation, and overall quality.
・Ensure proper handling, storage, and preparation of seafood in compliance with all sanitation and food safety standards.

2. Menu Development and Innovation
・Collaborate with the Executive Chef and management team to develop and refine sushi, sashimi, seasonal offerings, and omakase menus.
・Introduce innovative dishes and techniques while honoring traditional Japanese culinary practices and utilizing premium ingredients.
・Continuously enhance menu offerings to align with the restaurant’s concept and guest preferences.

3. Team Leadership and Development
・Train, mentor, and manage sushi chefs and kitchen staff.
・Foster a culture of respect, discipline, accountability, and continuous learning.
・Monitor team performance and ensure adherence to operational standards.
・Lead the team during service to maintain efficiency and seamless execution.

4. Inventory Management and Cost Control
・Oversee the ordering, receiving, and inventory management of sushi ingredients, seafood, and kitchen supplies.
・Work closely with suppliers to secure high-quality products while optimizing costs.
・Control food and labor costs and minimize waste.
・Manage operations with a focus on product freshness, quality, and yield.

5. Sanitation and Food Safety
・Ensure strict compliance with HACCP guidelines and all applicable U.S. and Florida food safety regulations.
・Conduct regular inspections to maintain sanitation and food safety standards.
・Enforce proper temperature control, seafood storage procedures, and workplace safety practices.

<Qualifications>
・Minimum of 7–10 years of professional sushi 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 working in upscale restaurants, luxury hotels, or fine dining establishments.
・Experience with omakase service and high-end dining environments is highly preferred.
・Knowledge of U.S. food safety regulations and seafood handling standards.
・Excellent organizational, leadership, and communication skills.
・Ability to remain calm, guest-focused, and effective in a fast-paced environment.
・Must be legally authorized to work in the United States.

<Preferred Qualifications>
・Formal culinary training or certification from a Japanese culinary institution.
・Bilingual proficiency in Japanese and English.
・Experience at Michelin-recognized establishments, luxury Japanese restaurants, or renowned restaurant groups in North America.
・Experience in Edomae sushi, omakase concepts, and modern Japanese dining.
・Previous restaurant experience in Florida or elsewhere in the United States.
・Food safety certifications such as ServSafe are a plus.

【Keywords】
①Sushi Chef
②Japanese Cuisine
③Japanese Bilingual