Sushi Chef

SOHO SUSHI KENNEDY, LLC; Tampa (FL); On-site; USD 25,000 - 39,000; Full time

Benefits offered by this job

Competitive hourly rate + pooled tips

Employee meal discounts

Career growth opportunities

Ongoing training

Job summary

Nagi by SoHo Sushi in Downtown Tampa is seeking a Sushi Chef to craft nigiri, sashimi, and signature rolls with precision and speed at a high-volume counter and kitchen. You will balance knife discipline, fish fabrication, rice preparation, and plating to deliver visually stunning dishes and consistent quality.

The ideal candidate has at least 2 years of sushi experience in upscale Japanese restaurants, strong knife skills, ServSafe or similar certification, and a collaborative mindset to work

Qualifications

• 2+ years of experience as a Sushi Chef or Sushi Prep Cook in upscale, high-volume Japanese restaurants or sushi bars.
• High-level knife proficiency and knowledge of fish species.
• Mastery of rice preparation and sushi rice handling.
• Valid Food Handler or ServSafe certification.
• Sharp attention to detail and ability to work under pressure.
• Flexible schedule including nights, weekends, and holidays.

Responsibilities

• Sushi Execution & Plating: Prepare fresh nigiri, sashimi, maki, and house signature rolls to exact specifications.
• Fish Fabrication & Prep: Clean, fillet, portion whole fish; prepare shari, sauces, and garnishes.
• Counter Guest Engagement: Interact with guests and explain fish origin, flavor profiles, and pairings.
• Quality & Freshness Control: Inspect ingredients daily and ensure freshness and proper temperature controls.
• Station Management & Cleanliness: Maintain a sanitary, organized station per health regulations.
• Team Collaboration: Coordinate with line cooks, kitchen management, and FOH for smooth service.

Skills

Knife proficiency

Fish fabrication

Rice preparation

Sushi rolling techniques

Food Safety

Communication

Job description

About Nagi by SoHo Sushi

Nagi by SoHo Sushi is a dynamic concept bringing an elevated Japanese dining experience to Downtown Tampa. Combining the artistry of a precision sushi bar, the energy of a contemporary izakaya, and an curated Japanese whiskey lounge, Nagi celebrates craftsmanship, speed, and exceptional hospitality. Building on the two-decade legacy of SoHo Sushi, we are seeking dedicated Sushi Chefs to join our inaugural culinary team.

Position Overview

As a Sushi Chef at Nagi, you will be on the front lines of crafting high-quality nigiri, sashimi, and signature rolls with precision and efficiency. Operating in both a kitchen and tableside, you will balance knife discipline, proper fish fabrication, and strict quality control while delivering an engaging counter experience for guests.

Key Responsibilities

• Sushi Execution & Plating: Prepare fresh nigiri, sashimi, maki, and house signature rolls to exact specifications, portion controls, and visual standards.

• Fish Fabrication & Prep: Clean, breakdown, fillet, and portion whole fish and seafood according to traditional technique and internal yields; prepare sushi rice (shari), sauces, and garnishes.

• Counter Guest Engagement: Interact warmly and professionally with guests seated at their table(s), answering questions regarding fish origin, flavor profiles, and pairing recommendations.

• Quality & Freshness Control: Inspect raw ingredients daily, ensuring strict adherence to freshness, temperature controls, food safety standards, and FIFO (First In, First Out) inventory rotation.

• Station Management & Cleanliness: Maintain an immaculate, sanitary, and well-organized station throughout prep and service hours in accordance with health department regulations and internal sanitation protocols.

• Team Collaboration: Work seamlessly with line cooks, kitchen management, and front-of-house staff to ensure smooth ticket timing and service pacing during high-volume meal periods.

Qualifications & Requirements

• Experience: 2+ years of experience as a Sushi Chef or Sushi Prep Cook in an upscale, high-volume Japanese restaurant or sushi bar environment.

• Technical Skills: High-level knife proficiency, thorough knowledge of fish species and butchery, mastery of rice preparation, and precise rolling techniques.

• Food Safety: Valid Food Handler or ServSafe certification.

• Attributes: Sharp attention to detail, speed under pressure, strong communication skills, and a collaborative team-first mindset.

• Availability: Flexible schedule including nights, weekends, and holidays as business needs dictate.

Benefits & Perks

• Competitive hourly rate + pooled tips / service charge distribution

• Employee meal discounts across portfolio locations

• Career growth and advancement opportunities within a growing restaurant group

• Ongoing training in Japanese culinary techniques, beverage pairings, and service standards