Sushi Chef

At Benihana, sushi is part of the show. Guests come for the energy of the room and for clean cuts, bright fish, and rolls that look as good as they taste. We’re looking for a Sushi Chef who can hold a high-volume station with precision, keep product pristine, and still make a guest feel taken care of when they ask what’s best tonight.

• Prepare sushi, sashimi, and maki to Benihana standards—consistent cuts, portions, and plating every ticket
• Judge fish quality, handle sushi-grade seafood correctly, and follow food safety, sanitation, and HACCP practices
• Run daily mise en place: rice, sauces, garnishes, and station setup before the rush
• Keep the sushi bar clean, organized, and ready for volume service
• Track seafood and produce so nothing sits past its peak
• Work tightly with BOH and FOH so food, timing, and guest experience stay in sync
• Talk with guests when it fits—recommend items, answer questions, add a little theater without slowing the line
• Take direction from chefs and kitchen leadership and help raise the bar on the menu

• Experience as a sushi chef or sushi cook in a busy restaurant
• Strong knife work and traditional Japanese technique, plus pride in presentation
• Comfort with raw fish handling, storage, and food-safety rules
• Ability to move fast without getting sloppy
• Interest in learning house specs and contributing ideas
• Ability to stand for long stretches and lift up to 50 lbs
• Nights, weekends, and holidays availability
• A calm, team-first attitude when the ticket rail fills up

Pay & schedule Hourly, tipped. Full-time and part-time openings. Schedule includes nights, weekends, and holidays.

• Medical, dental, and vision insurance
  Part-time employees are not eligible for health benefits.

• Traditional and Roth 401(k)
• Paid time off
• Employee Assistance Program (EAP)
• Commuter and dependent care benefits
• Employee dining discounts and/or complimentary onsite meals
• Career development across Benihana and The ONE Group

Benihana is part of The ONE Group, so this isn’t a dead-end sushi station. Do excellent work here and there is room to grow inside the restaurant and across a larger hospitality brand. Ifyour knives are sharp and your standards are sharper, apply.

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