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Sushi Chef
Fort Pond Maki House
West Village, Manhattan, New York, NY
Fort Pond Maki House hiring Sushi Chef in New York, NY

Fort Pond Maki House hiring Sushi Chef in New York, NY

Fort Pond Maki HouseMore Info

Full Time • Hourly ($35.00 - $45.00)
Expires: Jun 21, 2024

91 people viewed

Required Years of Experience

6+ years

Job Details

About Us: Fort Pond Maki House's mission is to offer high-quality, carefully crafted sushi rolls (maki) to the NYC community at a price that delivers exceptional value to consumers.
We are a low footprint sushi QSR concept that aims to redefine how sushi is made available to residents of NYC without compromising quality. Our concept will be sushi only with no kitchen items, removing the need for a ventilated kitchen and creating an opportunity for us to operate out of a small space.
We aim to provide a core offering of 6-8 of the most commonly ordered rolls (spicy tuna, salmon avocado, California, etc) plus ~3 specialty rolls that would allow your culinary artistic license to come through in our product. We can also have a conversation about what makes sense for our offering. This is an area where we value our input in accomplishing our mission!

Job Description: We are seeking an experienced and innovative Sushi Chef Consultant to help us design and refine our menu. The ideal candidate will bring a wealth of knowledge in traditional and contemporary sushi preparation, a keen eye for detail, and a passion for developing high quality, innovative maki rolls.

Key Responsibilities:

  • Menu Development: Create and refine a simple yet sophisticated menu featuring 8 common maki rolls and 3 seasonal special rolls, changing every 3 months.
  • Recipe Standardization: Develop standardized recipes to ensure consistency in taste and presentation.
  • Ingredient Sourcing: Recommend high-quality, sustainable ingredients and build relationships with reputable suppliers.
  • Training & Development: Train kitchen staff on proper sushi preparation techniques, safety, and hygiene standards.
  • Operational Efficiency: Provide insights on kitchen layout, equipment, and processes to optimize workflow and efficiency.
  • Quality Control: Establish quality control procedures to maintain the highest standards of food quality and presentation.


  • Proven experience as a Sushi Chef, with at least 5 years in a high-volume or upscale dining environment.
  • Strong knowledge of both traditional and modern sushi techniques.
  • Experience in menu development and recipe standardization.
  • Excellent leadership and training skills.
  • Ability to work collaboratively with kitchen staff and management.
  • Passion for culinary innovation and excellence.
  • Understanding of health and safety regulations in food preparation.

Compensation Details

Compensation: Hourly ($35.00 - $45.00)

Required Skills

Menu Development

Recipe Standardization

Ingredient Sourcing

Training & Development

Operational Efficiency

Quality Control



Culinary Innovation

Health and Safety Regulations

Read more

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Fast Casual, Upscale Casual, Quick Service

Part of Fort Pond Hospitality