About this position
About Yoshida OmakaseYoshida Omakase is an intimate, luxury Japanese dining destination in Boston's Back Bay, offering an 18 course omakase experience centered on exceptional ingredients, traditional Japanese craftsmanship, and attentive hospitality.
We are seeking an experienced Sushi Chef to join our culinary team under the leadership of Executive Chef Tony Cao. The ideal candidate possesses advanced fish butchery skills, a strong foundation in traditional Japanese sushi techniques, and the discipline required to execute consistently at the highest level.
This is a hands on culinary position within an established omakase program. The successful candidate must be technically independent while remaining receptive to Chef Tony's direction, standards, and culinary philosophy.
Key Responsibilities
- Work directly under Executive Chef Tony Cao, executing the established omakase menu according to his specifications and standards.
- Independently break down, clean, fillet, and portion a wide variety of whole fish and premium seafood.
- Prepare exceptional nigiri, sashimi, and traditional Japanese preparations with consistent precision.
- Demonstrate proficiency in Edomae techniques, including curing, aging, marinating, and seafood preservation.
- Maintain exacting standards in knife work, sushi rice preparation, seasoning, temperature, and presentation.
- Execute courses efficiently while respecting the timing and progression of the 18 course omakase experience.
- Communicate professionally with guests at the sushi counter, explaining ingredients and preparations when appropriate.
- Collaborate with Chef Tony and the culinary team to maintain consistency throughout service.
- Inspect incoming seafood, manage proper storage, and minimize waste through responsible product utilization.
- Maintain exceptional cleanliness, organization, and food safety standards.
Required Qualifications
- Fluency in spoken Chinese (Mandarin preferred) for communication within the culinary team.
- Significant professional sushi experience, preferably in an upscale omakase or Japanese fine dining environment.
- Advanced whole fish butchery proficiency, with the ability to independently process multiple species of fish.
- Exceptional knife skills and strong knowledge of traditional Japanese sushi preparation.
- Understanding of sushi rice preparation, nigiri formation, fish aging, curing, and proper seafood handling.
- Ability to perform in a demanding, highly detailed culinary environment without compromising quality.
- Confidence and professionalism when interacting directly with guests.
- Willingness to follow established culinary direction and incorporate feedback.
- Strong work ethic, reliability, and respect for kitchen hierarchy.
- Availability to work evenings, weekends, and holidays as needed.
Preferred Qualifications
- Experience working at a premium omakase counter.
- Familiarity with imported Japanese seafood and seasonal specialty ingredients.
- Conversational English proficiency for guest interaction.
- Knowledge of traditional Edomae sushi techniques and Japanese culinary terminology.
The Opportunity
This position offers the opportunity to work alongside Executive Chef Tony Cao in an intimate omakase environment, handling exceptional seafood and refining technical skills within a disciplined culinary program.
We are looking for a chef who takes pride in craftsmanship, respects established standards, and understands that consistency and attention to detail are essential to the guest experience. More detail about Yoshida Omakase, please visit https://culinaryagents.com/entities/1040354-Yoshida-Omakase
Location and commute
Boston, MA .
Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.
How to apply
Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3266930809.