Head Sushi Chef

Benefits:

• Paid time off
• Wellness resources

Great kitchens need great leaders.  That’s where you come in.


If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here.
Not because you’re perfect, but because you’re committed to excellence and the people behind it.

THE WHY
Sushi by Scratch Restaurants believes great kitchens come from great leadership.
When leaders are supported, their teams thrive — and that impact shows up in every guest’s experience.


We run organized kitchens.
We care about standards.
We communicate clearly.
We show up for our teams, day in and day out.


Our culture is professional, focused, supportive — and fun!


We believe chefs are made through mentorship, guidance, repetition, and refinement.
Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality.


The expectation is simple: be prepared, be respectful, and lead with pride.


THE ROLE: CHEF DE CUISINE
The CDC is the culinary heartbeat of the restaurant — responsible for standards, leadership, execution, communication, and the development of the team.


Leadership & Team Development

• Lead by example with discipline, technique, professionalism, and organization
• Train, mentor, and grow cooks and sous chefs
• Maintain a culture of accountability, teamwork, and hospitality
• Give clear, constructive feedback that builds both skill and confidence
• Reinforce SBS values and daily expectations through action

Culinary Execution & Standards

• Manage and execute all SBS recipes, systems, and service standards
• Oversee sushi rice production, sauces, fish breakdown, storage, and rotation
• Maintain consistency, precision, and flavor integrity
• Ensure every bite reflects the SBS standard of intention and craft

Operations & Systems

• Oversee prep lists, production timelines, and daily station readiness
• Manage order guides, inventory, quality control, and cost awareness
• Ensure food safety, sanitation, and DOH compliance
• Run service with calm control, clarity, and strong communication
• Collaborate with leadership on menu evolution and operational improvements

NON-NEGOTIABLES

• 6–8 years of professional kitchen experience
• 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent)
• Strong knowledge of Japanese cuisine and/or sushi fundamentals
• Proven ability to train, mentor, and lead diverse teams
• High personal and professional standards
• Clean, organized, efficient operating style
• Current ServSafe Manager (or ability to obtain before starting)
• Strong attention to detail, consistency, and systems
• Calm, solutions-focused presence during prep and service
• Comfortable leading a high-paced, detail-intensive omakase environment

THE EXTRAS WE APPRECIATE

• Michelin-level or comparable high-end experience
• Experience running an omakase or sushi-forward program
• Guest-facing comfort or desire to engage guests during service
• Strong hospitality instinct and understanding of guest energy
• Jedi-level time management, communication, and organization
• Natural inclination toward teaching and elevating cooks
• Ability to balance high standards with empathy and clarity
• Curiosity about technique, ingredients, and continuous improvement
• Interest in contributing to creative development as the program evolves

COMPENSATION
$95,000–$115,000 per year, depending on experience and leadership depth.