Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.25 - $26.75
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
WAKUDA is a prestigious luxury dining concept created by the world-renowned two Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. This modern culinary establishment brings together centuries-old Japanese techniques with contemporary creativity to offer an immersive and refined dining experience. Drawing inspiration from Tokyo's Golden Gai district and rooted deeply in the philosophy of omotenashi, WAKUDA focuses on delivering exceptional hospitality and an elevated culinary journey. The restaurant is committed to excellence in every aspect, from sourcing premium ingredients to meticulous food preparation and personalized guest interactions.
The Omakase Sushi Chef position at WAKUDA represents a uniqu... Show More
The Omakase Sushi Chef position at WAKUDA represents a uniqu... Show More
Job Requirements
- Ability to stand for extended periods
- Repetitive knife work with precision
- Ability to lift up to 40-50 lbs
- Nights, weekends, and holiday availability
- Exceptional attention to detail
- Calm, disciplined, and focused under pressure
- Deep respect for Japanese culinary craft
- Commitment to continuous improvement
Job Qualifications
- 5+ years of professional sushi experience with omakase service
- Expert knife skills and fish butchery
- Advanced rice preparation and seasoning control
- Luxury or high-end Japanese dining experience
- Strong guest-facing communication skills
- Food Handler certification required
- Michelin rated or internationally recognized Japanese restaurant experience preferred
- Edomae-style curing and aging techniques preferred
Job Duties
- Execute daily omakase menus with consistency and elegance
- Prepare nigiri, sashimi, and composed courses to Michelin-aligned standards
- Maintain precise rice temperature, seasoning balance, and texture
- Control pacing and progression of the omakase experience
- Break down whole fish with respect for yield and integrity
- Properly age, cure, store, and label seafood
- Maintain strict freshness, rotation, and storage standards
- Collaborate on seasonal and premium seafood sourcing
- Engage guests confidently and professionally at the sushi counter
- Communicate menu progression, ingredients, and technique
- Deliver a refined, personalized experience rooted in omotenashi
- Maintain immaculate counter and prep areas
- Uphold HACCP, food safety, and sanitation protocols
- Ensure mise en place readiness and station organization
- Collaborate seamlessly with sushi team, BOH, and FOH
- Respect hierarchy, technique, and Japanese culinary tradition
- Serve as a role model for discipline and professionalism
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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