Chef de Cuisine - Sushi

Kalahari Resorts & Conventions is seeking a Chef de Cuisine - Sushi to lead the sushi culinary operations at our renowned Double Cut Steak house. In this role, you will oversee daily sushi kitchen operations, uphold the highest standards of quality, freshness, and presentation, and lead the development of an exceptional sushi program. The ideal candidate is a hands-on culinary leader with strong knowledge of sushi preparation and techniques, excellent organizational skills, and a passion for developing and mentoring culinary team members while delivering an elevated dining experience in a fast-paced, high-volume environment. 

As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll help create a memorable dining atmosphere through delicious food, warm hospitality, and timeless charm.

Salary - $75,000-$85,000/year

• →Lead daily sushi kitchen operations, ensuring efficient execution, consistent quality, and exceptional presentation across all sushi and Japanese-inspired offerings.
• →Oversee the preparation and handling of sushi-grade seafood, maintaining the highest standards for freshness, quality, food safety, and proper storage.
• →Prepare and execute sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes while maintaining consistency and attention to detail.
• →Train, mentor, and develop the sushi culinary team, providing hands-on coaching and establishing clear standards for preparation, technique, presentation, and service.
• →Assist with menu development and seasonal offerings, incorporating quality ingredients, current culinary trends, and creative techniques while aligning with Double Cut Steakhouse's elevated dining experience.
• →Manage inventory and product quality, including ordering, receiving, portioning, and minimizing waste while maintaining appropriate par levels.
• →Partner with the Executive Chef and culinary leadership to maintain kitchen standards, control food costs, and ensure a seamless experience between the sushi program and overall steakhouse operation.
• →Maintain a clean, organized, and safe work environment, ensuring compliance with food safety, sanitation, and company standards. 

• 3+ years of professional sushi experience, with demonstrated expertise in sushi preparation, presentation, and Japanese culinary techniques.
• Previous leadership or supervisory experience in a high-volume restaurant, sushi program, or upscale dining environment.
• Strong knowledge of sushi-grade seafood, including proper selection, handling, storage, portioning, and preparation.
• Proficiency in sushi fundamentals, including nigiri, sashimi, maki, specialty rolls, knife skills, rice preparation, and proper fish fabrication.
• Strong understanding of food safety and sanitation standards, particularly those related to raw seafood and temperature control.
• Ability to lead, train, and develop a culinary team, while maintaining high standards for consistency, quality, and presentation.
• Strong organizational and communication skills, with the ability to effectively manage multiple priorities in a fast-paced, high-volume environment.
• Passion for culinary excellence and creativity, with an eye for detail and presentation appropriate for an elevated steakhouse dining experience.
• Ability to work a flexible schedule, including evenings, weekends, and holidays.