Regional Executive Sushi Chef

Simplevenue; New York (NY); On-site; USD 120,000 - 180,000; Full time

Job summary

Simplevenue is seeking a Regional Executive Chef based in New York to lead culinary operations across Sushi by Bou locations. You will drive omakase execution, develop chef teams, and manage food and labor costs while steering menu development.

The role requires frequent travel within the region and to other markets, and hands-on leadership at the counter. The ideal candidate has 5+ years in senior sushi leadership, advanced knife skills, and a track record of building high-performing culinary

Qualifications

• 5+ years of professional sushi experience in omakase or fine dining.
• Advanced knife skills and fish preparation expertise.
• Experience recruiting, training and developing chefs.
• Experience managing food and culinary labor costs, inventory, ordering and menu development.
• Strong leadership, communication, organizational and problem-solving skills.
• Based in the New York area with ability to travel regularly.
• Availability to work evenings, weekends and holidays.

Responsibilities

• Lead culinary operations across assigned locations, maintaining consistent food quality, technique, portioning, presentation and service timing.
• Provide hands-on leadership in preparation of omakase service and events, including coverage and support as needed.
• Recruit, train and develop sushi chefs and culinary leaders; evaluate performance and follow through on improvements.
• Oversee fish preparation, ingredient handling, storage, station readiness and production planning.
• Manage food and culinary labor costs, inventory, ordering and waste controls across locations.
• Develop and refine recipes and menu offerings, including costing, portioning, training and rollout.
• Partner with operations and front-of-house teams on staffing, service execution, allergies and guest requests.
• Maintain an engaging presence at the counter and coach chefs on guest interaction and hospitality.
• Ensure compliance with company standards and applicable food safety, sanitation and health requirements.
• Travel regularly between locations and to other markets to support culinary operations, training and business needs.

Skills

Sushi leadership

Knife skills

Staff development

Cost management

Leadership

Willingness to travel

Evenings/weekends availability

New York-based

Job description

Position Overview

The Regional Executive Chef leads culinary operations across assigned Sushi by Bou locations. Based in New York, this hands-on leader maintains consistent omakase execution, develops chef teams, manages food and culinary labor costs, and supports menu development. The role requires an active presence across venues, the ability to lead service at the counter, and regular travel within the region and to other markets as needed.

Responsibilities

• Lead culinary operations across assigned locations, maintaining consistent food quality, technique, portioning, presentation and service timing.
• Provide hand-on leadership in preparation of omakase service and events, including coverage and support as needed.
• Recruit, train and develop sushi chefs and culinary leaders; evaluate performance and follow through on improvements.
• Oversee fish preparation, ingredient handling, storage, station readiness and production planning.
• Manage food and culinary labor costs, inventory, ordering and waste controls across locations.
• Develop and refine recipes and menu offerings, including costing, portioning, training and rollout.
• Partner with operations and front-of-house teams on staffing, service execution, allergies and guest requests.
• Maintain an engaging presence at the counter and coach chefs on guest interaction and hospitality.
• Ensure compliance with company standards and applicable food safety, sanitation and health requirements.
• Travel regularly between locations and to other markets to support culinary operations, training and business needs.

Qualifications

• Minimum 5 years of professional sushi experience, including senior culinary leadership in an omakase or fine-dining environment and experience overseeing multiple locations.
• Advanced knife skills and expertise in fish preparation, nigiri, sashimi and hand rolls.
• Demonstrated ability to recruit, train and develop chefs and maintain consistent culinary standards.
• Experience managing food and culinary labor costs, inventory, ordering and menu development.
• Strong leadership, communication, organizational and problemsolving skills; composure during timed service.
• Based in the New York area, with the ability and willingness to travel regularly, including overnight stays and travel outside the region as needed.
• Availability to work evenings, weekends and holidays as needed.