Job Description
Job DescriptionDescription:
Position Overview:
As a Sushi Chef de Partie at Palm House, you will be an integral part of delivering the precision, elegance, and quality that define the Palm House style. You will be responsible for the preparation and presentation of sushi and sashimi with exacting standards, maintaining consistency in technique, flavor, and visual artistry. Working in a fast-paced, high-pressure environment, you will also assist in supervising junior team members and ensuring that all aspects of food safety, cleanliness, and kitchen discipline are upheld.
This is a full-time position that requires full schedule availability, including weekends, holidays, and split shifts, as dictated by business levels and service demands.
Requirements:
Key Responsibilities:
Sushi & Sashimi Preparation
- Expertly prepare sushi, sashimi, nigiri, maki, and signature Nobu rolls with precision and adherence to presentation standards.
- Maintain consistent portion sizes and cutting techniques according to Nobu specifications.
- Ensure freshness, quality, and proper handling of raw fish and other high-value ingredients.
- Continuously monitor mise en place levels, keeping sushi bar stocked and prepped for service.
Food Quality, Cleanliness & Compliance
- Strictly adhere to food safety guidelines and sanitation standards (including HAACP practices for raw fish handling).
- Maintain a clean, organized, and sanitary workstation at all times.
- Ensure safe and proper storage of ingredients, labeling, and rotation according to FIFO practices.
- Assist in daily deep cleaning and weekly sanitation protocols for sushi prep areas, knives, cutting boards, and refrigeration.
Team Collaboration & Leadership
- Work closely with the Head Sushi Chef and Sous Chefs to ensure smooth sushi bar operations during service.
- Mentor and guide junior sushi cooks or commis chefs, supporting training and development as needed.
- Communicate effectively with front-of-house staff to ensure guest satisfaction and coordination for special requests or allergies.
- Contribute to daily prep lists, inventory control, and order planning.
Menu Execution & Innovation
- Execute Nobu's core sushi offerings with precision and consistency.
- Contribute to seasonal specials and omakase experiences as directed by the Head Sushi Chef.
- Stay up to date with culinary trends in Japanese cuisine and bring creative suggestions when appropriate.
Qualifications:
- Minimum 2–3 years of experience in high-volume sushi preparation, preferably in a luxury or Michelin-starred Japanese restaurant.
- Proven knife skills with precision in slicing fish, preparing sushi rice, and handling delicate ingredients.
- In-depth knowledge of sushi-making techniques, Japanese ingredients, and seafood handling.
- Strong work ethic and ability to work under pressure in a fast-paced environment.
- Excellent teamwork, time management, and communication skills.
- Culinary education or formal sushi training is a plus.
- Must have legal authorization to work in the United States.
Physical Requirements:
- Ability to stand for extended periods (8–10 hours per shift).
- Ability to lift up to 30 pounds, including boxes of ingredients or equipment.
- Comfortable working in a high-heat, fast-paced kitchen environment with tight prep and service windows.
- Must be able to handle repetitive hand motions and work with fine tools (e.g., knives, tweezers, chopsticks) with dexterity and accuracy.