Brand Content Strategy and Logistical Production

Execute the logistical delivery of our brand’s promise by preparing and cooking specialty foods, with an expert focus on Japanese cuisine, fish, and seafood.

Strategically plan menus, create new recipes, and ensure all food meets the highest quality standards, whether for regular service or for special guests and functions.

Skillfully prepare dishes for customers with food allergies or intolerances, serving as the hands-on executor of our most precise culinary creations.

Culinary Influence and Campaign Coordination

Act as a key brand ambassador in the kitchen, supervising cooks and other staff to foster a high-performing and creative team.

Coordinate the culinary “campaign”—each service—by instructing all cooks in the precise methods of preparation, cooking, garnishing, and presentation of authentic Japanese cuisine.

Directly influence guest satisfaction and brand reputation by leading the kitchen team in producing visually stunning and delicious sushi.

Kitchen Operations and Equipment Management

Serve as the operational engine of the kitchen, demonstrating new cooking techniques and equipment to elevate the skills of the entire culinary staff.

Take complete ownership of the kitchen’s equipment, arranging for all necessary purchases and repairs to maintain peak operational performance.

Provide frontline leadership by ensuring the kitchen is always equipped with the best tools to keep the culinary campaign moving flawlessly.

Documentation and Quality Assurance

Develop the primary “advertisement” for our brand—flawless, authentic sushi—backed by rigorous quality control and meticulous planning.

Serve as the final quality control for each dish, ensuring every plate meets our exacting standards for taste, authenticity, and presentation.

Function as the central hub of logistical information, requisitioning all necessary food and kitchen supplies to ensure seamless, uninterrupted service.

Preferred Attributes

Secondary (high) school graduation certificate with 2 years to less than 3 years of proven professional experience as a Sushi Chef.

Demonstrated expertise in Japanese cuisine, particularly fish and seafood, with the ability to create new recipes, supervise staff, and manage kitchen equipment and supplies.

Salary is negotiable, ranging from $28.00 to $37.00 per hour.

The employer accepts applications from Canadian citizens, permanent or temporary residents of Canada, and other candidates, with or without a valid Canadian work permit.