Sushi Chef

Mitsuru is is seeking a detail-oriented and motivated Sushi Chef to support the quality, consistency, and execution of our sushi program across both the dining room sushi offering and the omakase counter. 

This role is ideal for a developing sushi professional who has a strong foundation in Japanese culinary techniques, a commitment to ingredient integrity, and a passion for precision, craftsmanship, and hospitality.

Working under the direction of Chef Mitsuru and culinary leadership, the Sushi Chef will assist with daily sushi production, ingredient preparation, presentation, and quality control. 

The ideal candidate is eager to learn, receptive to feedback, and committed to mastering the fundamentals of sushi preparation and service. This position offers hands-on training and the opportunity to develop a deeper understanding of Japanese culinary traditions, seafood, rice preparation, knife skills, and the standards of a high-level dining experience.

The Sushi Chef is expected to approach the role as an opportunity for long-term culinary development. Progress will be evaluated through demonstrated improvement in knife skills, rice preparation, product knowledge, station organization, consistency, and service execution.

Under the direct mentorship of Chef Mitsuru, this role will gradually assume greater responsibility as skills develop, with the long-term goal of building the technical foundation and discipline necessary for advancement within the sushi program.

• Monitor the quality and consistency of all sushi items served in the dining room and at the omakase counter.
• Inspect fish, seafood, rice, and other ingredients for service
• Verify that sushi rice is prepared, seasoned, held, and maintained to the required standards throughout service.
• Oversee quality control quality for both our omakase counter and issues, ingredient concerns, or deviations from established recipes and presentation standards.
• Maintain consistency across all preparations, ensuring that every plate and omakase course reflects the restaurant’s culinary standards.
• Monitor ticket execution, timing, and consistency during service in coordination with Sous Chef and Chef Mitsuru

• Assist Chef Mitsuru and with the preparation and execution of the omakase experience
• Maintain cleanliness and organization of the omakase counter throughout service
• Demonstrate professionalism, warmth, and genuine hospitality when working in the guest-facing omakase environment.

• Follow all applicable New York City and New York State food safety requirements, including procedures for raw fish handling and temperature control.
• Ensure ingredients are properly labeled, dated, rotated, and stored in accordance with established procedures.
• Maintain clean and sanitary knives, cutting boards, work surfaces, refrigeration units, and sushi equipment.
• Immediately report food safety risks, temperature deviations, or suspected ingredient spoilage to culinary leadership.

• Assist with daily sushi prep, including fish preparation, rice production, garnishes, sauces, and accompaniments.
• Assist with inventory counts, product rotation, waste tracking, and communication of replenishment needs.
• Follow established preparation lists, production schedules, recipes, and portion-control standards.
• Maintain an orderly, efficient workstation before, during, and after service.

• Work collaboratively with management, kitchen team, and service team to maintain and improve standards
• Contribute to a respectful, warm, and service-oriented work environment.
• Support other culinary and events duties as reasonably assigned by Mitsuru management

• Previous professional kitchen experience required; experience in a sushi restaurant or Japanese culinary environment strongly preferred.
• Foundational knowledge of sushi preparation, knife skills, fish handling, and sushi rice preparation.
• Strong attention to detail and the ability to recognize inconsistencies in ingredient quality and finished dishes.
• Understanding of basic food safety, sanitation, refrigeration, and cross-contamination prevention.
• Ability to follow recipes, technical instructions, plating standards, and established quality-control procedures.
• Ability to work efficiently in a fast-paced, high-standard restaurant environment.
• Strong communication skills and the ability to work effectively as part of a culinary team.
• Willingness to work evenings, weekends, holidays, and other scheduled shifts based on restaurant operations.
• Food protection certification as required by applicable NYC regulations; willingness to obtain any additional required certifications.

Success in this position will be evaluated based on:

• Product quality: Consistent freshness, handling, and quality of fish, seafood, rice, and other ingredients.
• Execution and presentation: Adherence to established recipes, portion specifications, plating standards, and omakase course requirements.
• Quality-control: Ability to identify issues, follow corrective procedures, and escalate concerns promptly.
• Food safety: Consistent compliance with sanitation, temperature-control, storage, and raw seafood handling procedures.
• Operational consistency: Reliable preparation, station readiness, service timing, and communication.
• Teamwork and growth: Professional conduct, receptiveness to coaching, and continued development of sushi skills.