Head Sushi Chef

Position Summary

The Head Sushi Chef is responsible for overseeing sushi kitchen operations across one or multiple locations, ensuring consistency in food quality, presentation, and adherence to brand standards. This role leads culinary execution, supports operational efficiency, and maintains strict compliance with food safety and sanitation regulations. The Head Sushi Chef plays a key role in delivering a high-quality, uniform dining experience across all outlets within the brand.

Key Responsibilities

Culinary Leadership & Food Quality

• Oversee the preparation and presentation of all sushi and Japanese dishes to ensure consistency and excellence across locations.

• Maintain and enforce standardized recipes, portion control, and plating guidelines.

• Ensure the highest standards of freshness, quality, and taste, particularly for seafood products.

• Develop and update menu items in alignment with brand direction and customer preferences.

Operations & Multi-Unit Consistency

• Ensure all locations adhere to established brand standards, SOPs, and kitchen workflows.

• Monitor daily kitchen operations to maintain efficiency during high-volume service periods.

• Support new store openings, menu rollouts, and operational improvements.

• Conduct periodic site visits and audits to ensure consistency and compliance.

Inventory Management & Procurement

• Oversee inventory levels across locations, ensuring availability of all required ingredients and supplies.

• Coordinate with the Procurement Officer to ensure accurate and timely ordering of seafood, produce, and kitchen supplies, maintaining optimal stock levels and minimizing waste.

• Monitor food costs, portioning, and waste control to meet financial targets.

• Ensure proper storage, handling, and rotation of all inventory in line with food safety standards.

Team Leadership & Training

• Recruit, train, and supervise sushi chefs and kitchen staff across locations.

• Provide ongoing coaching to ensure adherence to preparation techniques and brand standards.

• Foster a culture of accountability, teamwork, and continuous improvement.

• Create staff schedules and ensure adequate coverage during peak periods.

Compliance & Food Safety

• Ensure strict compliance with all health, safety, and sanitation regulations.

• Maintain cleanliness and organization of kitchen areas at all times.

• Conduct regular checks to ensure proper food handling, storage, and hygiene practices.

Client Experience & Quality Assurance

• Work closely with front-of-house teams to ensure a seamless and high-quality guest experience.

• Address and resolve food-related customer feedback promptly and professionally.

• Continuously identify opportunities to enhance product quality and customer satisfaction.

Qualifications & Requirements

• Proven experience as a Head Sushi Chef or Senior Sushi Chef, preferably within a multi-unit or high-volume restaurant environment.

• Strong expertise in traditional and modern sushi techniques, knife skills, and seafood handling.

• Demonstrated experience in inventory management, food costing, and procurement coordination.

• Solid understanding of food safety regulations and sanitation standards.

• Excellent leadership, communication, and team management skills.

• Ability to work in a fast-paced environment and manage multiple locations effectively.

• Culinary certification or relevant training is an asset.

Key Competencies

• Leadership & Team Development

• Attention to Detail & Quality Control

• Operational Efficiency

• Cost Management & Budget Awareness

• Problem-Solving & Decision-Making

• Communication & Collaboration

Working Conditions

• Ability to work flexible hours, including evenings, weekends, and holidays.

• May require travel between restaurant locations.

• Fast-paced, high-pressure kitchen environment.