Airport Sushi Chef - Lead Prep & High-Volume

SSP America; Detroit (MI); On-site; USD 27,000 - 38,000; Full time

Benefits offered by this job

Benefits

401K Match

Meal Plan

Assistance Program

Job summary

SSP America operates multiple restaurants within the Detroit Metropolitan Wayne County Airport. The Sushi Chef will supervise the sushi and other Japanese/Asian preparations, handling sourcing, safety, and cost controls.

You will train cooks, manage inventory, and report to the Director of Operations or General Manager. The role emphasizes high standards of guest service, strong product knowledge, and adherence to sanitation and safety rules while maintaining efficient station setup and

Qualifications

• Must be minimum 18 years old.
• 3–5 years of experience in Food/Beverage operations.
• Proven experience preparing sushi, sashimi and specialty rolls in a high-volume environment.
• Knowledge of food safety, sanitation, and handling of raw fish.
• Experience supervising kitchen staff.
• Experience in full-service or quick-service environments.
• Food Handlers permit required by law.

Responsibilities

• Prepare sushi, sashimi, and rolls according to recipes and presentation standards.
• Handle and store raw fish and ingredients safely per food safety guidelines.
• Maintain cleanliness and organization of the sushi station.
• Ensure proper rice preparation, seasoning, and consistency.
• Monitor inventory levels and assist with ordering and receiving ingredients.
• Collaborate with kitchen team to ensure timely and accurate orders.
• Adhere to health, safety, and sanitation regulations.

Skills

Sushi preparation

Food safety

Staff supervision

Inventory management

Recipe compliance

Education

Food Handlers Permit

Job description

SSP America operates multiple restaurants within the Detroit Metropolitan Wayne County Airport. The Sushi Chef will supervise the sushi and other Japanese/Asian preparations, handling sourcing, safety, and cost controls.

You will train cooks, manage inventory, and report to the Director of Operations or General Manager. The role emphasizes high standards of guest service, strong product knowledge, and adherence to sanitation and safety rules while maintaining efficient station setup and