Sushi Chef — Precision, Pace, On‑Site Craft

Namo; Dallas (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

Namo in Dallas, TX is seeking a dedicated Sushi Chef for a full-time, on-site role. You will prepare and assemble sushi and sashimi, manage seafood selection and cutting, and ensure every dish meets Namo’s standards for taste, presentation, and portioning.

Daily responsibilities include maintaining a clean workstation, adhering to strict hygiene and food safety procedures, and coordinating timing with kitchen and front-of-house teams.

Qualifications

• Strong food preparation skills and knife handling.
• Proficiency in Japanese cuisine techniques.
• Knowledge of seafood handling, selection, and storage.
• Commitment to hygiene and food safety standards.
• Experience as Sushi Chef or in a professional kitchen.
• Ability to work in a fast-paced setting and manage multiple orders.
• Collaborative communication with kitchen and front-of-house teams.
• Flexible to work evenings, weekends, and holidays.

Responsibilities

• Prepare and assemble sushi and sashimi.
• Manage seafood selection and cutting.
• Ensure dishes meet standards for taste, presentation, and portioning.
• Maintain clean, organized workstation and follow hygiene procedures.
• Coordinate timing and ticket flow with the kitchen and front-of-house teams.
• Assist with menu item preparation, ingredient ordering support, and inventory checks.
• Train team members on sushi techniques and safety practices.

Skills

Knife handling

Culinary skills

Food safety

Team collaboration

Communication

Evenings/weekends flexibility

Job description

Namo in Dallas, TX is seeking a dedicated Sushi Chef for a full-time, on-site role. You will prepare and assemble sushi and sashimi, manage seafood selection and cutting, and ensure every dish meets Namo’s standards for taste, presentation, and portioning.

Daily responsibilities include maintaining a clean workstation, adhering to strict hygiene and food safety procedures, and coordinating timing with kitchen and front-of-house teams.