Head Sushi Chef

Palm House, a luxury boutique hotel in the heart of Palm Beach, invites an accomplished Head of Sushi to bring artistry, precision, and leadership to our culinary team.

We are seeking a chef who understands that exceptional sushi begins with respect for ingredients—and comes to life through impeccable technique, thoughtful presentation, and a memorable dining experience.

Reporting to the Executive Chef, you will lead our sushi operation, inspire the team, and help shape a menu that reflects the quality and sophistication of Palm House. This is a hands‑on opportunity for a culinary leader who takes pride in every detail, from the selection of seafood to the final presentation.

• Create and execute exceptional nigiri, sashimi, maki, and signature sushi dishes with consistent quality and elegant presentation.
• Collaborate with the Executive Chef on seasonal menus, distinctive offerings, and special dining experiences.
• Lead, train, and mentor the sushi team, building a culture of craftsmanship, professionalism, and collaboration.
• Oversee daily preparation and service, ensuring an organized station and seamless coordination with the culinary and service teams.
• Uphold rigorous standards for seafood quality, food safety, sanitation, and allergen management.
• Manage ordering, inventory, portion control, and waste with care and accountability.
• Support private events and special culinary experiences, along with other duties assigned by the Executive Chef.

Palm House is an equal opportunity employer.

• Proven sushi experience in an upscale Japanese restaurant, luxury hotel, or comparable dining environment.
• Previous experience as a Head Sushi Chef, Sushi Chef de Cuisine, or sushi team leader.
• Exceptional skills in nigiri, sashimi, maki, sushi rice preparation, fish fabrication, and precise knife techniques.
• Strong knowledge of seafood selection, freshness, handling, storage, and food safety practices for raw fish.
• Ability to develop menu items and maintain consistent recipes, portions, and presentation standards.
• Experience managing purchasing, inventory, food costs, and waste.
• Demonstrated ability to train, coach, and lead a culinary team.
• Strong communication, organization, and time‑management skills.
• Ability to maintain composure and exacting standards during busy service periods.
• Culinary education or specialized Japanese culinary training preferred.
• Food safety certification or ability to obtain the required certification.
• Availability to work evenings, weekends, and holidays as business needs require.
• Ability to stand for extended periods, bend, reach, safely operate kitchen equipment, and lift or move up to 50 pounds with assistance when needed. Essential duties may be performed with reasonable accommodation.