One Haus Hospitality

Sushi Chef

New Japanese Restaurant Concept | New York City, NY

Salary: $80,000- $100,000 DOE

Must live in New York

Position Overview

An exciting opportunity is available for an experienced Head Sushi Chef to join the opening team of a highly anticipated Japanese restaurant concept in New York City. The restaurant will feature predominantly Japanese cuisine with contemporary fusion influences, showcasing an extensive selection of sushi, sashimi, nigiri, signature rolls, and elevated hot and cold dishes. The concept will combine exceptional food quality with an energetic, high-volume dining atmosphere.

We are seeking a talented, creative, and hands-on sushi professional who is passionate about Japanese cuisine and eager to play an integral role in developing and launching the restaurant's sushi program.

The Head Sushi Chef will collaborate closely with the Executive Chef and ownership to develop the opening menu, establish sourcing relationships, build and train the sushi team, and oversee daily sushi operations. This opportunity also offers exciting potential for rapid growth with additional concepts opening soon.

Key Responsibilities

Culinary Leadership & Menu Development

• Collaborate with the Executive Chef and ownership to conceptualize and develop the restaurant's sushi program.
• Create innovative sushi, sashimi, nigiri, signature rolls, and specialty offerings.
• Participate in menu tastings, recipe development, and seasonal menu updates.
• Maintain exceptional standards of freshness, presentation, consistency, and execution.
• Work closely with suppliers to source premium seafood and specialty Japanese ingredients.
• Contribute to the development and eventual leadership of a future omakase concept.
• Remain actively involved in daily preparation and service, working alongside the culinary team.

Restaurant Opening & Operations

• Assist with the setup and organization of the sushi kitchen and back-of-house operations.
• Establish operational procedures, preparation standards, and efficient kitchen workflows.
• Oversee daily sushi production, service execution, and quality control.
• Manage purchasing, ordering, inventory, and product utilization.
• Develop menu costing and pricing strategies to achieve financial targets.
• Monitor food costs, labor expenses, and operational budgets.
• Maintain accurate cost reporting and financial projections.
• Ensure compliance with New York City Department of Health requirements and applicable labor regulations.
• Maintain exceptional sanitation, cleanliness, organization, and food safety standards.
• Operate effectively in a fast-paced, high-volume kitchen with limited workspace.

Team Leadership & Development

• Recruit, hire, train, and develop the sushi culinary team.
• Establish clear performance expectations and consistent preparation standards.
• Manage employee scheduling, training, and daily supervision.
• Foster a collaborative, respectful, and supportive kitchen environment.
• Lead by example through active participation in preparation and service.
• Work closely with front-of-house leadership to provide menu education and product knowledge.
• Collaborate with ownership, management, and public relations teams on tastings, events, and promotional opportunities.

Qualifications & Experience

• Minimum 3 years of relevant professional experience, with extensive hands-on sushi preparation and leadership experience.
• Previous experience in a Head Sushi Chef or experienced Sushi Sous Chef position preferred.
• New York City restaurant experience required, ideally within a high-volume, upscale dining environment.
• Strong technical expertise in sushi, sashimi, nigiri, seafood handling, and traditional Japanese culinary techniques.
• Demonstrated creativity and ability to contribute to innovative menu development.
• Experience opening a new restaurant or developing a sushi program is highly desirable.
• Strong knowledge of food costing, inventory management, purchasing, and kitchen budgeting.
• Experience recruiting, training, scheduling, and managing culinary teams.
• Familiarity with restaurant management applications and modern operational technology.
• Must possess a valid New York City Food Protection Certificate / applicable NYC Department of Health food safety credential.
• Ability to work efficiently in a busy kitchen while maintaining exceptional quality and organization.
• Must be able to speak, read, and write English proficiently.
• Spanish language skills are a plus.

Ideal Candidate

The ideal candidate is a passionate and skilled sushi professional who combines technical excellence with creativity, humility, and strong leadership.

Compensation & Benefits

Base Salary: $85,000–$100,000 annually, depending on experience

Benefits Include:

• Health Insurance
• Paid Time Off
• Potential Performance-Based Bonuses
• Opportunities for Professional Growth and Advancement

Equal Employment Opportunity

We are committed to fostering an inclusive, respectful, and supportive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability, or any other legally protected status. #AA