We are seeking a Sushi Kitchen Head for a new sushi restaurant opening in Almendralejo, Badajoz. We are looking for someone with the necessary experience to lead the kitchen of this project, ensuring its smooth operation. Someone who wants to take control of a kitchen from its opening, perfect it according to their vision, grow alongside it, and leave their distinctive mark. Minimum experience of at least 3 years Menu design focused on Japanese cuisine, intended to be divided approximately 70% sushi and 30% signature appetizers. The ideal candidate must have extensive experience in sushi preparation, technical mastery of ingredients, and the ability to lead teams in demanding environments. This role is key to ensuring operational excellence, product quality, and flawless execution during every service, always aligned with company standards. Responsibilities: Supervise and execute daily sushi production: nigiri, maki, sashimi, temaki, and Japanese specialties. Manage the receiving, handling, cleaning, and storage of fish and other specific raw materials. Prepare sushi rice meeting technical standards for cooking, seasoning, and texture. Control the quality, presentation, and consistency of each dish, maintaining the group's high standards. Lead and organize the kitchen team, assigning duties, supervising work, and ensuring a professional and efficient environment. Design new culinary proposals, including off-menu items, events, and special menus. Ensure compliance with hygiene, safety, and HACCP protocols throughout all work stages. Manage recipes, waste control, orders, and stock of specific Japanese kitchen products. Collaborate in the team's technical training, reinforcing knowledge on ingredients, cutting techniques, and sushi assembly. Requirements: Minimum 3 years of experience as head chef or station chef in restaurants specialized in sushi or Japanese cuisine. Technical expertise in fish cutting, rice cooking, and plating/presentation of Japanese dishes. Leadership, organizational, and operational management skills. High standards regarding cleanliness, attention to detail, and food safety. Experience with recipe costing, cost management, and ordering. Knowledge of health regulations and HACCP system. Availability to work required shifts according to business needs after evaluation, with two consecutive days off per week. And most importantly; enthusiasm for leading the creation of a new business and project—something unique and small but with great potential—to bring it to the next level, where we are recognized for quality and authenticity. The goal is to be different and perfectionists; success will be the consequence. Salary negotiable, within the range of €23,000-€28,000 gross annually, plus bonuses and incentives to be agreed. Job type: Full-time, Permanent contract Salary: €23,000.00-€28,000.00 per year Job location: On-site