Job Description
We are looking for a full-time Sushi Chefs to join our vibrant and growing team at Nupo. We are looking for highly motivated and disciplined individuals with ambition to be a part of one of the best restaurants in the country. You will also be working with amazing chefs from around the world during our Chef Exchange Series of programs.
Highlights of the position include, benefits, bonus’s and tips.
REQUIREMENTS:
APPLICANTS MUST POSSESS:
Must be ambitious
Minimum 3 years of kitchen experience in a Japanese restaurant or other fine dining or Michelin starred kitchen.
Must own their own knives
Must be able to work till 12 am
Must have certificate or strong understanding of cleanliness and food storage
Must be able to slice and prepare nigiri and know the names of all white and silver fish.
Must be able to filet and prepare various species of fish and shellfish
Must be able to form nigiri, make and other types of traditional Japanese sushi.
Must have a good working Knowledge of traditional Japanese dishes, techniques and flavour profiles including but not limited to dashi, Kimizu, and shari.
Must have a good working knowledge of Japanese culinary vocabulary
Must posess an Intense focus on excellence Ability to work a flexible schedule, including days, late nights, weekends, and public holidays
Completion of a culinary program is considered an asset but experience can mitigate this requirement.
RESPONSIBILITIES:
Setting up and stocking stations with all necessary supplies
Overseeing the cleanliness and hygiene of stations
Managing food preparation activities (e.g. butchering meat, preparing sauces, etc.)
Handling and preparing a wide range of raw fish, poultry, and other ingredients
Ensuring proper equipment operations/maintenance
Taking instructions from Executive Chefs and the Head Chef
Ensuring that food is consistently prepared in accordance with quality standards
Participating in meetings as required
Managing customer relations as required
Training and managing other kitchen personnel as required
Working with the Head Chef to determine menu items
Performing other duties as assigned and consistent with the position
Job Types: Full-time, Permanent
Pay: $60,000.00-$75,000.00 per year
Additional pay:
Bonus pay
Tips
Benefits:
Discounted or free food
Flexible schedule
On-site parking
Schedule:
Day shift
Monday to Friday
Night shift
Weekends as needed
Application question(s):
Do you own your own knives?
Have you done any whole fish butchery?
Have you ever worked with Geoduck, Hairtail, Hiramasa, Shima Aji, Kohada, Uni, or other more exotic or rare cuts outside of salmon and tuna?
Are you familiar with Omakase Sushi Experiences? If so please explain.
Do you have a working understanding of traditional Japanese sushi terminology?
Work Location: In person
Highlights of the position include, benefits, bonus’s and tips.
REQUIREMENTS:
APPLICANTS MUST POSSESS:
Must be ambitious
Minimum 3 years of kitchen experience in a Japanese restaurant or other fine dining or Michelin starred kitchen.
Must own their own knives
Must be able to work till 12 am
Must have certificate or strong understanding of cleanliness and food storage
Must be able to slice and prepare nigiri and know the names of all white and silver fish.
Must be able to filet and prepare various species of fish and shellfish
Must be able to form nigiri, make and other types of traditional Japanese sushi.
Must have a good working Knowledge of traditional Japanese dishes, techniques and flavour profiles including but not limited to dashi, Kimizu, and shari.
Must have a good working knowledge of Japanese culinary vocabulary
Must posess an Intense focus on excellence Ability to work a flexible schedule, including days, late nights, weekends, and public holidays
Completion of a culinary program is considered an asset but experience can mitigate this requirement.
RESPONSIBILITIES:
Setting up and stocking stations with all necessary supplies
Overseeing the cleanliness and hygiene of stations
Managing food preparation activities (e.g. butchering meat, preparing sauces, etc.)
Handling and preparing a wide range of raw fish, poultry, and other ingredients
Ensuring proper equipment operations/maintenance
Taking instructions from Executive Chefs and the Head Chef
Ensuring that food is consistently prepared in accordance with quality standards
Participating in meetings as required
Managing customer relations as required
Training and managing other kitchen personnel as required
Working with the Head Chef to determine menu items
Performing other duties as assigned and consistent with the position
Job Types: Full-time, Permanent
Pay: $60,000.00-$75,000.00 per year
Additional pay:
Bonus pay
Tips
Benefits:
Discounted or free food
Flexible schedule
On-site parking
Schedule:
Day shift
Monday to Friday
Night shift
Weekends as needed
Application question(s):
Do you own your own knives?
Have you done any whole fish butchery?
Have you ever worked with Geoduck, Hairtail, Hiramasa, Shima Aji, Kohada, Uni, or other more exotic or rare cuts outside of salmon and tuna?
Are you familiar with Omakase Sushi Experiences? If so please explain.
Do you have a working understanding of traditional Japanese sushi terminology?
Work Location: In person
💡 Quick Summary
Seeking a career-building opportunity? The Sushi Chef position is now open for candidates interested in the Operations Executive Jobs sector. This role in Calgary offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Operations Executive Jobs is a plus.