Lead Sushi Chef — Omakase & Guest-Centric Leader

Simplevenue; New Rochelle (NY); On-site; USD 109,000 - 146,000; Full time

Job summary

Sushi by Bou in New Rochelle, NY is seeking a seasoned Head Sushi Chef to lead culinary execution and set the tone for the counter experience. This hands-on role requires an accomplished sushi chef who can uphold standards, mentor the team and bring confidence and personality to every seating.

Responsibilities include leading omakase preparation, maintaining technique and quality, training chefs to company standards, ensuring proper fish prep and sanitation, coordinating daily prep, and

Qualifications

• 5+ years of professional sushi experience with leadership in omakase or fine dining.
• Advanced knife skills and expertise in fish preparation, nigiri, sashimi and hand rolls.
• Ability to train chefs and maintain consistent culinary standards.
• Strong understanding of inventory, food safety, and kitchen organization.
• Ability to lead timed service while engaging with guests and the team.
• Clear communication, sound judgment, and composure.
• Availability to work evenings, weekends and holidays.

Responsibilities

• Lead preparation and execution of the omakase menu throughout each seating.
• Maintain consistency in technique, portioning, presentation, timing and product quality.
• Train and support sushi chefs in company standards and procedures.
• Ensure proper fish preparation, ingredient handling, storage and sanitation.
• Monitor inventory and communicate ordering and supply needs.
• Coordinate daily preparation and station readiness.
• Work with frontofhouse team members on timing, allergies and guest requests.
• Address quality or service issues promptly.
• Maintain an engaging presence and build rapport with guests across the counter.

Skills

Sushi leadership

Advanced knife skills

Fish preparation

Training staff

Inventory management

Food safety

Guest interaction

Job description

Sushi by Bou in New Rochelle, NY is seeking a seasoned Head Sushi Chef to lead culinary execution and set the tone for the counter experience. This hands-on role requires an accomplished sushi chef who can uphold standards, mentor the team and bring confidence and personality to every seating.

Responsibilities include leading omakase preparation, maintaining technique and quality, training chefs to company standards, ensuring proper fish prep and sanitation, coordinating daily prep, and