Sushi Chef

Position Overview: 

The Sushi Chef de Partie is responsible for preparing, presenting, and maintaining high-quality sushi and Japanese cuisine items in accordance with Palm House standards. This role requires exceptional knife skills, attention to detail, and knowledge of fish handling and Japanese culinary techniques. 

Key Responsibilities: 

• Prepare sushi, sashimi, and other Japanese menu items with precision and consistency. 
• Ensure proper storage, rotation, and handling of raw fish and seafood. 
• Maintain cleanliness and organization of the sushi station. 
• Monitor inventory levels and communicate needs to the Executive Chef. 
• Collaborate with culinary and service teams to ensure timely delivery of orders. 
• Assist in training junior sushi staff or prep cooks. 
• Follow all food safety and sanitation guidelines, including proper handling of raw seafood. 
• Maintain visual appeal and plating standards for all dishes. 
• Other duties as assigned.  

Qualifications: 

• Minimum 2–3 years of professional sushi or Japanese cuisine experience. 
• Strong knife skills and knowledge of sushi preparation techniques. 
• Familiarity with safe handling of raw fish and seafood. 
• Ability to work in a fast-paced, high-volume environment. 
• Must be available full-time, including evenings, weekends, and holidays. 

Physical Requirements: 

• Standing for extended periods; frequent bending and reaching. 
• Ability to lift up to 25 lbs; repetitive hand and wrist movements required. 
• Comfortable working in cold and temperature-controlled environments. 

Work Environment: 

• Fast-paced sushi station within the restaurant, team-oriented, with high attention to detail.