Fish Butcher

Fish Butcher: Ōma by Jōji

Ōma by Jōji, the newest concept from Michelin-starred Japanese omakase restaurant Jōji, is seeking a highly skilled, detail-oriented, and passionate Fish Butcher to join its culinary team. Featuring kaisendon, sashimi, and maki, Ōma offers exceptional quality in a relaxed, fast-paced setting.

The Fish Butcher is responsible for the proper handling, fabrication, and preparation of a variety of fish and seafood used throughout Ōma’s menu. Working closely with the Chef-Partners and culinary team, this individual will ensure that all fish and seafood are expertly handled, portioned, and prepared to the restaurant’s exacting standards, with the efficiency to keep pace with a high-volume, walk-in-driven service.

The ideal candidate has extensive knowledge of fish varieties, anatomy, seasonality, and proper butchery techniques, with a strong understanding of the precision required in high-end Japanese cuisine. This role requires exceptional knife skills, attention to detail, and a commitment to maintaining the highest standards of product quality, freshness, food safety, and sanitation, along with the speed and consistency to prep for sashimi, maki, and kaisendon at volume.

Essential Duties & Responsibilities

• Receive, inspect, and assess incoming fish and seafood deliveries to ensure freshness, quality, and proper specifications.
• Perform precise fish fabrication, including cleaning, scaling, gutting, filleting, skinning, deboning, and portioning.
• Prepare a variety of fish and seafood for sushi, sashimi, nigiri, and other Omakase courses.
• Demonstrate advanced knife skills and knowledge of traditional Japanese fish preparation techniques.
• Understand different fish species, their anatomy, seasonality, texture, and appropriate preparation methods.
• Ensure proper handling, labeling, storage, and rotation of all fish and seafood products.
• Maintain consistent portion sizes while minimizing product waste.
• Work closely with the Chef-Partners and culinary team to ensure all fish is prepared according to established recipes and specifications.
• Maintain strict temperature controls and follow proper food safety and sanitation procedures.
• Keep workstations, knives, equipment, and storage areas clean, organized, and properly maintained.
• Monitor product inventory and communicate quality concerns or supply needs to management.
• Maintain the highest standards of craftsmanship, consistency, and attention to detail throughout daily operations.

Qualifications & Experience

• Minimum of three years of professional experience in fish butchery, preferably within a Japanese restaurant, sushi restaurant, or fine-dining environment.
• Extensive knowledge of fish and seafood varieties, anatomy, and handling techniques.
• Advanced knife skills and experience with professional fish fabrication.
• Familiarity with traditional Japanese fish preparation methods is strongly preferred.
• Understanding of fish seasonality, freshness, quality assessment, and proper storage practices.
• Strong attention to detail and ability to maintain consistency in a fast-paced culinary environment.
• Ability to work independently while collaborating effectively with the culinary team.
• Strong organizational skills and commitment to maintaining a clean and sanitary workspace.
• Genuine passion for Japanese cuisine, product quality, and culinary craftsmanship.

Education & Certifications

• NYC Food Protection Certificate preferred.

The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status, or any other characteristic protected by applicable federal, state, or local law.