Job Description

Are you a master of precision, artistry, and high-volume excellence? We are seeking a visionary Head Sushi Chef to lead our sushi program within a premier, multi-concept hospitality group. In this pivotal role, you will be the custodian of our raw bar standards, blending traditional techniques with modern innovation to deliver a "world-class show" for every guest.

You must be a hands-on leader who thrives in the "mix" of a high-energy kitchen, capable of managing complex fish butchery, optimizing high-cost inventory, and mentoring a team of dedicated professionals across multiple service outlets. A deep background in luxury fine dining and experience managing 200+ covers per night is essential.

We are looking for a Sushi Chef to join our culinary team to lead, train and implement best practices for the Sushi menu. Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food inventory and prep, working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine, exceptional leadership skills, be goal oriented and available to work any operational shift. Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.

What You Will Do

• Signature Events & Curation: Curate and execute special sushi dinners, menus, and events tied directly to your expertise and vision.
• Chef Branding & Public Relations: Serve as the public-facing culinary representative for the sushi program. Your role includes providing content and participating in marketing efforts to promote you as the Executive Sushi Chef and your culinary vision.
• Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the position.
• Oversee and participate in daily food purchasing and prep production; maintain proper inventory practices and reporting.
• Lead Menu Development: Maintain and update recipe builds, develop seasonal menu changes, and create new weekly specials that highlight seasonal ingredients and customer demand.
• Staff Management: Schedule and manage the chef brigade and hourly staff. Build a strong kitchen and dish team. Recruit exceptional hourly staff members and ensure they’re properly trained. Train and develop the sushi team to execute the program at a "world-class level."
• Financial Oversight: Daily operational overview and management of team members, product, COGS, and financials.
• Safety & Compliance: Maintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards and cleaning your space at the end of the shift. Work closely with the Human Resources Department to ensure compliance with all federal and state labor laws and MHG policies.
• Culture & Communication: Develop and teach culture, focusing on hospitality goals and generosity. Communicate effectively and professionally with staff members, guests, and all departments.
• Reporting & Goals: Report to the Executive Chef on operational wins, losses, and areas in need of improvement. Conduct property walkthroughs with leadership teams for R&M and property organization. Create annual goals and objectives.
• Manage and implement the fish butchery program, following best practices, sourcing high-quality ingredients at competitive pricing, and adhering to all sanitation standards.
• Create a rich sushi menu with various main ingredients and raw fish.
• Develop an “events menu” and collaborate with the Events Manager to offer standard or custom menus for private dining, events, and off-site events.
• Create and implement an “off-site” sushi event program.
• Willing to participate in the “Task Force” team for new openings to train new team members and implement the sushi program(s).
• Conduct regular research and development to stay current with sushi-relevant industry best practices, brands, and future developments.

BOH Team Development

• Mentor and manage all line chefs to become strong leaders who can train and develop hourly employees to move up within the ranks
• Create and implement a development plan for the chef position internal growth of teams and path for each chef's success
• Assist in the recruitment of new talent in market

What We’re Looking For

• 5+ years of Sushi Chef management experience at high-end level restaurants, or comparable
• Strong written and verbal communication skills, must be able to effectively communicate and relay information to staff
• Strong passion and dedication to food, beverage, and hospitality
• Polished, professional and energetic approach management
• Must be able to support, lead, and motivate staff
• Attention to detail and commitment to quality

This role requires

• Ability to stoop, reach, bend, climb, and walk.
• Forward bend of head/neck for countertop activities
• Repetitive upper extremity movements
• Grasp bilaterally
• Fine motor coordination
• Repetitive lifting
• Ability to move equipment and/or product up to 25 lbs
• Complete position requirements in a hot, noisy, and fast-paced environment
• Ability to handle a variety of equipment safely

Benefits & Incentive Package Includes:

• Health & Wellness Benefits – Medical, Dental, Vision & Life
• Generous Dining Benefits at all Maple Hospitality Group Locations
• Discounted Parking
• Travel & Growth Potential
• Staff Meals
• Progressive Paid Time Off
• Referral Program
• Guest Recognition: Implement opportunities for name recognition on select menu items or promotional materials (e.g., "Chef [Name]'s Signature Nigiri").

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