Sushi Chef

Description

We are seeking sushi kitchen staff—including head chef, station chef, and kitchen assistants—for a new sushi restaurant opening in Almendralejo, Badajoz. Both full-time and part-time staff are welcome. In the first case, we seek an experienced professional capable of leading this project’s kitchen, ensuring its smooth operation. The ideal candidate will take charge from day one—shaping, refining, and personalizing the kitchen while growing alongside it and imprinting their distinctive signature. Minimum 3 years of experience required The menu will focus on Japanese cuisine, with approximately 70% sushi and 30% author-style appetizers. The ideal candidate must possess extensive hands-on sushi preparation experience, technical mastery of ingredients, and proven leadership ability in demanding environments. This role is pivotal to guaranteeing operational excellence, product quality, and flawless execution at every service—fully aligned with company standards. **Responsibilities:** **Supervise and execute daily sushi production:** nigiri, maki, sashimi, temaki, and other Japanese specialties. Manage receipt, handling, cleaning, and storage of fish and other specialized raw materials. Prepare sushi rice according to technical standards for cooking, seasoning, and texture. Ensure quality, presentation, and consistency of each dish, maintaining the group’s high standards. Lead and organize the kitchen team—assigning tasks, supervising work, and fostering a professional, efficient environment. Design new gastronomic proposals, including off-menu items, special events, and themed menus. Ensure compliance with hygiene, safety, and HACCP protocols across all operational stages. Manage recipe costing, waste control, ordering, and inventory of Japanese kitchen-specific products. Collaborate in technical training of the team—reinforcing knowledge of ingredients, fish-cutting techniques, and sushi assembly. Teaching and knowledge transfer to subordinates is essential, creating an environment where all kitchen staff acquire sufficient expertise to assist or substitute as needed. **Requirements:** Minimum 3 years’ experience as head chef or station chef in sushi or Japanese restaurants. Technical mastery of fish cutting, rice cooking, and Japanese dish assembly and presentation. Leadership, organizational, and operational management skills. High standards for cleanliness, attention to detail, and food safety. Experience in recipe costing, cost management, and ordering. Knowledge of food safety regulations and the HACCP system. Availability for shifts as required by the company after evaluation—with two consecutive days off per week. And most importantly: enthusiasm to lead the creation of a new business and its project—an exclusive, small-scale venture at launch, yet full of potential; driving it to the next level, earning recognition for quality and authenticity. Our goal is to stand out through perfectionism—the result will be success. Salary negotiable within €23,000–€28,000 annual gross range, plus bonuses and incentives to be agreed upon—resulting in a net monthly range of €2,000–€2,500. **Position Type:** Full-time, Permanent contract **Work Location:** On-site employment In the second case, we seek someone with sufficient experience to complement the kitchen team and support smooth operations. The ideal candidate has foundational knowledge of Japanese gastronomy and sushi, and is eager to learn from the head chef from day one—refining skills, growing in parallel, and adding their own distinctive touch. Minimum 1 year of experience required The ideal candidate must have hands-on sushi preparation experience. This role is critical to ensuring operational excellence, product quality, and flawless execution at every service—fully aligned with company standards. **Responsibilities:** **Execute daily sushi production:** nigiri, maki, sashimi, temaki, and other Japanese specialties. Manage receipt, handling, cleaning, and storage of fish and other specialized raw materials. Prepare sushi rice according to technical standards for cooking, seasoning, and texture. Ensure quality, presentation, and consistency of each dish, maintaining the group’s high standards. Ensure compliance with hygiene, safety, and HACCP protocols across all operational stages. Collaborate in technical training of the team—reinforcing knowledge of ingredients, fish-cutting techniques, and sushi assembly. Teaching and knowledge transfer to subordinates is essential, creating an environment where all kitchen staff acquire sufficient expertise to assist or substitute as needed. **Requirements:** Minimum 1 year of experience as station chef or cook in sushi or Japanese restaurants. Technical mastery of fish cutting, rice cooking, and Japanese dish assembly and presentation. High standards for cleanliness, attention to detail, and food safety. Knowledge of food safety regulations and the HACCP system. Availability to work Thursday through Monday, including weekends. Flexibility to work primarily split shifts, with occasional consecutive shifts as exceptions. And most importantly: enthusiasm to lead the creation of a new business and its project—an exclusive, small-scale venture at launch, yet full of potential; driving it to the next level, earning recognition for quality and authenticity. Our goal is to stand out through perfectionism—the result will be success. Salary negotiable within €21,000–€25,000 annual gross range, plus bonuses and incentives to be agreed upon—resulting in a net monthly range of €1,700–€2,100. In the third case, we seek someone eager to learn by performing more basic tasks—starting with rice and fish preparation, cleaning, and hot dishes—under supervision of senior staff, with the aim of progressing to become a qualified cook in the future. Salary conditions negotiable **Position Type:** Full-time, Part-time, Permanent contract **Work Location:** On-site employment