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.
Key ResponsibilitiesLead 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
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