Fish Butcher

Overview

Ogawa Sushi & Kappo is seeking a Fish Butcher / Fish Prep Specialist to support our omakase program. This role is primarily daytime, prep-focused, and centers on the careful cleaning, gutting, and precise breakdown of delicate whole fish, many of which are flown directly from Japan.

This position is ideal for someone who prefers daytime hours, enjoys highly focused prep work, and takes pride in exceptional knife control and finesse. Our fish is delicate, high-value, and unforgiving—precision matters. Small mistakes impact texture, yield, and ultimately the guest experience at the counter.

This is not a line-cook role and not a retail fish-cutting position. It is a specialized support role designed to relieve the head chef of intensive prep work while maintaining the highest omakase standards.

• Clean, gut, scale, and break down whole fish with extreme care and precision, preserving flesh integrity and minimizing damage

• Perform detailed knife work including filleting, trimming, skinning, pin-bone removal, and portioning under chef direction

• Prepare fish specifically for nigiri, sashimi, and controlled aging, following Edomae principles

• Maintain immaculate organization and sanitation of prep stations, knives, and cutting boards

• Properly label, store, and rotate fish in accordance with food safety and omakase handling standards

• Assist with yield awareness and waste minimization for high-cost seafood

• Support the sushi team by completing prep during daytime hours to ensure seamless evening service

• Follow all food safety, cross-contamination, and workplace safety protocols without exception

• Proven experience cleaning and breaking down whole fish in a professional kitchen, seafood market, or sushi environment

• High-level knife skills with a demonstrated ability to work gently and precisely on delicate proteins

• Experience with sushi, Japanese cuisine, or fine-dining seafood programs strongly preferred

• Strong understanding of seafood handling, sanitation, and food safety practices

• Comfortable working independently in a quiet, detail-driven prep environment

• Culinary school or seafood processing experience is a plus but not required

• Well-suited for candidates seeking daytime prep hours rather than evening service shifts

• Ideal for experienced prep cooks, fish butchers, or sushi professionals looking for consistent, focused work without front-of-house pressure

You will work with exceptional seafood, support one of Philadelphia’s most refined omakase counters, and contribute directly to the quality of each guest’s experience—without the demands of counter service. This role rewards patience, discipline, and craftsmanship.