Sushi Chef

Bluejack-National; Town of Texas (WI); On-site; USD 19,000 - 30,000; Full time

Job summary

Bluejack National is seeking a Line Cook to join the Culinary department. You will prepare sushi and Japanese-inspired dishes, maintain a clean sushi station, and work under the Executive Chef to deliver exceptional dining experiences for members and guests.

Ideal candidates have strong knife skills, a passion for seafood, and a commitment to food safety. This hourly role requires teamwork, reliability, and willingness to support various culinary tasks during service and events.

Qualifications

• Experience in sushi preparation and Japanese-inspired cuisine.
• Strong knife skills and precise portioning.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Prepare high-quality sushi, sashimi, nigiri, and rolls.
• Maintain precise knife skills and safe handling of seafood.
• Ensure freshness and proper storage of raw fish.
• Prepare sushi rice, sauces, garnishes, and vegetables.
• Set up and stock an organized sushi station for service.
• Maintain consistency in flavor, portions, and presentation.
• Develop new sushi items and seasonal offerings.
• Create custom sushi menus for events and banquets.
• Collaborate on menu development and food costs.
• Stay current with sushi trends and techniques.
• Work with Executive Chef to align with menus.
• Accommodate dietary needs while maintaining standards.
• Maintain food safety, sanitation, temp control, cross-contamination prevention.
• Manage sushi station inventory and ordering.
• Care for knives, tools, equipment, and stations.
• Train others in sushi prep and safety.
• Assist with receiving, storage, labeling, FIFO.
• Participate in daily and deep cleaning and closing.
• Provide hospitality and engage with members during service.
• Maintain professional, team-focused attitude and standards.
• Perform additional duties as assigned by leadership.

Skills

Knife skills

Sushi preparation

Food safety

Job description

Bluejack National is a private residential club for those who want to live in laid back luxury and we are committed to creating exceptional lifestyle experiences one family, one member, one guest, and one employee at a time . If you are as passionate as we are to deliver on that promise, then Bluejack National may just be the place for you! This job description will outline the essential responsibilities to the role. We do work as a team, and as such, you may also be asked to help in other roles or tasks, and it is expected that you are willing to assist.

Job Title: Line Cook

Department & Department Number: Culinary

Directly Reports To: Executive Chef

FLSA Status: Hourly Non-Exempt

SUMMARY of our Cultural Beliefs:

Be Dependable.

I am loyal to the team and committed to the Bluejack mission and experience.

Integrity First .

I am accountable to be honest and always do the right thing.

Value People.

I empathize and respect others.

Speak Up.

I seek, listen and provide candid feedback to improve performance.

Empowerment.

I seek ways to extraordinary and deliver a positive impact every day.

• Prepare and execute high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes.
• Maintain exceptional knife skills and proper techniques for cutting, portioning, and handling fish and seafood.
• Inspect and maintain the highest standards for the freshness, quality, and proper storage of raw fish and seafood.
• Prepare sushi rice, sauces, garnishes, vegetables, and other components to established standards.
• Set up, stock, and maintain an organized and fully operational sushi station before and throughout service.
• Ensure consistency in flavor, portioning, presentation, and quality across all sushi offerings.
• Develop and introduce new sushi menu items, specialty rolls, seasonal offerings, and culinary concepts for restaurants and member dining.
• Create and execute custom sushi menus and presentations for private events, banquets, tournaments, and special club events .
• Collaborate with culinary leadership on menu development, pricing, food cost, sourcing, and seasonal product utilization.
• Stay current with sushi trends, ingredients, techniques, and presentation styles to continually enhance the guest experience.
• Work closely with the Executive Chef and culinary team to ensure sushi offerings complement the overall restaurant menu and culinary program.
• Accommodate member preferences, dietary restrictions, allergies, and special requests while maintaining quality and presentation standards.
• Maintain strict food safety, sanitation, temperature control, and cross-contamination prevention standards, particularly when handling raw seafood.
• Manage sushi station inventory, monitor product usage, and communicate ordering and replenishment needs to culinary leadership.
• Maintain and properly care for knives, sushi tools, equipment, and workstations.
• Train and mentor other culinary team members in sushi preparation, knife skills, food safety, and presentation as needed.
• Assist with product receiving, storage, labeling, dating, and FIFO rotation.
• Participate in daily cleaning, deep cleaning, and closing procedures.
• Support a high level of hospitality by interacting professionally with members and guests when preparing sushi in open-kitchen or event settings.
• Maintain a professional, positive, team-oriented approach and uphold Bluejack's culinary and hospitality standards.
• Perform additional duties as assigned by Bluejack leadership.