Sushi Chef: Precision, Creativity & Guest Delight

Benihana - Salt Lake City; Salt Lake City (UT); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Plan

Short-Term Disability

Paid Time Off

Dining Discounts

Job summary

Benihana - Salt Lake City is seeking a skilled Sushi Chef to join our culinary team. You will craft high-quality sushi and sashimi with precision, creativity, and consistency, delivering visually stunning plates and ensuring guest satisfaction during busy service.

The ideal candidate has prior sushi chef or sushi cook experience in a high-volume setting, strong knife skills, knowledge of fish handling, and a commitment to food safety and freshness.

Qualifications

• Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant.
• Expertise in sushi preparation, knife skills, and traditional Japanese techniques.
• Ability to multi-task and work efficiently during busy service.
• Must be able to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Prepare and execute all sushi, sashimi, and maki rolls according to Benihana’s high standards.
• Maintain deep understanding of fish quality, cutting techniques, and sushi preparation.
• Ensure consistency in knife cuts, portioning, and plating for all sushi dishes.
• Follow strict food safety, sanitation, and HACCP guidelines for raw fish and seafood.
• Manage mise en place, including ingredient prep, rice cooking, and sauce production.
• Maintain a clean, organized sushi station for high-volume service.

Skills

Sushi Preparation

Knife Skills

Food Safety

Team Player

Stance & Lifting

Job description

Benihana - Salt Lake City is seeking a skilled Sushi Chef to join our culinary team. You will craft high-quality sushi and sashimi with precision, creativity, and consistency, delivering visually stunning plates and ensuring guest satisfaction during busy service.

The ideal candidate has prior sushi chef or sushi cook experience in a high-volume setting, strong knife skills, knowledge of fish handling, and a commitment to food safety and freshness.