Sushi Chef

Lead Sushi Chef The Lead Sushi Chef is responsible for leading daily sushi production and ensuring consistent quality, food safety, and execution standards in a supermarket environment. This is a hands-on lead role that assigns tasks, trains and coaches team members, maintains station organization and sanitation, and supports basic ordering/inventory routines. The Lead Sushi Chef will help establish a stable, repeatable daily workflow suitable for store operations. Responsibilities: Direct daily sushi production operations to fulfill sales requirements and ensure the availability of core inventory items. Supervise and execute the preparation of various sushi products, including maki rolls, nigiri, and sashimi assortments. Delegate station-specific assignments—including preparation, slicing, assembly, and packaging—and optimize operational workflow during peak periods. Enforce rigorous adherence to food safety protocols, encompassing temperature management, cross-contamination prevention, and allergen mitigation. Verify that all products comply with established standards for quality, aesthetic presentation, portion accuracy, and labeling integrity. Oversee the comprehensive documentation of mandatory compliance checklists, including sanitation and receiving inspections. Provide technical training and mentorship to personnel regarding fish fabrication, knife proficiency, and advanced assembly techniques. Promote adherence to Standard Operating Procedures (SOPs) and implement immediate corrective actions to address performance variances. Manage the organization of production and storage areas, ensuring proper First-In, First-Out (FIFO) rotation and inventory labeling. Coordinate inventory replenishment and facilitate inter-departmental raw material transfers in alignment with production schedules. Conduct formal inspections of incoming goods to validate quality and condition, reporting any discrepancies to management. Serve as a primary liaison to store leadership regarding daily operational requirements and exigencies. Maintain professional and effective communication with cross-functional teams to support business objectives. Perform other duties as assigned by management. Qualifications: Proven experience as a Sushi Chef or in a similar role within the restaurant industry. Strong culinary skills with a focus on Japanese cuisine, particularly sushi making. Knowledge of sanitation and food safety expectations for ready-to-eat foods. Strong leadership in a fast-paced, high-volume production environment. 2+ years of experience in supermarket sushi or packaged sushi production preferred. Experience training junior staff and maintaining standardized execution is preferred. Physical Requirements: Ability to stand for extended periods; repetitive knife work. Ability to lift up to 35–50 lbs. Working Conditions: Ability to work in cold environments as needed. Position Details: Employment Type: Full Time Location: 820 S. Rampart Blvd. Las Vegas, NV 89145 Working Hours: Flexible schedule required, including weekends and holidays; hours based on business needs. Benefits: Medical, Dental, Vision, and Life Insurance. 401 (k) Retirement Saving Plan with 4% Company Match Long-Term Services Award. Employee Discount. Paid Time Off Compensation: The pay rate for this job is $25.00-$30.00 per hour. This is a general guideline only and not a guarantee of compensation or salary. Additional factors considered in extending an offer include (but are not limited to) the responsibilities of the job, your education, skills, qualifications, experience, and location.