sushi chef

Yuzu Bowl and Bistro; Kelowna; On-site; CAD 51,000 - 58,000; Full time

Benefits offered by this job

Free meals

Gratuity

Vacation pay 4%

Job summary

YUZU BOWL AND KITCHEN LTD. dba YUZU BOWL AND BISTRO in Kelowna, BC is seeking a skilled Sushi Chef for a full-time, permanent role. The position requires extensive experience in Japanese cuisine and sushi preparation, including Oroshi fish butchery, sashimi slicing, and Shari preparation.

On-site work with daytime and evening shifts, Sundays and holidays possible. Wage is $38.50 per hour with a minimum of 30 hours per week, plus benefits such as free meals and gratuity.

Qualifications

• Completion of secondary school
• 5 years of commercial food service experience in Japanese cuisine
• Proven expertise in traditional Japanese fish butchery (Oroshi) and quality preservation of sushi-grade fish
• High proficiency with traditional Japanese cutlery (Yanagiba, Deba)
• Ability to slice sashimi with precise thickness/angle and form sushi rice Shari precisely

Responsibilities

• Prep and cook focused on Japanese seafood preparation, including Oroshi filleting and sushi-grade fish handling
• Kitchen management and inventory oversight to ensure freshness and safety
• Team leadership: train line cooks and kitchen staff, manage line schedules, maintain high standards

Skills

Sushi preparation

Japanese knife skills

Sashimi slicing

Oroshi butchery

Food safety

Education

Secondary school completion

Tools

Yanagiba knife

Deba knife

Job description

Posted on August 12, 2026 by Employer details Yuzu Bowl and Bistro

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Job details

YUZU BOWL AND KITCHEN LTD. dba YUZU BOWL AND BISTRO in Kelowna, BC is looking for skilled, full-time SushiChef .

Conditions:Position: Sushi Chef (NOC 62200)Status: Full-Time, Permanent positionWage: $38.50 per hourWorking hours: minimum 30 hours per weekAbility to do shift work (daytime, evenings, weekends, and holidays)Vacation: 4% gross salaryBenefit: Free meals, GratuityPositions Available: 1

Requirements:Education; Completion of secondary school5 years of commercial food service experience, including experience in Japanese cuisineand kitchen supervisory roles.Proven expertise in traditional Japanese fish butchery ("Oroshi"), precision deboning, and qualitypreservation/storage methods for sushi-grade fish species (Salmon, Tuna, Hamachi, Saba, etc.).High proficiency in the use, routine maintenance, and knife-sharpening techniques for traditional Japanesecutlery (including Yanagiba and Deba).Demonstrated ability in slicing sashimi ("Neta") with precise thickness and angle, along with consistent skillin forming sushi rice ("Shari") with accurate hand pressure and temperature control.Hands-on experience with modern and traditional sushi styles, including Aburi (seared) sushi, Oshi (pressed)sushi, specialty rolls, and poke bowl preparation.

Language: EnglishApplicants from other provinces will also be considered

Business Information:Business Name: YUZU BOWL AND BISTROWork Location: 1573 Ellis St, Kelowna, BC V1Y 2A7

Job Duties:

1. Prep & CookingPlan, direct, and execute specialized Japanese seafood preparation, focusing on the breakdown ("Oroshi"/filleting), portioning, and fresh preservation of sushi-grade fish species including Atlantic salmon,Sockeye salmon, Albacore tuna, Red tuna, Hamachi, Saba, Black cod, Tako (octopus), and other seasonalseafood.Prepare complete meals and specialty raw bar items by precisely cutting seafood into Japanese "Neta" (sushiand sashimi toppings) with exact specifications of length, thickness, and presentation style suitable for fusionbistro dining.Create and refine proprietary recipes, including the precise formulation of "Sushi-zu" (seasoned rice vinegar)for "Shari", custom house dressings, and signature fusion sauces.Oversee the production of authentic Japanese base stocks, signature dipping sauces (such as Teriyaki,Ponzu), and specialized tempura batters, ensuring consistency in the establishment's distinct flavor profiles.
2. Kitchen Management
3. Requisition food ingredients and kitchen supplies by inspecting the freshness and quality of fish and dailyproduce every morning; estimate daily consumption requirements and assist the Head Chef in placingaccurate inventory orders.Ensure all food handling complies strictly with provincial health codes and sanitation regulations; rigorouslymonitor the cleanliness of sushi stations, specialized Japanese knives, cutting boards, and line refrigerationunits to eliminate risks associated with raw seafood.Implement food cost control measures by systematically tracking raw material inventory, optimizing fishbutchery yields, and minimizing food waste across all station prep activities.
4. Team Leadership
5. Instruct and train line cooks, prep staff, and kitchen helpers in proper Japanese knife techniques (usingspecialized blades such as Yanagiba and Deba), hygienic fish filleting methodologies, and food safetyprotocols.Supervise daily kitchen operations and manage line schedules in the absence of the Head Chef, ensuringprecise execution of ticket orders, maintaining presentation standards, and fostering a collaborative, high-efficiency environment.

Kelowna, BC

• Location Kelowna , BC
• Work location On site
• Salary $ 38.50 HOUR hourly
• Terms of employment Permanent employment Full time
• Starts as soon as possible
• vacancies 1 vacancy
• Source indeed.com #10228603235

View the full job posting on indeed.com

• Kelowna, BC

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