Sushi Chef

UNCO; Dallas (TX); In loco; USD 60.000 - 85.000; Tempo pieno

Descrizione del lavoro

UNCO is launching a new sushi program in Dallas. We seek a chef who will own the sushi program end to end, refining the menu, sourcing fish, and setting prep and plate standards while training the team and managing costs. You will ensure safety, quality, and consistency from day one.

The role requires hands-on sushi expertise, strong fish mongering skills, sharp knife work, and leadership to build a capable sushi team that can scale with the program."

Competenze

• Extensive hands-on sushi experience including nigiri, sashimi, and rolls.
• Strong fish mongering background with whole fish sourcing, butchery, aging, and storage.
• Deep knife skills with a defined point of view on rice, cuts, and seasoning.
• Takes full ownership of a program: systems, consistency, and cost control.

Mansioni

• Own the sushi program end to end: quality, standards, team, and cost.
• Refine recipes and plate specs for consistency, yield, and speed.
• Own fish sourcing and vendor relationships; receive and break down whole fish.
• Set and enforce food safety, storage, and handling standards for raw fish.
• Create specs, documentation, and training materials for the station.
• Hire, train, and develop the sushi team; build a bench.
• Own ordering, inventory, waste, and food cost for the program.
• Work the station during service and set pace and standards.
• Integrate sushi prep into the existing kitchen without affecting other menus.
• Lead the launch and drive ongoing improvement.

Descrizione del lavoro

UNCO is a growing restaurant group based in Dallas, TX, and home to HG Sply Co., Standard Service, Hero, Leela's Wine Bar, and Culpepper Cattle Co.. We believe how we eat, connect, and show up for each other matters. Our teams lead with intention, value camaraderie, and bring the kind of energy that makes every guest feel welcome and cared for.

We are building a new sushi program, and we are looking for a Sushi Chef to help bring it to life.

Your Role

You own the sushi program end to end. You refine the menu we've built for execution, source and handle all fish, set the prep and cut standards, train the team, and hold the quality and cost of the program day in and day out.

• Own the sushi program in full, including quality, standards, team, and cost.
• Refine existing recipes and plate specs for consistency, yield, and speed of execution, and evolve them over time.
• Own all fish sourcing and vendor relationships; receive and break down whole fish and hold the standard on quality, yield, and freshness.
• Set and enforce food safety, storage, and handling standards specific to raw fish.
• Own the specs, documentation, and training materials the station runs on.
• Hire, train, and develop the sushi team, and build a bench that can hold the station.
• Own ordering, inventory, waste, and food cost for the program.
• Work the station during service and set the pace and standard for the team.
• Integrate sushi prep and execution into the existing kitchen without disrupting the current menu.
• Lead the launch, then own performance and continued improvement after it.

Ideal Candidate

• Extensive hands‑on sushi experience, including nigiri, sashimi, and rolls.
• Strong fish mongering background in whole fish sourcing, butchery, aging, and storage.
• Deep knife skills and a real point of view on rice, cuts, and seasoning.
• Takes full ownership of a program: systems, consistency, and cost control, not just cooking.
• Builds and mentors teams, and can train standards into other people.
• Thrives in a new program launch and a fast-moving, growing environmen

Other Essential Job Requirements

• Must be able to stand and walk for extended periods, often the majority of a shift.
• Frequently required to lift and carry up to 25–30 lbs (e.g., cases of product, small equipment).
• Occasionally required to lift and carry up to 50 lbs with assistance.
• Comfortable bending, reaching, and working in fast-paced, high-energy environments.
• Ability to move quickly and safely through crowded spaces and in close proximity to hot surfaces, sharp objects, and cleaning chemicals.
• Must be able to work in both indoor and outdoor environments, sometimes in varying temperatures.
• Maintain visual and auditory awareness to ensure safety, quality, and service standards are met at all times.
• Occasionally required to lift up to 150 lbs with the help of equipment like a dolly.
• Occasionally required to speak in front of large groups, including team members and guests.
• May be required to work days, nights, weekends, and holidays, and adjust to occasional schedule changes based on business needs.