Sushi Chef

Bluejack National; Town of Texas (WI); On-site; USD 32,000 - 42,000; Full time

Job summary

Bluejack National is seeking a Line Cook to join our Culinary team under the Executive Chef. You will prepare and execute high-quality sushi, sashimi, nigiri, and other Japanese-inspired dishes, maintain knife skills, and ensure freshness and proper storage of fish and seafood.

You will set up and stock the sushi station, collaborate on menu development, and train teammates while upholding food safety and presentation standards.

Qualifications

• Prepare and execute high-quality sushi, sashimi, nigiri, and rolls.
• Maintain exceptional knife skills and proper fish handling.
• Ensure freshness, proper storage, and food safety standards.

Responsibilities

• Set up, stock and maintain an organized sushi station before and during service.
• Create and present sushi offerings; assist with seasonal concepts.
• Collaborate with leadership on menu development and sourcing.
• Train and mentor team members in sushi prep and safety.

Skills

Sushi preparation

Knife skills

Food safety

Team collaboration

Menu development

Mentoring

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 have the skills, resources and authority to create memorable experiences.

Be Remarkable.

I seek ways to be 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.