Sushi Program Lead — Growth, Ownership & Training

Kaiyō; San Francisco (CA); Presencial; USD 75 000 - 80 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Competitive salary

Tips & bonuses

Health Insurance

Dental & vision

401K

Growth opportunities

Brand culture

Resumo da oferta

Kaiyo in San Francisco is seeking a Sous Chef for the Sushi Department to lead the back-of-house sushi program. You will work closely with the Executive Sushi Chef and Executive Chef to ensure consistent quality and uphold Kaiyo’s standards.

The role requires hands-on leadership in a high-volume setting, mastery of traditional and contemporary sushi techniques, and a focus on guest satisfaction, staff development, and food safety.

Qualificações

• Minimum 2–3 years as sushi chef or sous chef in a high-volume upscale restaurant.
• Extensive knowledge of sushi prep, seafood handling, and Japanese culinary traditions.
• Proven leadership in a professional kitchen.
• Strong communication and time-management skills.
• ServSafe or California Food Handler Certification (or ability to obtain).
• Ability to lift 50 lb occasionally and 35 lb regularly; stand long hours.

Responsabilidades

• Oversee sushi preparation with precision, consistency, and HACCP adherence.
• Lead the sushi station and assist BOH operations; manage cleanliness and staffing.
• Manage weekly fish orders; conduct inventories and FIFO rotation.
• Train sushi cooks and prep staff; assist in FOH training during pre-shift meetings.
• Maintain brand standards; coordinate with FOH for guest experience.

Conhecimentos

Sushi preparation techniques

Leadership in kitchen

Time management

Communication skills

Staff training

Formação académica

ServSafe/California Food Handler Certification

Descrição da oferta de emprego

Kaiyo in San Francisco is seeking a Sous Chef for the Sushi Department to lead the back-of-house sushi program. You will work closely with the Executive Sushi Chef and Executive Chef to ensure consistent quality and uphold Kaiyo’s standards.

The role requires hands-on leadership in a high-volume setting, mastery of traditional and contemporary sushi techniques, and a focus on guest satisfaction, staff development, and food safety.