Sushi Chef

Akari; Village of Pelham (NY); On-site; USD 55,000 - 75,000; Full time

Job summary

Akari is seeking a Sushi Chef de Partie to lead a specific sushi station, delivering high-quality, beautifully plated dishes while supporting the broader kitchen team. The role requires strong teamwork, precise execution of recipes, and a keen eye for detail in a fast-paced, Japanese fine-dining environment.

You will prep, plate, and maintain stock levels, collaborate with Sous Chef and Chef de Cuisine on daily specials, and ensure strict cleanliness and safety throughout your shift.

Qualifications

• Proven ability to work in a fast-paced kitchen.
• Strong communication with teammates and supervisors.
• Commitment to food safety standards and sanitary practices.
• Ability to multitask and manage time efficiently.

Responsibilities

• Run daily operations of your sushi station and maintain quality.
• Assist in prep and with other stations as needed.
• Follow recipes and ensure correct mis en place and stock levels.
• Communicate menu items, shortages, and issues to the Sous Chef and Chef de Cuisine.
• Maintain clean, organized work area and proper labeling of items.

Skills

Teamwork & communication

Food safety certified

Attention to detail

Organized & independent

Cultural sensitivity

Education

Culinary degree or equivalent

Job description

The Sushi Chef de Partie is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Sushi Chef de Partie will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked.

KEY RESPONSIBILITIES

• Maintain operations of your assigned station for that day
• Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine
• Check and complete mis en place and pars and set up station using proper recipes and fresh product
• Read correctly all dupes that come in
• Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages
• Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards
• Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation
• Be aware of items that are running low and communicate it to the team
• Maintain a good working relationship with all back of house, front of house staff, management and guests
• Store all items properly at the end of shift, labeling and dating all products
• Ensure a clean, neat and organized work area
• Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same
• Perform other task or projects as assigned by management

REQUIRED EXPERIENCE AND QUALIFICATIONS

• Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in a Japanese fine dining restaurant
• Flexibility to work shifts, weekends, nights, and holidays
• Strong teamwork and communication skills
• Food Safety certified
• Able to be organized, manage time wisely and work with little to no direct supervision
• Very high attention to detail
• Sensitive to cultural nuances
• Able to handle a multitude of tasks in an intense, fast paced environment
• Ability to maintain a clean and professional appearance as per company policies
• Ability to stand for extended periods of time
• Multi-lingual is a plus

We use eVerify to confirm U.S. Employment eligibility.