OverviewThis is an intimate Omakase experience serving up to 12 guests two to three times per evening. This is a culinary position, but not a "Back of House" role, as each team member interacts directly with guests. The ability to lead a team with professionalism and positivity while providing an exceptional guest experience is paramount.
The menu uses a variety of nontraditional techniques in preparing a 17-course experience; however, a lead must have traditional sushi training and experience, especially in breaking down and portioning whole fish and creating and forming nigiri.
Essential Duties and Responsibilities- Curate, prepare, and present a seasonal omakase menu with precision, creativity, and adherence to traditional Japanese techniques
- Provide a warm, engaging, and elevated guest experience by interacting directly with guests, explaining dishes, and anticipating needs throughout service
- Maintain expert-level knowledge of all menu offerings, including ingredient sourcing, preparation methods, and suggested beverage pairings
- Oversee daily kitchen operations including food preparation, presentation standards, and quality control to ensure consistency and excellence
- Manage ordering, sourcing, and handling of premium seafood and ingredients while maintaining strict food safety and sanitation standards
- Lead, train, and develop kitchen team members, fostering a culture of accountability, professionalism, and continuous improvement
- Monitor and control food and labor costs, contributing to financial performance while maintaining quality standards
- Ensure compliance with all health, safety, and sanitation regulations, maintaining a clean and organized workspace
- Collaborate with culinary leadership on menu development, seasonal offerings, and special dining experiences
- Step into a leadership role in the absence of the Executive Chef, ensuring seamless kitchen operations
Qualifications and Skills - Minimum 5 years of experience in sushi or fine dining culinary roles, with omakase experience strongly preferred
- Advanced knife skills and deep knowledge of fish butchery, rice preparation, and traditional Japanese culinary techniques
- Proven ability to lead and develop a team in a fast-paced, high-expectation environment
- Strong understanding of food cost control, inventory management, and kitchen operations
- Excellent communication and interpersonal skills, with the ability to engage guests in an intimate dining setting
- Knowledge of food safety regulations and sanitation standards
- Flexible schedule, including evenings, weekends, and holidays
CompensationSalary Range: $90,000.00 - $100,000.00 Annually
Tipped/Service Charge Eligible? No
Discretionary Performance Bonus Eligible? No
BenefitsHEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you!
For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status.
