Sushi Chef | Part-Time | Allegiant Stadium

Job Type: Location Type: On-site

 

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Overview

We are seeking a dedicated and highly skilled Sushi Chef to support the operation of our fine-dining sushi program. This position plays a critical hands-on role in executing traditional and contemporary sushi offerings, ensuring quality control, mentoring junior team members, and maintaining high culinary and sanitary standards. The ideal candidate combines strong technical ability with a refined palate and a deep respect for Japanese culinary traditions. The employee must maintain excellent attendance and be available to work an event driven schedule including nights and weekends per business needs.

This role will pay an hourly rate of $40.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until August 15, 2025.

Responsibilities

• Prepare and present high-end sushi and sashimi with precision and consistency, adhering to house standards and traditional techniques.
• Support the Executive Sushi Chef in the daily operation of the sushi station, including mise en place, production, and service.
• Assist in sourcing and quality-checking seafood, rice, and specialty ingredients to ensure daily freshness and excellence.
• Monitor prep and production schedules to ensure timely execution during service, including omakase and a la carte formats.
• Uphold cleanliness, knife safety, and sanitation procedures in accordance with HACCP and local health codes.
• Guide and train junior sushi chefs and kitchen assistants in best practices, knife skills, and plating aesthetics.
• Collaborate with culinary leadership on menu specials, seasonal updates, and plating innovations.
• Maintain equipment, sharpen knives, and uphold standards of cleanliness and organization within the sushi station.
• Participate in pre-service meetings, culinary briefings, and tastings as required.

Qualifications

• 5+ years of professional sushi experience in upscale or fine-dining establishments, with at least 1-2 years in a leadership or supervisory role
• Mastery of sushi techniques including nigiri, maki, sashimi, and basic Japanese hot/cold kitchen support.
• Solid understanding of fish breakdown, rice preparation, knife handling, and Japanese ingredient usage.
• High attention to detail and commitment to consistency and presentation.
• Ability to lead a small team and maintain composure during high-volume service.
• Familiarity with omakase or chef’s counter service is a plus.
• Knowledge of Japanese culinary terms, seasonal fish, and basic sake pairing preferred.
• ServSafe certification or equivalent food handler’s permit required.