Sushi - Sous Chef

Fairmont Tokyo open on July 1, 2025 Exceptional facilities with 217 rooms and suites offering stunning views of Tokyo Tower, the Bay, or the skyline, the Fairmont Gold experience, spa, infinity pool, and outdoor terraces. Discover five restaurants and two bars blending authenticity with modern flair. Our legacy continues in venues for timeless gatherings and celebrations.

We are seeking an experienced and detail-oriented Sushi Sous Chef to join our culinary team in Tokyo, Japan. In this leadership position, you will work alongside our Head Chef to oversee all sushi preparation operations, maintain the highest standards of quality and presentation, and mentor kitchen staff. This role requires a professional who combines advanced technical expertise with strong management capabilities and a passion for authentic Japanese cuisine.

Oversee all sushi preparation, plating, and presentation to ensure consistency with restaurant standards and culinary excellence Manage daily kitchen operations, including mise en place preparation, inventory management, and food cost control Train, mentor, and supervise sushi preparation staff, providing constructive feedback and performance guidance Develop and refine sushi menu items, incorporating seasonal ingredients and innovative techniques while respecting traditional Japanese methods Maintain strict food safety, sanitation, and hygiene protocols in compliance with local regulations Collaborate with the Head Chef on menu planning, ingredient sourcing, and supplier relationships Monitor and manage kitchen equipment maintenance and ensure efficient workflow during service Analyze kitchen performance metrics and implement process improvements to enhance efficiency and quality Communicate effectively with front-of-house staff regarding menu specials, ingredient availability, and preparation times Customize training programs for new team members and conduct regular skill assessments Minimum 5 years of professional sushi preparation experience in a high-volume or upscale dining establishment Advanced proficiency in traditional Japanese sushi techniques, knife skills, and ingredient knowledge Proven kitchen management and team leadership experience Strong understanding of Japanese culinary traditions, ingredient sourcing, and seasonal availability Food safety certification and knowledge of health and sanitation regulations Demonstrated ability to manage inventory, food costs, and kitchen budgets Excellent organizational and time management skills with the ability to work efficiently in a fast-paced environment Bilingual proficiency in Japanese and English (required for Tokyo location) Strong interpersonal and communication skills with the ability to mentor and motivate staff Experience with menu development and food costing analysis Preferred: Experience in Michelin-starred restaurants or high-end omakase establishments Preferred: Knowledge of sake pairing and Japanese beverage programs Preferred: Formal culinary training or certification in Japanese cuisine