Sushi Chef

Benihana - Houston II; Houston (TX); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Dining Discounts

Career Growth

Paid Sick Time (selected states)

Paid Time Off

EAP

Commuter Benefits

Dependent Care Benefits

Job summary

Benihana - Houston II is seeking a skilled Sushi Chef to craft high-quality sushi and sashimi with precision, creativity, and consistency, delivering top-notch presentation and guest satisfaction in a fast-paced kitchen.

You will maintain knife skills, fish freshness, and HACCP guidelines while coordinating with BOH/FOH teams, including nights, weekends, and holidays. Competitive pay and growth opportunities.

Qualifications

• Experience as Sushi Chef or Sushi Cook in a high-volume restaurant.
• Expert sushi prep, knife skills, and traditional Japanese techniques.
• Ability to multitask in a fast-paced environment.
• Attention to presentation, freshness, and quality.
• Knowledge of sushi-grade fish handling and storage.
• Willingness to learn new techniques and menu ideas.
• Must stand for long periods and lift up to 50 lbs.
• Available nights, weekends, and holidays.
• Positive attitude and team-first mentality.

Responsibilities

• Craft sushi, sashimi, and maki to Benihana standards.
• Ensure fish quality, cutting techniques, and prep.
• Maintain knife cuts, portions, and plating.
• Follow food safety/HACCP guidelines for raw fish.
• Manage mise en place: ingredients, rice, sauces.
• Keep sushi station clean and efficient during service.
• Monitor seafood and produce inventory for freshness.
• Collaborate with BOH and FOH for dining experience.
• Engage guests with recommendations.
• Support chefs and kitchen leadership with enthusiasm.

Skills

Sushi Chef Experience

Knife Skills

Japanese Techniques

Multi-tasking

Food Safety

Team Player

Job description

Benefits

• Medical, Dental and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits.
• Voluntary Short Term Disability Insurance – Employee Paid.
• Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid.
• Traditional and Roth 401(k) Plan – All Employees

Perks & Growth Opportunities

• Employee Dining Discounts and/or Complimentary Onsite Meals
• Career Development & Limitless Growth Opportunities
• If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
• Paid Time Off
• Employee Assistance Program (EAP)
• Commuter and Dependent Care Benefits

What You’ll Do

As a Sushi Chef at Benihana, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top‑tier presentation, taste, and guest satisfaction.

Key Responsibilities

• Prepare and execute all sushi, sashimi, and maki rolls according to Benihana’s high standards
• Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation
• Ensure consistency in knife cuts, portioning, and plating for all sushi dishes
• Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood
• Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production
• Maintain a clean, organized sushi station, ensuring efficiency during high-volume service
• Monitor inventory levels of seafood, produce, and other sushi‑related items to ensure freshness
• Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience
• Engage with guests when appropriate, providing sushi recommendations and an interactive experience
• Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm

Qualifications

• Previous experience as a Sushi Chef or Sushi Cook in a high‑volume restaurant
• Expertise in sushi preparation, knife skills, and traditional Japanese techniques
• Ability to multi‑task and work efficiently in a fast‑paced environment
• Strong attention to detail and commitment to presentation, freshness, and quality
• Understanding of sushi‑grade fish handling, food safety, and storage practices
• Willingness to learn new techniques and contribute to menu innovation
• Must be able to stand for extended periods and lift to 50 lbs.
• Availability to work nights, weekends, and holidays
• Positive attitude, strong work ethic, and a team‑first mentality

Compensation: Competitive salary