Executive Chef: Menu Architect & Sushi Kitchen Leader

Sokai Sushi Bar; Miami (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Sokai Sushi Bar in Miami is seeking a Head Chef with proven experience to lead culinary operations. You will plan and direct all food preparation and activities, modify menus, estimate food and labor costs, and supervise kitchen staff to ensure quality and safety.

The role requires a team-oriented, proactive approach, willingness to learn, and the ability to work weekends, holidays, and late shifts, while upholding hygiene and safety standards.

Qualifications

• Proven working experience as a Head Chef.
• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones to meet quality standards.
• Estimate food requirements and labor costs.
• Supervise kitchen staff activities.
• Understand hygiene and food & beverage safety rules.
• Knowledge of other cuisines is a plus.
• Develop unique cuisine.
• Be able to work on weekends, holidays and late shifts.
• Must be legally authorized to work in the United States.
• Stand/walk/bend for extended periods; lift up to 50 pounds.
• Able to follow instructions and be a team player; multitasking.
• Positive attitude; willing to learn.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus and create new dishes meeting quality standards.
• Estimate food requirements and food/labor costs to optimize resources.
• Supervise kitchen staff and ensure smooth operations.
• Uphold hygiene and safety rules and train staff accordingly.

Skills

Head Chef

Menu planning

Kitchen supervision

Cost estimation

Hygiene & safety

Teamwork

Multitasking

Weekend shifts

Job description

Sokai Sushi Bar in Miami is seeking a Head Chef with proven experience to lead culinary operations. You will plan and direct all food preparation and activities, modify menus, estimate food and labor costs, and supervise kitchen staff to ensure quality and safety.

The role requires a team-oriented, proactive approach, willingness to learn, and the ability to work weekends, holidays, and late shifts, while upholding hygiene and safety standards.