Sushi Chef at Namo ($1500-2000 Per Week)

Competitive Pay + Health, Dental and Vision Benefits

Exceptional sushi begins with phenomenal fish: That’s why we source nearly all of ours, and most of our other ingredients, directly from Japan — reflecting what’s expressing itself most beautifully according to the season. From there, our executive chef-partner, Kazuhito (“Kaz”) Mabuchi, “talks to the fish.” Depending on the type of fish, its size and its fattiness or sweetness, he cures, ages, cuts and/or sauces it differently. Kaz came to Namo — in Dallas’ West Village — from Sushi Ginza Onodera, the Michelin 2-star destination in Los Angeles.

Namo is founded on the Japanese principal of Omotenashi – selfless service with a spirit of warmth and respect. We are more than a sushi restaurant—we are a family of servers, hosts, managers, and chefs dedicated to crafting the finest hospitality experience.

We’re seeking passionate individuals to join our dynamic team as we continue to expand and launch exciting new concepts throughout Dallas.