Sushi Chef

Lead Sushi Chef

The Lead Sushi Chef is responsible for leading daily sushi production and ensuring consistent quality, food safety, and execution standards in a supermarket environment. This is a hands-on lead role that assigns tasks, trains and coaches team members, maintains station organization and sanitation, and supports basic ordering/inventory routines. The Lead Sushi Chef will help establish a stable, repeatable daily workflow suitable for store operations.

Responsibilities:

• Direct daily sushi production operations to fulfill sales requirements and ensure the availability of core inventory items.
• Supervise and execute the preparation of various sushi products, including maki rolls, nigiri, and sashimi assortments.
• Delegate station-specific assignments—including preparation, slicing, assembly, and packaging—and optimize operational workflow during peak periods.
• Enforce rigorous adherence to food safety protocols, encompassing temperature management, cross-contamination prevention, and allergen mitigation.
• Verify that all products comply with established standards for quality, aesthetic presentation, portion accuracy, and labeling integrity.
• Oversee the comprehensive documentation of mandatory compliance checklists, including sanitation and receiving inspections.
• Provide technical training and mentorship to personnel regarding fish fabrication, knife proficiency, and advanced assembly techniques.
• Promote adherence to Standard Operating Procedures (SOPs) and implement immediate corrective actions to address performance variances.
• Manage the organization of production and storage areas, ensuring proper First-In, First-Out (FIFO) rotation and inventory labeling.
• Coordinate inventory replenishment and facilitate inter-departmental raw material transfers in alignment with production schedules.
• Conduct formal inspections of incoming goods to validate quality and condition, reporting any discrepancies to management.
• Serve as a primary liaison to store leadership regarding daily operational requirements and exigencies.
• Maintain professional and effective communication with cross-functional teams to support business objectives.
• Perform other duties as assigned by management.

Qualifications:

• Proven experience as a Sushi Chef or in a similar role within the restaurant industry.
• Strong culinary skills with a focus on Japanese cuisine, particularly sushi making.
• Knowledge of sanitation and food safety expectations for ready-to-eat foods.
• Strong leadership in a fast-paced, high-volume production environment.
• 2+ years of experience in supermarket sushi or packaged sushi production preferred.
• Experience training junior staff and maintaining standardized execution is preferred.

Physical Requirements:

• Ability to stand for extended periods; repetitive knife work.
• Ability to lift up to 35–50 lbs.

Working Conditions:

• Ability to work in cold environments as needed.

Position Details:

• Employment Type:
  
  Full Time
• Location:
  
  820 S. Rampart Blvd. Las Vegas, NV 89145
• Working Hours:
  
  Flexible schedule required, including weekends and holidays; hours based on business needs.

Benefits:

• Medical, Dental, Vision, and Life Insurance.
• 401 (k) Retirement Saving Plan with 4% Company Match
• Long-Term Services Award.
• Employee Discount.
• Paid Time Off

Compensation:

The pay rate for this job is $25.00-$30.00 per hour. This is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) the responsibilities of the job, your education, skills, qualifications, experience, and location.