Sushi Sous Chef - Orion's Roof, Marriott Virginia Beach Oceanfront
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $47,500.00 - $64,100.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
meal discounts
Employee assistance program
Training and Development
Job Description
Our establishment is a vibrant and upscale restaurant recognized for its commitment to culinary excellence and exceptional guest experiences. We specialize in delivering authentic and innovative Japanese cuisine with a particular emphasis on sushi and premium seafood. With a passion for quality, freshness, and presentation, our restaurant strives to blend traditional techniques with contemporary flair, creating a dining atmosphere that is both sophisticated and welcoming. Our team is dedicated to maintaining high standards of food safety, customer satisfaction, and operational efficiency.
We are seeking a skilled Sushi Sous Chef to join our culinary team and support the Executive Chef in overseeing the kitchen's daily operations. This is a pivotal role focused primarily on sushi preparation, management, and quality control while also encompassing wider kitchen responsibilities. The Sushi Sous Chef will lead a focused sushi station and support the team by working on various kitchen lines, including hot, cold, prep, and service-support stations as business demands fluctuate. This role requires a leader who can maintain integrity in sushi product quality, fish handling, rice preparation, mise en place, sanitation, and station organization. Additionally, the Sushi Sous Chef will play a key part in training kitchen associates, promoting a culture of professionalism, accountability, cleanliness, urgency, and pride within the brigade.
In this role, the Sushi Sous Chef is entrusted with ensuring operational excellence during peak dining hours by managing the sushi station and other assigned kitchen areas. Responsibilities include supervising the preparation of sushi, sashimi, rolls, sauces, garnishes, and related seafood dishes, while maintaining strict standards for fish freshness, temperature control, proper handling, storage, and waste reduction. The successful candidate must have experience in opening and closing kitchen stations, conducting thorough cleaning and sanitation practices, and adhering to allergen and food safety protocols.
Beyond station management, the Sushi Sous Chef will collaborate with the Executive Chef on menu development, including seasonal sushi features, promotions, and costing strategies to maximize product utilization and profitability. This leadership role also requires efficient management of departmental inventory, ordering, receiving, portion control, and supply levels to meet budgetary and business volume objectives. The individual will be responsible for ensuring the kitchen team’s tools, equipment, and uniforms are in excellent condition and reporting any maintenance or safety issues promptly.
Effective communication is critical in this position, as the Sushi Sous Chef will oversee shift handoff communications, coordinate staffing plans, and foster a team-oriented environment that values mutual respect and shared accountability. Training responsibilities will include instructing associates on knife skills, sushi handling techniques, recipes, plating, and service execution to achieve consistent quality and presentation standards. The ideal candidate will bring strong organizational, decision-making, and conflict resolution skills, contributing to a workplace culture that emphasizes professionalism and operational discipline.
This role offers a unique opportunity to contribute to a dynamic culinary team and grow within a respected hospitality environment dedicated to culinary artistry and exceptional guest care.
We are seeking a skilled Sushi Sous Chef to join our culinary team and support the Executive Chef in overseeing the kitchen's daily operations. This is a pivotal role focused primarily on sushi preparation, management, and quality control while also encompassing wider kitchen responsibilities. The Sushi Sous Chef will lead a focused sushi station and support the team by working on various kitchen lines, including hot, cold, prep, and service-support stations as business demands fluctuate. This role requires a leader who can maintain integrity in sushi product quality, fish handling, rice preparation, mise en place, sanitation, and station organization. Additionally, the Sushi Sous Chef will play a key part in training kitchen associates, promoting a culture of professionalism, accountability, cleanliness, urgency, and pride within the brigade.
In this role, the Sushi Sous Chef is entrusted with ensuring operational excellence during peak dining hours by managing the sushi station and other assigned kitchen areas. Responsibilities include supervising the preparation of sushi, sashimi, rolls, sauces, garnishes, and related seafood dishes, while maintaining strict standards for fish freshness, temperature control, proper handling, storage, and waste reduction. The successful candidate must have experience in opening and closing kitchen stations, conducting thorough cleaning and sanitation practices, and adhering to allergen and food safety protocols.
Beyond station management, the Sushi Sous Chef will collaborate with the Executive Chef on menu development, including seasonal sushi features, promotions, and costing strategies to maximize product utilization and profitability. This leadership role also requires efficient management of departmental inventory, ordering, receiving, portion control, and supply levels to meet budgetary and business volume objectives. The individual will be responsible for ensuring the kitchen team’s tools, equipment, and uniforms are in excellent condition and reporting any maintenance or safety issues promptly.
Effective communication is critical in this position, as the Sushi Sous Chef will oversee shift handoff communications, coordinate staffing plans, and foster a team-oriented environment that values mutual respect and shared accountability. Training responsibilities will include instructing associates on knife skills, sushi handling techniques, recipes, plating, and service execution to achieve consistent quality and presentation standards. The ideal candidate will bring strong organizational, decision-making, and conflict resolution skills, contributing to a workplace culture that emphasizes professionalism and operational discipline.
This role offers a unique opportunity to contribute to a dynamic culinary team and grow within a respected hospitality environment dedicated to culinary artistry and exceptional guest care.
Job Requirements
- Experience in sushi preparation and kitchen supervision
- Culinary degree preferred
- Knowledge of food safety and sanitation standards
- Ability to manage multiple kitchen stations under pressure
- Strong communication and leadership skills
- Ability to work flexible hours including nights, weekends, and holidays
- Physical stamina to endure long hours in a fast-paced kitchen environment
Job Qualifications
- Culinary degree preferred
- Understanding of restaurant, bar/lounge and private party procedures
- Knowledge of basic sanitation requirements and food handling safety standards
- Effective decision-making skills
- Strong customer and associate relation skills
- Knowledge of overall hotel operations as they relate to the kitchen
- Ability to effectively manage labor productivity
- Good presentation and platform skills and communication skills (verbal, listening, writing)
- Good training/facilitator skills
- Effective conflict management and change management skills
- Knowledge of purchasing, inventory controls, supplies and equipment
- Strong organizational skills
Job Duties
- Oversee sushi and assigned kitchen service during peak dining periods, ensuring quality, speed, presentation, and consistency
- Prepare and supervise sushi, sashimi, rolls, composed seafood items, sauces, garnishes, rice, and related mise en place to established standards
- Maintain disciplined standards for fish quality, freshness, receiving inspection, temperature control, storage, labeling, rotation, thawing, and waste control
- Perform and support duties across hot line, cold side, prep, and related kitchen areas to train Associates and assist during high-demand times
- Supervise daily shift operations for assigned stations and oversee production and preparation of culinary items
- Open and close assigned kitchen areas and ensure completion of station checklists, cleaning duties, prep lists, and shift handoff communication
- Maintain food handling, sanitation, allergen awareness, and safety standards at all times
- Assist the Executive Chef with menu development, sushi features, seasonal items, promotions, costing discipline, and product utilization
- Operate department equipment properly, ensure sushi and kitchen tools are maintained, and report malfunctions or safety concerns promptly
- Assist with ordering, receiving, inventory, portion control, and management of food and supply levels according to budget and business volume
- Support staffing plans and station deployment to ensure guest service, operational needs, and financial objectives are met
- Develop and follow detailed cleaning schedules
- ensure Associates keep work areas clean, sanitary, organized, and inspection-ready
- Ensure Associates have proper supplies, equipment, tools, and uniforms required for successful service
- Assist with food inventories, product counts, and accountability for high-value sushi and seafood inventory
- Communicate areas needing attention to the culinary team and follow up to ensure completion and sustained standards
- Train Associates in knife skills, sushi handling, station setup, recipes, plating, safety procedures, and service execution
- Promote a strong team fabric and disciplined brigade mentality where professionalism, respect, shared accountability, and team-first behavior are expected
- Understand and comply with loss prevention, food safety, and workplace safety policies and procedures
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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