Sushi Program Lead — Sous Chef

Kuza Scottsdale; Scottsdale (AZ); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Employee discounts

Health insurance

Opportunity for advancement

Training & development

Job summary

KUZA Scottsdale seeks a full-time Sushi Chef to serve as second-in-command in the kitchen, supporting the Executive Chef with daily operations, menu execution, and team leadership. Oversee sushi prep, line setup, and service, ensuring authentic Japanese-American flavors and strict sanitation.

You will develop dishes, manage inventory, and mentor cooks while collaborating with front-of-house for hospitality excellence.

Qualifications

• 2+ years of experience as a Sushi Chef in a high-volume kitchen.
• Experience with Japanese food & culture or Asian-influenced concepts strongly preferred.
• Strong leadership, communication, and time-management skills.
• Excellent knife skills, mastery of fish butchery and sushi rice handling.
• Must have (or obtain) AZ Food Handler and Manager’s Card.
• Ability to stand for long periods and lift up to 50 lbs.

Responsibilities

• Oversee daily sushi prep, robata/sushi line setup, and service execution to ensure food meets KUZA’s flavor, quality, and presentation standards.
• Assist in supervising BOH staff, including coaching, performance feedback, and shift leadership.
• Lead pre-shift meetings, communicate specials, 86s, and service notes.
• Ensure proper staffing levels and support scheduling, hiring, and training of cooks and prep team members.
• Promote a collaborative, respectful, and professional kitchen environment.
• Create, execute and maintain a consistent systems and SOPs for the sushi side of our menu
• Assist Executive Chef with R&D, tastings, specials, and seasonal menu updates.

Skills

Sushi Chef experience

Leadership

Communication

Time management

Knife skills

Stand for long periods

Education

Arizona Food Handler Card

Manager’s Card

Job description

KUZA Scottsdale seeks a full-time Sushi Chef to serve as second-in-command in the kitchen, supporting the Executive Chef with daily operations, menu execution, and team leadership. Oversee sushi prep, line setup, and service, ensuring authentic Japanese-American flavors and strict sanitation.

You will develop dishes, manage inventory, and mentor cooks while collaborating with front-of-house for hospitality excellence.