Omakase Sushi Chef

50 Eggs Hospitality Group; Las Vegas (NV); Hybrid; USD 80,000 - 110,000; Full time

Job summary

WAKUDA in Las Vegas seeks an experienced Omakase Sushi Chef to craft elevated, chef‑driven omakase experiences with precision and artistry. You will master Edomae techniques, progressive plating, and guest interaction at the sushi counter.

The role demands 5+ years in sushi, exclusive luxury dining exposure, and strong communication with guests. Nights, weekends, and holidays required at this premier venue.

Qualifications

• 5+ years of professional sushi experience with omakase service.
• Expert knife skills and fish butchery.
• Advanced rice preparation and seasoning control.
• Luxury or high‑end Japanese dining experience.
• Strong guest‑facing communication skills.
• Food Handler certification required.

Responsibilities

• Execute daily omakase menus with consistency and elegance.
• Prepare nigiri, sashimi, and composed courses to Michelin‑aligned standards.
• Maintain precise rice temperature, seasoning balance, and texture.
• Control pacing and progression of the omakase experience.
• Break down whole fish with respect for yield and integrity.
• Properly age, cure, store, and label seafood.
• Engage guests confidently and professionally at the sushi counter.
• Communicate menu progression, ingredients, and technique.
• Deliver a refined, personalized experience rooted in omotenashi.
• Maintain immaculate counter and prep areas.
• Uphold HACCP, food safety, and sanitation protocols.
• Collaborate with sushi team, BOH, and FOH.

Skills

Advanced knife skills

Omakase execution

Fish butchery

Rice preparation

Guest interaction

Education

Food Handler certification

Job description

WAKUDA is a modern luxurydining concept created by world ‑ renownedtwo ‑ Michelin ‑ starred Chef Tetsuya Wakuda, inpartnership with 50 Eggs Hospitality Group. Blending centuries ‑ old Japanese technique withcontemporary creativity, WAKUDA delivers an immersive, refined diningexperience inspired by Tokyo’s Golden Gai district and rooted in the philosophyof omotenashi.

Omakase Sushi Chef

The Omakase Sushi Chef is a highly skilled culinary professional responsible for executing an elevated,chef ‑ drivenomakase experience with precision, artistry, and discipline. This role requires mastery of Edomae sushi techniques, advanced knife skills, fish butchery, rice preparation, and refined guest interaction at the sushi counter.

Primary Responsibilities

Sushi & Omakase Execution

• Execute daily omakase menuswith consistency and elegance
• Prepare nigiri, sashimi, andcomposed courses to Michelin‑alignedstandards
• Maintain precise ricetemperature, seasoning balance, and texture
• Control pacing and progression of the omakase experience

Fish Handling & Product Stewardship

• Break down whole fish withrespect for yield and integrity
• Properly age, cure, store, andlabel seafood
• Maintain strict freshness,rotation, and storage standards
• Collaborate on seasonal andpremium seafood sourcing

Guest Experience & Counter Presence

• Engage guests confidently andprofessionally at the sushi counter
• Communicate menu progression,ingredients, and technique
• Deliver a refined, personalizedexperience rooted in omotenashi

Operational Standards

• Maintain immaculate counter andprep areas
• Uphold HACCP, food safety, andsanitation protocols
• Ensure mise en place readinessand station organization

Teamwork & Culture

• Collaborate seamlessly withsushi team, BOH, and FOH
• Respect hierarchy, technique,and Japanese culinary tradition
• Serve as a role model fordiscipline and professionalism

Qualifications & Experience

Required:

• 5+ years of professional sushiexperience with omakase service
• Expert knife skills and fishbutchery
• Advanced rice preparation andseasoning control
• Luxury or high‑end Japanese dining experience
• Strong guest‑facing communication skills
• Food Handler certificationrequired

Preferred:

• Michelin‑rated or internationallyrecognized Japanese restaurant experience
• Edomae‑style curing and agingtechniques

Personal Attributes

• Exceptional attention to detail
• Calm, disciplined, and focusedunder pressure
• Deep respect for Japaneseculinary craft
• Commitment to continuousimprovement

Physical Requirements

• Ability to stand for extendedperiods
• Repetitive knife work withprecision
• Ability to lift up to 40–50 lbs
• Nights, weekends, and holidayavailability

Why Join WAKUDA

As an Omakase Sushi Chef atWAKUDA, you will craft intimate,chef‑drivendining experiences using premium ingredients within one of the world’s mostinfluential modern Japanese dining brands.