Head Sushi Chef

Benefits:Dental insuranceHealth insurancePaid time offWellness resourcesGreat kitchens need great leaders. That's where you come in.If you're the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you'll fit in here.Not because you're perfect, but because you're committed to excellence and the people behind it.THE WHYSushi by Scratch Restaurants believes great kitchens come from great leadership.When leaders are supported, their teams thrive — and that impact shows up in every guest's experience.We run organized kitchens.We care about standards.We communicate clearly.We show up for our teams, day in and day out.Our culture is professional, focused, supportive — and fun!We believe chefs are made through mentorship, guidance, repetition, and refinement.Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality.The expectation is simple: be prepared, be respectful, and lead with pride.THE ROLE: CHEF DE CUISINEThe CDC is the culinary heartbeat of the restaurant — responsible for standards, leadership, execution, communication, and the development of the team.Leadership & Team DevelopmentLead by example with discipline, technique, professionalism, and organizationTrain, mentor, and grow cooks and sous chefsMaintain a culture of accountability, teamwork, and hospitalityGive clear, constructive feedback that builds both skill and confidenceReinforce SBS values and daily expectations through actionCulinary Execution & StandardsManage and execute all SBS recipes, systems, and service standardsOversee sushi rice production, sauces, fish breakdown, storage, and rotationMaintain consistency, precision, and flavor integrityEnsure every bite reflects the SBS standard of intention and craftOperations & SystemsOversee prep lists, production timelines, and daily station readinessManage order guides, inventory, quality control, and cost awarenessEnsure food safety, sanitation, and DOH complianceRun service with calm control, clarity, and strong communicationCollaborate with leadership on menu evolution and operational improvementsNON-NEGOTIABLES6–8 years of professional kitchen experience3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)Strong knowledge of Japanese cuisine and/or sushi fundamentalsProven ability to train, mentor, and lead diverse teamsHigh personal and professional standardsClean, organized, efficient operating styleCurrent ServSafe Manager (or ability to obtain before starting)Strong attention to detail, consistency, and systemsCalm, solutions-focused presence during prep and serviceComfortable leading a high-paced, detail-intensive omakase environmentTHE EXTRAS WE APPRECIATEMichelin-level or comparable high-end experienceExperience running an omakase or sushi-forward programGuest-facing comfort or desire to engage guests during serviceStrong hospitality instinct and understanding of guest energyJedi-level time management, communication, and organizationNatural inclination toward teaching and elevating cooksAbility to balance high standards with empathy and clarityCuriosity about technique, ingredients, and continuous improvementInterest in contributing to creative development as the program evolvesCOMPENSATION$95,000–$115,000 per year, depending on experience and leadership depth.BENEFITS & PERKS401(k) + matchingHealth, dental, and vision insurancePTO after 60 daysEmployee discountsWellness resourcesClear pathways for internal growth and advancement