Sushi Chef Instructor — Fun, Social Classes (Part-Time)

Emploive; Los Angeles (CA); Hybrid; USD 276,000 - 482,000; Part time

Job summary

CocuSocial in the Los Angeles area is seeking a sushi chef instructor to lead hands-on sushi classes at partner venues. You’ll guide guests through from start to finish, demonstrating techniques and providing friendly, approachable instruction for beginners and enthusiasts alike.

Classes run about 2 hours for 8–26 guests. This part-time, contract role offers flexible scheduling, per-class pay ($200–$350) and the opportunity to build your teaching and culinary portfolio while working with a

Qualifications

• Professional experience preparing sushi or Japanese cuisine.
• Strong knife skills and sushi prep techniques.
• Comfortable working with raw fish and ingredients.
• Teaching, catering, or hospitality experience is a plus.
• Friendly, outgoing personality with people skills.
• Able to teach at least 2–4 classes per month.

Responsibilities

• Lead sushi-making classes for groups of 8–26 guests.
• Demonstrate sushi preparation, rolling, cutting, and plating.
• Teach ingredients, tools, and techniques accessibly.
• Guide guests through hands-on prep and support.
• Create a welcoming, social environment for all levels.
• Keep classes engaging and on schedule.
• Follow CocuSocial recipes and food-safety standards.
• Assist with setup and cleanup.
• Coordinate with CocuSocial team on logistics and feedback.

Skills

Sushi preparation

Knife skills

Food safety

Customer interaction

Education

Food-handler certification

Job description

CocuSocial in the Los Angeles area is seeking a sushi chef instructor to lead hands-on sushi classes at partner venues. You’ll guide guests through from start to finish, demonstrating techniques and providing friendly, approachable instruction for beginners and enthusiasts alike.

Classes run about 2 hours for 8–26 guests. This part-time, contract role offers flexible scheduling, per-class pay ($200–$350) and the opportunity to build your teaching and culinary portfolio while working with a