Sushi Chef- Bar-led Hospitality Concept (Confidential)

DESCRIPTION

This bar-led hospitality concept is aiming to redefine the tone of nightlife in Los Angeles. In a city often dominated by nostalgia, ego, and exclusivity, we’re carving out space for something more grounded.  Something that reflects what LA is and is becoming.

We keep it simple—seasonal drinks, clean flavors, and a sushi menu that’s tight and intentional. It’s mostly nigiri, almost like an omakase but à la carte, and always focused on letting good product shine.  The sushi program is small but important, built to complement the flow of the night and the character of the room.

ABOUT THE ROLE

As Sushi Chef, you’ll own the entire sushi program—sourcing the best seasonal product, preparing it with care, and plating with precision to let the ingredients speak for themselves.   You’ll oversee every step, from procurement and prep, to service and quality control.  You will also work very closely with the front-of-house team to deliver an exceptional and seamless guest experience

This is a hands-on role for a chef who thrives in an intimate, guest-facing setting and understands that restraint can be just as powerful as complexity.

KEY RESPONSIBILITIES

Operations & Compliance

• Prepare and serve sushi, sashimi, and nigiri to exacting standards of precision, presentation, and consistency.
• Execute service cleanly and efficiently during busy, high-volume evenings.
• Ensure full compliance with food safety, health, and hygiene standards.
• Keep up to date with any allergy procedures and recipes
• Maintain a clean, organized, and well-prepped work station at all times.

Sourcing & Product Care

• Select and handle seafood with the highest attention to freshness, sustainability, and seasonality.
• Maintain proper storage, rotation, and product handling protocols.
• Manage vendor relationships and ordering for sushi-specific items.
• Track inventory and control waste to support cost goals.

Collaboration & Guest Experience

• Lead tastings with FOH staff on new products and recipes.
• Communicate consistently and effectively with FOH staff to ensure service is coordinated and smooth.

QUALIFICATIONS & PREREQUISITES

• 3+ years professional sushi experience, ideally in omakase or high-end sushi environments.
• Strong knife skills and deep knowledge of traditional sushi preparation.
• Understanding of fish seasonality, sourcing, and sustainable practices.
• Able to work cleanly and stay organized in a fast-paced environment.
  

WHO YOU ARE

• Detail-oriented and consistent, with a high standard for your own work.
• Calm and focused, even when service is moving quickly.
• Respectful of tradition but comfortable adapting to a modern, bar-led environment.

• Proud of your craft and eager to be the face of a concise,  intentional sushi program.
  

Annual Salary

$68,500-$75,000

EQUAL EMPLOYMENT OPPORTUNITY

We are proud to be an equal opportunity employer at tvg. We celebrate diversity and are committed to creating an inclusive environment for all employees.