Executive Sushi Chef – The Village Dallas

1. Culinary Leadership

• Design sushi menus (nigiri, sashimi, rolls, omakase)
• Create seasonal and specialty dishes
• Ensure authenticity and presentation standards
• Innovate while respecting traditional Japanese techniques

2. Ingredient & Quality Control

• Source premium fish and seafood
• Inspect daily fish deliveries for freshness
• Maintain proper storage and food safety standards

3. Team Management

• Train junior sushi chefs and apprentices
• Oversee prep cooks and sushi line
• Set kitchen workflow and standards

4. Business & Operations

• Control food costs and minimize waste
• Manage supplier relationships
• Collaborate with restaurant owners or general managers
• Ensure health and safety compliance

Required Skills:

• Mastery of knife skills (especially yanagiba and deba knives)
• Deep knowledge of fish varieties and seasonality
• Rice preparation expertise (shari technique)
• Precision plating and presentation
• Leadership and communication skills
• Strong time management in high-pressure service