Benefits:- Health insurance
- Paid time off
- Wellness resources
- 401(k)
- 401(k) matching
Twenty seats. A retro order sheet and a pencil. Fish flown in weekly from Tokyo's Toyosu Market. That's the whole concept — and you'd be the one running it.
Shokunin is Scratch Restaurants Group's newest sushi concept from Michelin-starred, Austin-based chefs Phillip Frankland Lee and Margarita Kallas-Lee, the team behind Sushi by Scratch Restaurants, Pasta|Bar, and partner to NADC Burger. Named for the Japanese word for master artisan, Shokunin takes its cue from the sushi bars of Ventura Boulevard, the birthplace of American sushi.
We're hiring the next
Head Sushi Chef to lead the program.
This is a lead position for someone who already knows their way around a fish and wants full ownership of the bar. You'll break down weekly Toyosu shipments, set the daily selection, and run service in tight, close-quarters format.
Duties: Handle butchery, prep, and plating for all appetizers, nigiri, sashimi, and hand rolls
Manage sourcing and quality control on weekly Toyosu Market shipments as well as all other vendor relationships
Build, train and lead a small sushi team
Set and rotate the daily fish selection as well as specials
Keep cost and waste in check without cutting corners on quality
Maintain the standards guests expect from a Scratch Restaurants Group concept
The qualifiers
Experienced sushi chef with fine dining training or equivalent time behind the bar
Sharp, reliable knife skills
Some kitchen leadership experience, you've run a team before
A strong management style focused on mentorship and quality
Fast without losing precision
Genuinely into the craft, not just here for a paycheck
Pay and Perks
Pay: $70,000–$85,000
A shot to take the reins of an existing concept and run with it