Chef de Cuisine - Sushi

At Kalahari Resorts & Conventions, we don't just create vacations—we craft unforgettable experiences. Home to America's Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality.

But we're more than a resort. As a family-owned company, our Promise is simple:
Lead with Love
. This means caring deeply for our guests, associates, and communities—treating people like family, giving back generously, and creating spaces where everyone feels valued.

Through our partnership with charity: water, we're also committed to bringing clean water to one million people in Africa.

Kalahari Resorts & Conventions is making waves in the Mid-Atlantic with our newest location in Spotsylvania, Virginia, expected to open late 2026. Our fifth resort will feature over 175,000 square feet of indoor waterpark fun, 900 family-friendly suites, and a massive convention center.

Kalahari Resorts & Conventions is seeking a Chef de Cuisine - Sushi to lead the sushi culinary operations at our renowned Double Cut Steak House. In this role, you will oversee daily sushi kitchen operations, uphold the highest standards of quality, freshness, and presentation, and lead the development of an exceptional sushi program. The ideal candidate is a hands-on culinary leader with strong knowledge of sushi preparation and techniques, excellent organizational skills, and a passion for developing and mentoring culinary team members while delivering an elevated dining experience in a fast-paced, high-volume environment.

As part of our leadership team, you'll embody our Promise to Lead with Love
—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You'll help create a memorable dining atmosphere through delicious food, warm hospitality, and timeless charm.

Salary - $75,000-$85,000/year

• Lead daily sushi kitchen operations, ensuring efficient execution, consistent quality, and exceptional presentation across all sushi and Japanese-inspired offerings.
• Oversee the preparation and handling of sushi-grade seafood, maintaining the highest standards for freshness, quality, food safety, and proper storage.
• Prepare and execute sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes while maintaining consistency and attention to detail.
• Train, mentor, and develop the sushi culinary team, providing hands-on coaching and establishing clear standards for preparation, technique, presentation, and service.
• Assist with menu development and seasonal offerings, incorporating quality ingredients, current culinary trends, and creative techniques while aligning with Double Cut Steakhouse's elevated dining experience.
• Manage inventory and product quality, including ordering, receiving, portioning, and minimizing waste while maintaining appropriate par levels.
• Partner with the Executive Chef and culinary leadership to maintain kitchen standards, control food costs, and ensure a seamless experience between the sushi program and overall steakhouse operation.
• Maintain a clean, organized, and safe work environment, ensuring compliance with food safety, sanitation, and company standards.

• 3+ years of professional sushi experience, with demonstrated expertise in sushi preparation, presentation, and Japanese culinary techniques.
• Previous leadership or supervisory experience in a high-volume restaurant, sushi program, or upscale dining environment.
• Strong knowledge of sushi-grade seafood, including proper selection, handling, storage, portioning, and preparation.
• Proficiency in sushi fundamentals, including nigiri, sashimi, maki, specialty rolls, knife…