Required Years of Experience
6+ years
Job Details
Overview
Shota Omakase is a sushi restaurant known for delivering an unparalleled dining experience. Our dedication to traditional Japanese techniques, seasonal ingredients, and artistic presentation sets us apart as a destination for sushi enthusiasts. We are seeking an experienced Omakase Sushi Chef to join our team and uphold the exceptional standards that have earned us our Michelin star.
Job Description
(the following job description is not limited to these points but may be changed as needed)
- Proven experience as an omakase sushi chef, preferably in a Michelin-starred or fine dining establishment.
- Mastery of traditional Japanese knife skills and sushi-making techniques.
- Deep knowledge of seafood, including sourcing, handling, and preparation, can lift at least 25-50 lbs boxes)
- Exceptional attention to detail and commitment to excellence.
- Strong communication skills and ability to create a welcoming, engaging guest experience.
- Knowledge of Japanese culinary traditions, ingredients, and culture.
- Ability to work in a fast-paced, high-pressure environment.
- Flexible schedule, including evenings, weekends, and holidays.
- Culinary certification or training from a recognized institution is a plus.
Required Skills
- Excellent knife skills and proficiency in various sushi techniques, such as cutting, slicing, rolling, and shaping sushi.
- Strong knowledge of different types of fish, seafood, and other sushi ingredients, including their characteristics and seasonality.
- Ability to create visually appealing and well-presented sushi dishes that showcase creativity and attention to detail.
- Effective time management skills to ensure time ly food preparation and service.
- Attention to detail and a commitment to maintaining high standards of quality and consistency in sushi preparation.
- Ability to work well under pressure in a fast-paced kitchen environment.
- Strong communication and interpersonal skills to interact with customers, kitchen staff, and management.
- Knowledge of food safety and sanitation regulations, including proper handling and storage of raw fish and seafood.
- Flexibility to work evenings, weekends, and holidays as required.
Qualifications
- Proven experience as a sushi chef more than 10 years, a least 3 years as Omakase sushi chef.
- Culinary degree or relevant certification from a recognized culinary institution is preferred but not mandatory.
- In-depth knowledge of Japanese cuisine, sushi history, and sushi culture.
- Familiarity with different sushi styles, such as nigiri, maki, sashimi, and temaki.
- Ability to handle and prepare raw fish and seafood safely and responsibly
Job Type: Full-time
Pay: $85,000.00 to $100,000.00 per year
Benefits:
- Employee discount
Experience:
- Sushi Restaurant experience: 10 years (Required)
- Omakase Sushi Chef: 3 years (Required)
Language:
- English (Required)
Shift availability:
- 5 Days per week, including weekend and Holidays
Ability to Commute:
- Brooklyn, NY 11249 (Required)
Ability to Relocate:
- Brooklyn, NY 11249: Relocate before starting work (Required)
Work Location: In person
Compensation Details
Compensation: Salary ($85,000.00 - $100,000.00)
Benefits & Perks: Dining Discounts
Required Skills
Ability to Work Collaboratively in a Team Environment.
Creativity in Food Presentation and Dish Creation.
Strong Organizational Skills to Manage Kitchen Tasks Efficiently.
Adaptability to Changing Kitchen Dynamics and Customer Needs.
Customer Service Orientation to Enhance Guest Experiences.
Cultural Sensitivity and Appreciation for Japanese Culinary Practices.
Physical Stamina to Handle the Demands of a Busy Kitchen.
Problem Solving Skills to Address Kitchen Challenges.
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OUR STORY
Chef-Owner: Cheng Lin & The Story of Shota
In the tender embrace of 1997, carrying memories of Fujian, China, I found myself stepping into the vibrant pulse of New York City. My culinary journey began at Hatsuhana, a revered Japanese sushi establishment, where I took my first steps as a sushi chef trainee. It was there that I began to understand the dance of the knife and the delicate art of sushi.
My path led me through the prestigious kitchens of Sushi Seki and Blue Ribbon, eventually bringing me to work alongside Chef Masa & Chef Kevin at ITO Tribeca. Each experience was a lesson, and each day a new verse in my ever-evolving journey with sushi.
In 1999, I stumbled upon a book that would shape my future—Shota No Sushi. It wasn’t just a comic; it was a reflection of my passion, a tale of dedication and an unrelenting desire to perfect an art. As I turned its pages, a thought took root in my heart: if I ever had a restaurant of my own, it would be named ‘Shota’.
Guided by the philosophy of “Never Forget the Original Intention”, I spent the next two decades honing my craft, learning, and growing. Today, that long-cherished dream has become a reality. Shota Omakase, nestled in the heart of Williamsburg, Brooklyn, is more than just a restaurant—it is a piece of my soul, a testament to a journey filled with love, perseverance, and an unwavering pursuit of excellence.
My heart finds solace in traditional Edomae-style sushi, where marination, curing, and aging bring out the soul of each ingredient. At the same time, I embrace modern innovation, allowing creativity to enhance tradition.
At Shota, our mission is simple: to source the finest, most premium ingredients and craft an unforgettable omakase experience.
And now, after just one year, we are deeply honored to be recognized with ONE MICHELIN STAR by the Michelin Guide.
Awards / Distinctions
2024
