Executive Chef | MILA Omakase

The Omakase Chef leads sushi and omakase production, preparing traditional Japanese sushi rice, processing fish through chopping, slicing, and filleting, and executing omakase service in accordance with food health and safety regulations and restaurant standards. The role owns ingredient quality, recipe and menu design for both sushi and hot line items, and purchasing, inventory, and culinary budget for the program. The Omakase Chef customizes orders for guest preferences and food allergy considerations while maintaining restaurant standards through busy service periods.

Responsibilities

Expertly cut, slice, and fillet different types of fish; Prepare traditional Japanese sushi rice and various sushi dishes according to established guidelines on quality, portion size, presentation, and food safety; Design recipes, plan menus, and select plate presentations for all items across sushi and hot line; Customize orders according to guest preferences and food allergy considerations, coordinating with service staff and the General Manager on special requests; Assist kitchen staff with food prep and creation; Inspect the quality of fruits, vegetables, and fish used in sushi dishes and inform the Executive Chef when quality is substandard; Sterilize all utensils, instruments, and equipment used in sushi preparation before every use; Maintain a clean work environment to prevent food contamination; Make periodic and regular inspections to observe the quality of food prep and service, food appearance, and cleanliness and sanitation of production areas, service areas, and equipment; Oversee product purchasing and manage the culinary budget; Take stock of food and equipment supplies, issue purchase orders, and add new item pricing to inventory sheets; Conduct period-ending inventory and enter results into the inventory sheets; Hold budgeted food cost provided by the Operations team in line by developing and planning menu items and specials that meet budgeted COGS; Manage food waste and proper recycling and composting procedures to comply with company and regulatory standards; Display leadership by providing a positive work environment, counseling team members as appropriate, and demonstrating a dedicated and professional approach to management; Interview, onboard, and train back-of-house candidates with support from the General Manager and Operations Manager; Assist the General Manager with scheduling and managing hourly time and attendance, with a focus on overtime

Requirements

At least 5 years of Japanese and sushi-related experience in an upscale setting; Proficiency in omakase and sushi preparation; Valid manager's food handler license; Sound knowledge of food safety regulations; Excellent time-management skills; Exceptional guest service and interpersonal skills; Composure and consistency under pressure during high-volume service

Nice to have

Associate degree in Culinary Arts or American Culinary Federation (ACF) certification