Lead Sushi Prep/Omakase Chef

Job Summary

The Lead Sushi Prep plays a critical role in supporting both à la carte and omakase service by ensuring exceptional preparation, organization, and ingredient quality. This position oversees sushi prep operations, leads the prep team, and works closely with the sushi and omakase chefs to maintain precision, consistency, and respect for traditional techniques. The ideal candidate has a strong foundation in sushi preparation and an appreciation for high-end, detail-driven omakase dining.

• Lead and supervise sushi prep during daily operations

• Prepare sushi and omakase ingredients including fish, rice, vegetables, sauces, and garnishes to exacting standards

• Perform precise fish breakdown, portioning, and cutting appropriate for omakase service

• Maintain freshness, quality, and visual integrity of all prep items

• Work closely with the chef/owner and management to anticipate daily service needs and seasonal menu changes

• Ensure proper handling, storage, and labeling of sushi-grade fish and seafood

• Monitor inventory levels and communicate ordering and prep needs to kitchen management

• Train and mentor prep staff on knife skills, fish handling, and traditional sushi techniques

• Uphold strict sanitation, food safety, and HACCP standards

• Maintain a clean, organized, and disciplined prep environment

• Assist during service as needed to support smooth sushi and omakase execution

• Ensure prep is completed accurately, efficiently, and on schedule

• 2+ years of sushi prep or sushi kitchen experience required

• Omakase chef experience preferred

• Previous leadership or supervisory experience preferred

• Strong knife skills and understanding of fish anatomy and sourcing

• Knowledge of traditional and modern sushi preparation techniques

• Strong understanding of food safety, sanitation, and proper seafood handling

• Ability to work in a fast-paced, high-standard kitchen environment

• Exceptional attention to detail, consistency, and craftsmanship

• Reliable, punctual, and professional demeanor

• Ability to stand for long periods and lift up to 40 lbs

• Leadership and team development

• Precision and quality control

• Time management and organization

• Communication and collaboration

• Respect for traditional sushi and omakase philosophy

• Schedule: Tuesday to Saturday (subject to change based on necessity)

• Compensation: $25 - $30/hr, based on experience

• Benefits: paid time off, health/dental/vision insurance, dining discounts