Required Years of Experience
5 years
Job Details
When leaders are supported, their teams thrive — and that impact shows up in every guest’s experience.
We care about standards.
We communicate clearly.
We show up for our teams, day in and day out.
Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality.
- Lead by example with discipline, technique, professionalism, and organization
- Train, mentor, and grow cooks and sous chefs
- Maintain a culture of accountability, teamwork, and hospitality
- Give clear, constructive feedback that builds both skill and confidence
- Reinforce SBS values and daily expectations through action
- Manage and execute all SBS recipes, systems, and service standards
- Oversee sushi rice production, sauces, fish breakdown, storage, and rotation
- Maintain consistency, precision, and flavor integrity
- Ensure every bite reflects the SBS standard of intention and craft
- Oversee prep lists, production timelines, and daily station readiness
- Manage order guides, inventory, quality control, and cost awareness
- Ensure food safety, sanitation, and DOH compliance
- Run service with calm control, clarity, and strong communication
- Collaborate with leadership on menu evolution and operational improvements
- 6–8 years of professional kitchen experience
- 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)
- Strong knowledge of Japanese cuisine and/or sushi fundamentals
- Proven ability to train, mentor, and lead diverse teams
- High personal and professional standards
- Clean, organized, efficient operating style
- Current ServSafe Manager (or ability to obtain before starting)
- Strong attention to detail, consistency, and systems
- Calm, solutions-focused presence during prep and service
- Comfortable leading a high-paced, detail-intensive omakase environment
- Michelin-level or comparable high-end experience
- Experience running an omakase or sushi-forward program
- Guest-facing comfort or desire to engage guests during service
- Strong hospitality instinct and understanding of guest energy
- Jedi-level time management, communication, and organization
- Natural inclination toward teaching and elevating cooks
- Ability to balance high standards with empathy and clarity
- Curiosity about technique, ingredients, and continuous improvement
- Interest in contributing to creative development as the program evolves
Compensation Details
Compensation: Salary ($95,000.00 - $115,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, 401k, Commuter Benefits, Dining Discounts, Wellness Program
Required Skills
Ability to Build and Maintain a Positive Team Culture
Strong Problem Solving Skills
Effective Communication Skills
Ability to Work Under Pressure
Adaptability in a Fast Paced Environment
Empathy in Leadership
Creativity in Menu Development
Commitment to Continuous Learning
Read more
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"This eatery from Chefs/owners Phillip Frankland Lee and Margarita Kallas-Lee is no ordinary omakase spot. The nigiri are not just supremely finessed but also infused with original touches—like the dab of sweet corn “pudding” and sourdough breadcrumbs that coat slices of hamachi. Even traditional pairings become transcendent with his house-fermented soy sauce. The iconoclastic vibe extends to the beverages, including cocktails, sake, and beer. Despite such originality, this "bar" does indeed adhere strictly to one tradition: a mini counter with seating for just ten to ensure a deeply personalized experience. Your time here is bound to pass in a blissful haze of convivial chatter."
