Sushi Chef, Omakase/Okane

omakase; San Francisco (CA); On-site; USD 32,000 - 45,000; Full time

Job summary

Omakase Restaurant Group is seeking a Sushi Chef to join the Back of House in San Francisco, balancing technical sushi execution with upscale hospitality. You will work directly at the sushi counter under the Executive Chef, ensuring precision and efficiency during high-volume services.

Ideal candidates have at least 2 years of dedicated sushi/Japanese culinary experience, strong knife skills, and a professional demeanor ready for a fast-paced environment.

Qualifications

• At least 2 years of dedicated sushi and Japanese culinary experience in a premium or high-volume dining environment.
• Strong foundational knife skills and precision fish fabrication capabilities.
• Educational background or certifications are preferred but hands-on experience is highly valued.

Responsibilities

• Fabricate, slice, and portion seafood per established standards with precision.
• Prepare premium nigiri, sashimi, and maki rolls under fast-paced dinner service.
• Maintain sanitation and safety of the station and equipment.
• Communicate with FOH about guest requests and allergies; support hospitality.
• Represent the culinary team as a welcoming ambassador at the sushi counter.

Skills

Sushi prep

Japanese cuisine

Knife skills

High-volume service

Education

Associate's Degree in Culinary Arts

ACF certification

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sushi Chef, Omakase/Okane

BOH Employees San Francisco, CA, US

2 days ago Requisition ID: 1085

Department: Back of House

Reports to: Executive Chef

Status: Full-Time and Part-Time, Non-Exempt

Salary: $28/hour + Tips

Company Overview

The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.

Job Summary

The Sushi Chef is responsible for executing the sushi menu with high precision, speed, and consistency. In this role, you will work directly at the sushi counter, balancing pristine technical execution (cutting, slicing, and building nigiri, sashimi, and signature rolls) with engaging, upscale guest hospitality. You will collaborate closely with the Executive Chef and the back-of-house team to ensure an immaculate, safe, and efficient station during high-volume services.

Primary Duties & Responsibilities

Precision Preparation: Expertly fabricate, slice, and portion a diverse variety of whole fish and seafood according to established portion control and quality standards.

Menu Execution: Prepare premium nigiri, sashimi, and signature maki rolls efficiently under fast-paced, high-volume dinner service conditions.

Quality Control: Continuously inspect all seafood, produce, and shari (sushi rice) to ensure freshness, texture, and temperature meet elite standards; immediately flag any sub-standard product to leadership.

Station Sanitation: Maintain a pristine, highly organized work environment. Follow strict food safety protocols to prevent cross-contamination and ensure all knives, boards, and equipment are properly sanitized.

FOH Collaboration: Maintain clear, real-time communication with the Front of House team regarding special guest requests, severe food allergies, and pacing.

Hospitality: Act as a warm, welcoming ambassador of the culinary team for guests seated at the sushi counter, providing menu insight and recommendations.

Experience: At least 2 years of dedicated sushi and Japanese culinary experience in a premium, upscale, or high-volume dining environment.

Technical Skills: Strong foundational knife skills, precise fish fabrication capabilities, and familiarity with high-end sushi presentation.

Education: An Associate's Degree in Culinary Arts or an American Culinary Federation (ACF) certification is preferred, but equivalent hands-on experience is highly valued.

Operational Skills: Excellent time-management, the ability to maintain composure and accuracy under intense peak hours, and a team-first attitude.

Physical Requirements

The physical demands described here are representative of those that must be met by the Sushi Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Sushi Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Sushi Chef is occasionally required to stoop, kneel, crouch, or crawl.

The Sushi Chef must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.

The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.

Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.