Sushi Chef - Training & Fast-Paced Kitchen

flagshiprestaurantgroup; Birmingham (AL); On-site; USD 28,000 - 55,000; Full time

Benefits offered by this job

Dining discounts

Benefits package

Job summary

Flagship Restaurant Group is seeking a Sushi Chef to join our team in Birmingham. The role involves preparing sushi and related items, following recipes and presentation standards, and maintaining strict allergen precautions.

Applicants should be able to work in a fast-paced environment, maintain cleanliness and sanitation, and collaborate with kitchen and front-of-house staff to deliver high-quality service. Training is provided for strong knife skills and culinary fundamentals.

Qualifications

• Strong verbal and written communication skills.
• Ability to follow recipes, instructions, and food safety standards accurately.
• Flexible availability including evenings, weekends, and holidays.
• Previous sushi chef experience preferred but training provided.

Responsibilities

• Prepare sushi and related menu items according to recipes and standards.
• Follow allergy precaution procedures and prevent cross-contamination.
• Ensure ingredients are fresh, labeled, rotated, and handled safely.
• Lift and carry kitchen equipment up to 50 pounds when needed.
• Maintain cleanliness and sanitation in sushi bar and prep areas.
• Follow food safety guidelines and proper handwashing and temperature control.
• Collaborate with kitchen and front-of-house teams to ensure timely service.
• Assist with daily prep lists, inventory, and stocking of sushi ingredients.
• Provide friendly, professional guest interaction when in guest-facing areas.

Skills

Communication

Knife skills

Follow recipes

Food safety

Job description

Flagship Restaurant Group is seeking a Sushi Chef to join our team in Birmingham. The role involves preparing sushi and related items, following recipes and presentation standards, and maintaining strict allergen precautions.

Applicants should be able to work in a fast-paced environment, maintain cleanliness and sanitation, and collaborate with kitchen and front-of-house staff to deliver high-quality service. Training is provided for strong knife skills and culinary fundamentals.