Airport Sushi Lead Chef - High-Volume & Training

SSP Group; Detroit (MI); On-site; USD 40,000 - 60,000; Full time

Job summary

SSP America operates multiple restaurants within Detroit Metropolitan Wayne County Airport. The Sushi Chef will supervise and control sushi and related Japanese/Asian cuisine production, including proper fish handling and sanitation.

You will manage preparation, purchasing/receiving, and cost controls, while supervising and training kitchen staff. The role reports to the Director of Operations or General Manager and emphasizes high standards of guest service and food quality.

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.
• Experience maintaining food safety and sanitation standards, including proper handling of raw fish and seafood.
• Demonstrated experience managing or supervising kitchen staff.
• Experience working in full service or quick service environment.

Responsibilities

• Supervise and control the work and product produced for sushi and other Japanese/Asian cuisines.
• Manage preparation, purchasing and receiving, food and labor cost controls, and employee supervision, including training cooks on proper sushi techniques and preparation.
• Report directly to the Director of Operations or General Manager.
• Ensure guest satisfaction by maintaining high standards and guest service.
• Collaborate with kitchen team to ensure timely and accurate orders.
• Adhere to health, safety, and sanitation regulations.

Skills

Sushi preparation

Food safety

Team supervision

Inventory management

Training cooks

Sanitation standards

Job description

SSP America operates multiple restaurants within Detroit Metropolitan Wayne County Airport. The Sushi Chef will supervise and control sushi and related Japanese/Asian cuisine production, including proper fish handling and sanitation.

You will manage preparation, purchasing/receiving, and cost controls, while supervising and training kitchen staff. The role reports to the Director of Operations or General Manager and emphasizes high standards of guest service and food quality.