Sushi Chef

Scope of Position

The Ocean House Bistro Sushi Chef works under the Executive Sous Chef or Sous Chef, following supervisor directions to prepare all sushi dishes, assist in menu development, and maintain the proper pace of service. This role requires adherence to food safety standards, cleanliness of workstations, and quality control in portioning and presentation.

Staff must work 24/7, including holidays. All hourly paid team members may be asked to work extended shifts, additional days, and weekends, especially during the peak season (Memorial Day through Columbus Day). Weekend and holiday work is expected; requests for holiday-weekend time off may not be granted.

Reports directly to the Executive Sous Chef or Sous Chef.

• Constantly and consistently exhibit Ocean House core values and standards, including adherence to Forbes 5‑Star standards.
• Prepare and execute high‑quality sushi dishes, including rolls, sashimi, and nigiri, following traditional techniques and restaurant standards.
• Ensure proper handling, cutting, and storage of raw fish and other ingredients to maintain freshness and food safety.
• Maintain a clean and organized workstation, adhering to all sanitation and hygiene regulations.
• Collaborate with the culinary team to develop new menu items and ensure consistency in presentation and flavor.
• Monitor inventory levels and assist with ordering supplies as needed.
• Follow instructions to perform necessary prep work of ingredients for all food items.
• Combine ingredients to prepare all orders to portion, flavor, and presentation standards established by the Executive Chef.
• Keep all prep areas, tools, and equipment clean, organized, and sanitary in accordance with safe food handling practices and health code requirements.
• Ensure proper par stock is maintained based on menus and forecasted business levels.
• Communicate with supervisors, culinary staff, and service staff to maintain proper pace of service and quality of food.
• Complete required reports and paperwork after each shift as directed by supervisor.
• Assist with the development of new recipes and menus as requested.
• Practice, manage, and promote the company’s Statement of Purpose, Service Excellence Pillars, and Declarations.
• Represent the company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the company’s sustainability programs.
• Carry out any other duties within the broad spirit, scope, and purpose of this job description.
• Other duties as assigned.

• Degree in culinary arts, certification from an accredited apprenticeship program, or equivalent culinary accomplishment.
• Basic culinary experience strongly preferred.
• Effective communication with fellow associates in a fast‑paced environment.
• Strong understanding of sushi preparation techniques, including knife skills, rice preparation, and fish handling.
• Knowledge of proper food safety, hygiene, and storage practices for raw seafood.
• Experience with Japanese cuisine and sushi traditions preferred.
• Clear verbal communication and legible written communication.
• Fluency in English, both verbally and in writing.
• Attention to detail, speed, and accuracy under pressure.
• Adherence to company standards, policies, and procedures.
• Prioritization and organization of tasks and work area.
• Calmness and problem‑solving using good judgment.
• Follow directions efficiently.
• Team‑work and collaborative working with co‑workers.
• Maintain confidentiality of guest and staff information and pertinent company data.

See below for physical conditions. The job may also include other duties assigned by the supervisor.

Please apply directly at