Sushi Chef

Overview Join the culinary team at Mishik Restaurant, specializing in omakase dining, where traditional Japanese techniques, seasonal ingredients, and creative presentation come together to deliver an exceptional dining experience. As a Sushi Chef, you will play a key role in crafting a personalized omakase menu, preparing premium sushi and sashimi, and showcasing precision, artistry, and attention to detail with every course. You will contribute to a high-quality dining environment focused on freshness, authenticity, consistency, and outstanding guest satisfaction. Duties Prepare and present omakase courses featuring premium sushi, sashimi, and seasonal Japanese ingredients with precision and artistry. Demonstrate expert knife skills, fish butchery, sushi rice preparation, and traditional Japanese culinary techniques. Collaborate with the Head Chef and kitchen team to develop and execute seasonal omakase menus based on ingredient availability and quality. Select, inspect, and properly handle fresh seafood and other ingredients to maintain the highest standards of freshness and food safety. Maintain a clean, organized, and well-stocked sushi station in compliance with health codes and sanitation requirements. Coordinate the timing, sequence, and presentation of omakase courses to ensure a seamless and engaging dining experience. Uphold consistent standards for flavor, texture, temperature, portion size, and visual presentation across all dishes. Communicate with front-of-house staff regarding course descriptions, ingredients, and potential allergens to support attentive guest service. Assist with inventory management, ingredient sourcing, and minimizing food waste while maintaining premium quality standards. Experience Proven experience as a Sushi Chef or Omakase Chef in a Japanese restaurant or fine-dining environment. Required: Prior professional experience preparing and executing omakase dining experiences. Strong knowledge of traditional Japanese cuisine, sushi and sashimi preparation, fish filleting, and advanced knife skills. Experience preparing multi-course omakase menus with exceptional attention to timing, flavor, and presentation. Knowledge of premium seafood, seasonal ingredients, fish selection, and proper storage and handling procedures. Expertise in sushi rice preparation, seasoning, temperature control, and consistency. Understanding of food safety regulations, sanitation standards, and safe seafood handling practices. Ability to work collaboratively in a professional kitchen while maintaining composure and precision during busy service periods. Creativity and a commitment to culinary excellence, with the ability to balance traditional Japanese techniques with thoughtful innovation. Strong communication skills and the ability to coordinate effectively with kitchen and front-of-house teams. Pay: $27.26 - $32.83 per hour Expected hours: 35.0 – 40.0 per week Benefits: Employee discount Flexible schedule Work Location: In person

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