sushi chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Ranks of chefs Sushi chef Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Experience and specialization Cuisine specialties Japanese cuisine Korean Food specialties Fish and seafood Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Supports newcomers and/or refugees with foreign credential recognition Offers mentorship programs that pair newcomers and/or refugees with experienced employees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Does not require Canadian work experience

The sushi chef is responsible for preparing high-quality Japanese and Korean cuisine, managing food costs, and creating new recipes. They also supervise kitchen staff and coordinate specialty food services for banquets and events.

Candidates must have a high school graduation certificate and between 3 to 5 years of relevant experience. Proficiency in English and specialization in fish, seafood, and Japanese/Korean cuisines are required.

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Japanese Cuisine
• Korean Food
• Fish and Seafood Preparation
• Menu Planning
• Inventory Management
• Food Cost Analysis
• Staff Training
• Recipe Creation
• Kitchen Supervision
• Banqueting
• Food Safety
• Garnishing

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Minimum education

High school

Minimum experience

2+ years

Apply by

Sep 11, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level