Sushi Chef

Soseki | Modern Omakase; Orlando (FL); On-site; USD 55,000 - 75,000; Full time

Job summary

Soseki | Modern Omakase is seeking a full-time Sushi Chef in Orlando, FL to prepare and plate multi-course omakase menus. You will manage seafood and ingredients, maintain proper storage, and prepare mise en place for service.

You’ll work closely with the culinary team to refine items and interact with guests to enhance the dining experience. The role requires strong knife work, precise sushi techniques, high hygiene standards, and the ability to thrive in a collaborative kitchen environment.

Qualifications

• Strong knife work and sushi techniques.
• Knowledge of seafood selection, handling, and storage.
• Culinary education or apprenticeship is beneficial but not required.
• Experience in fine dining and omakase or tasting menu service.
• Ability to work efficiently during multi-course service with attention to detail.
• Excellent communication and teamwork with front-of-house.
• Willingness to work evenings, weekends, and holidays.
• Strict hygiene and food safety standards in a professional kitchen.

Responsibilities

• Prepare and plate multi-course omakase menus.
• Manage seafood and ingredients, maintaining proper storage and inventory.
• Prepare mise en place for service.
• Collaborate with the culinary team to refine menu items.
• Interact with guests at the counter to explain dishes and enhance the dining experience.
• Maintain strict hygiene and safety standards.
• Coordinate with front-of-house staff during service.
• Contribute to a collaborative, professional kitchen environment.

Skills

Knife skills

Sushi techniques

Seafood handling

Hygiene and food safety

Teamwork and communication

Flexibility

Attention to detail

Omakase / tasting menu

Education

Culinary education or apprenticeship

Job description

Company Description

Soseki | Modern Omakase offers a multi-course dining experience that guides guests on a culinary journey reflecting the chefs’ backgrounds and evolving inspirations over a 1.5 to 2-hour service. The restaurant blends the intimacy and precision of a traditional sushi bar with the refinement of European-style service. Each course is thoughtfully designed to showcase seasonal ingredients, technique, and storytelling. Team members are part of a highly curated, guest-focused experience that values creativity, consistency, and hospitality.

Role Description

This full-time, on-site Sushi Chef role is based in Orlando, FL. The Sushi Chef will prepare and plate multi-course omakase menus, including sushi and sashimi, ensuring high standards of taste, texture, and presentation. Daily responsibilities include managing seafood and other ingredients, maintaining proper storage and inventory, and preparing mise en place for service. The Sushi Chef will work closely with the culinary team to develop and refine menu items, as well as interact with guests at the counter to explain dishes and enhance the dining experience. The role also involves maintaining strict hygiene and safety standards, coordinating with front-of-house staff, and contributing to a collaborative, professional kitchen environment.

Qualifications

• Strong food preparation and cooking skills, with a focus on precise knife work and sushi techniques.
• Knowledge of seafood selection, handling, and storage, including experience with raw fish and shellfish.
• Well-developed culinary skills, especially in Japanese cuisine, with openness to modern and European influences.
• Commitment to high hygiene and food safety standards, including proper sanitation practices in a professional kitchen.
• Previous experience as a Sushi Chef or in a fine dining environment, ideally with omakase or tasting menu service.
• Ability to work efficiently during multi-course service, with strong attention to detail and consistency.
• Effective communication and teamwork skills, including the ability to engage respectfully with guests and colleagues.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant’s service schedule.
• Culinary education or formal apprenticeship is beneficial but not required if equivalent experience is demonstrated.