Head Sushi Chef

Benefits:

• Health insurance
• Paid time off
• Wellness resources

Shokunin is the Japanese term for “master craftsman,” but here it also serves as our playful nod to the sushi chefs and neighborhood spots that shaped California’s dining culture in the 1990s. Our 26-seat restaurant is a small, casual, and vibrant space — the kind of place where the pace is fast, the food is fresh, and the atmosphere is all about good times.

We honor the Shokunin spirit — dedication, skill, and pride in the craft — while serving it up with a lighter touch. Think bold flavors, fresh fish, a splash of nostalgia, and a whole lot of fun. Shokunin is a place to pull up a chair, laugh with friends, and enjoy sushi the way it was meant to be: lively, approachable, and unforgettable.

The Head Sushi Chef is a dynamic role that bridges culinary operations with the guest experience, ensuring that every guest receives a seamless and memorable dining experience. This position requires both technical skill and a strong presence on forming sushi in a variety of flavor profiles promptly. This position will lead teams to excellence through continuous training and development.

POSITION SUMMARY Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain dining service standards in cadence with the dining experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES • Execute recipes set forth by the Owner / Corporate• Maintain and follow all systems within the kitchen. • Follow detailed recipes and company standards. • Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards.

• Report to each shift on time and prepared to work: o Clean and neat proper uniform 

▪ Sharpened knives o Acceptable hygiene standards o Attend work with a positive and helpful attitude

• Sushi rice production and forming techniques in line with company standards.

 • Soy sauce production methodology, in line with company standards

 • Counter/ guest service (attitude of hospitality)

• Fish storage and quality standards

 • Proficient in generally accepted sushi techniques and company standards

 • General product storage and usage • Maintaining clean and orderly prep and service station

 • Maintain inventory, including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef

• Maintain a professional atmosphere with staff and supervisors inside.
 

Qualifications Preferred: 

• Supervisory experience (required)
• Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment 
• Minimum of 5 years’ experience working in a professional and hospitality driven restaurant.
• Certified in all safety, sanitation and food handling procedures.
• English language, professional communications, math, and computer skills are required.
• Be able to work in a standing position for long periods of time 
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• All employees must maintain a neat, clean and well-groomed appearance professional appearance.
• Ability to problem solve in live time.
• Ability to lead a team with little to no guidance.

Essential functions and responsibilities:
 

• Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
• Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team.
• Lead by example to ensure that the team is continually striving to be better, yourself included. 
• Active engagement with guests; start and end the guest experience through opening and closing statements. 
• Working service daily is required.
• Providing support to all team members and filling in wherever is necessary.
• Monthly review and understanding of P&L and yearly budget objectives. 
• Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
• Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management. 
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. 
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

 Compensation Details

• Compensation:  $72,500 annually
• Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Compensation: $72,500.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.