Sushi Commis

J-1 Connect Inc.; New York (NY); Hybrid; USD 23,000 - 32,000; Part time

Benefits offered by this job

Michelin-level sushi training

chef mentorship

Japanese seafood exposure

Edomae technique

cultural exchange

staff meals where applicable

Job summary

J-1 Connect Inc. in New York invites motivated culinary graduates to participate in an apprenticeship-style program at a Michelin-starred omakase counter, focusing on Edomae sushi, imported Japanese fish, and precise nigiri execution.

Participants will train in mise en place, seafood handling, rice preparation, sanitation, and chef communication, with opportunities to learn Nikiri, knife precision, timing, and quality control under supervision.

Qualifications

• Recent graduate in culinary arts or related field.
• Training in Japanese cuisine, sushi, seafood, or fine dining preferred.
• Willing to learn Edomae technique and mise en place discipline.
• Coachable, punctual, adaptable, organized, and resilient.

Responsibilities

• Train in mise en place, seafood handling, and rice preparation.
• Assist in station setup and service readiness.
• Learn Nikiri, knife precision, timing, and presentation.
• Maintain sanitation and ingredient storage.
• Communicate effectively with chefs; observe and receive feedback.

Skills

Knife skills

Mise en place

Attention to detail

Professionalism

Punctuality

Adaptability

Communication

Organization

Education

Culinary arts degree

Job description

This culinary training equivalent is suited for candidates seeking exposure to a Michelin-starred Japanese omakase counter focused on Edomae sushi, imported Japanese fish, and traditional nigiri execution. The participant would train in mise en place, seafood handling, rice preparation, ingredient storage, sanitation, station setup, service readiness, and chef communication. Learning opportunities may include fish care, nikiri, knife precision, timing, presentation, quality control, and disciplined counter-service execution.

General requirements

The ideal candidate is a recent culinary, gastronomy, hospitality, or related program graduate with training in culinary arts, Japanese cuisine, sushi, seafood, fine dining, or restaurant operations. Candidates should have knife skills, mise en place discipline, sanitation awareness, attention to detail, humility, professionalism, and interest in Michelin-level omakase. Prior internships, stages, apprenticeships, sushi prep, commis, or fine-dining exposure are preferred. The candidate must be coachable, punctual, adaptable, organized, resilient, and committed to structured training and cultural exchange.

Compensation

Pay rate: $20+ per hour, based on the participant’s experience and qualifications.

Benefits and perks

• Michelin-level sushi training
• chef mentorship
• Japanese seafood exposure
• Edomae technique
• cultural exchange
• staff meals where applicable

Additional information

Training at ICCA requires precision, patience, humility, and deep respect for Japanese sushi discipline. A strong candidate should be serious about seafood handling, rice preparation, knife work, ingredient care, station cleanliness, timing, and quiet professionalism. Because ICCA’s identity is centered on Edomae-style omakase, the participant should understand that small details, repetition, restraint, and respect for tradition are essential.

To succeed in this environment, the participant should bring strong culinary fundamentals, stamina, focus, and the ability to receive direct feedback without losing confidence. ICCA appears best suited for candidates who can work cleanly, observe carefully, communicate respectfully with chefs, and understand that omakase training is built through repetition, discipline, and trust.

For J-1 purposes, this role should be structured as supervised training rather than ordinary staffing. The training should focus on progressive exposure to mise en place, seafood handling, sushi rice preparation, ingredient storage, sanitation, knife precision, station readiness, chef communication, service timing, and quality control. The participant should be ready to observe, practice, improve, and contribute professionally while learning how a Michelin-starred New York sushi restaurant delivers tradition, precision, and consistency.