Sushi Chef

Sushi Chef

YUGIN | Omakase | Fifth Avenue, New York City

The sushi chef at YUGIN is an experienced and highly collaborative individual that supports the daily leadership of the culinary program within a refined private members club environment. This role requires an individual who leads with professionalism, consistency, creativity, and a commitment to excellence in both execution and team development.

The sushi chef works closely with Executive Leadership and Front of House Management to deliver an elevated dining experience that reflects the discretion, sophistication, and hospitality standards of the company. The ideal candidate thrives in fast-paced luxury environments, understands the importance of culture and accountability, and takes pride in building strong, respectful teams.

Key Responsibilities

· Prepare sushi rice, vegetables, sauces, garnishes, and other ingredients according to restaurant standards.

· Wash, peel, cut, slice, and portion ingredients accurately for service.

· Inspect ingredients for freshness and quality and notify a manager or chef of any concerns.

· Follow all food safety, sanitation, and health department guidelines.

· Label, date, rotate, and store food properly using FIFO procedures.

· ⁠Prepare, portion, and serve high-quality sushi, sashimi, nigiri, and seasonal omakase courses with precision, consistency, and attention to detail.

· ⁠Provide an exceptional counter dining experience by engaging guests in a professional, welcoming, and educational manner while maintaining the highest standards of hospitality.

· Maintain and care for all sushi tools and equipment, including sharpening knives, sanding and conditioning wooden cutting boards, and ensuring all equipment remains in excellent working condition.

· ⁠Ensure impeccable cleanliness and organization of the sushi counter and preparation areas, adhering to all food safety and sanitation standards.

· Execute the omakase menu according to established recipes, presentation standards, and service timing.

· Monitor inventory of seafood, rice, and specialty ingredients, communicating ordering needs to management.

· Maintain an expert understanding of seasonal seafood, traditional Japanese techniques, and ingredient provenance.

· ⁠Work collaboratively with the kitchen and front-of-house teams to ensure seamless service and an outstanding guest experience.

· Uphold the restaurant’s standards for craftsmanship, professionalism, and attention to detail throughout every service.

· Assist with opening and closing duties, including station setup, breakdown, cleaning, and equipment maintenance.

Qualifications

· 3–5+ years of experience in omakase restaurants, fine dining, luxury hospitality

· Strong culinary foundation with a passion for refined yet approachable cuisine

· Proven ability to lead collaborative teams while maintaining high performance standards

· Excellent organizational, communication, and interpersonal skills

· Deep understanding of kitchen systems, staffing, and operational structure

· NYC DOH Food Protection Certificate preferred

· Flexible schedule, including evenings, weekends, and holidays as business needs require

· Reliable, punctual, and able to work well as part of a team.

· Ability to stand for extended periods and lift up to 50 pounds as needed.

What We Value

At Yugin/Coco’s at Colette, we value individuals who lead with integrity, operate with professionalism, and believe true hospitality is built through collaboration, consistency, and genuine care for both guests and team members. We are committed to creating an environment where excellence is the standard and where thoughtful leadership has a direct impact on the member experienc