Job Title: Head Sushi Chef
Location: Akiro Chicago – River North, IL
Reports to: Ownership & General Director
Employment Type: Full-Time | Salaried | Leadership
Akiro Chicago is the U.S. flagship of a globally celebrated Nikkei concept, with two acclaimed locations in Spain (Madrid and Barcelona) recognized as the finest Nikkei restaurants in the country. Known for its precise technique, bold flavor combinations, and elevated guest experience, Akiro blends Japanese culinary tradition with vibrant Peruvian influences to deliver a one-of-a-kind sushi experience. Our commitment to excellence, consistency, and hospitality defines everything we do.
Position SummaryThe Head Sushi Chef is the senior-most culinary leader on-site, second in command only to ownership. This individual plays a critical role in overseeing all kitchen operations and ensuring the execution of Akiro's culinary standards at the highest level. They are permanently present in the restaurant to supervise service, lead the kitchen team, manage inventory and budgeting, and resolve issues in real time. The role demands deep culinary knowledge, exceptional leadership, and full operational ownership of the sushi program.
Key Responsibilities 🧑🍳 Culinary Operations & Quality ControlOversee all sushi preparation and production ensuring flavor consistency, presentation, and portioning.
Ensure proper fish butchery, rice handling, and sauce preparation in line with Akiro’s culinary standards.
Monitor all kitchen processes for timing, cleanliness, and workflow.
Develop and manage departmental budgets including food cost, waste reduction, and labor tracking.
Supervise daily inventory, prep lists, product rotation, and monthly inventory records.
Approve and place all food and beverage orders; maintain vendor relationships.
Review and follow up on purchasing reports, prep logs, and quality control documentation.
Create and supervise weekly kitchen team schedules to ensure proper coverage and efficiency.
Lead daily line-ups, prep meetings, and service breakdowns with clear communication and accountability.
Enforce uniform standards and professional appearance across the BOH team.
Identify and correct operational errors or service flow breakdowns during active service.
Serve as the point person for resolving real-time kitchen issues during peak hours.
Communicate daily with the Room Manager and FOH leadership to ensure coordination across departments.
Maintain close collaboration with ownership regarding restaurant performance, kitchen staffing, and guest feedback.
Provide regular updates on team development, inventory status, and budget performance.
Minimum 5 years of senior kitchen experience, with at least 2 years as Head Sushi Chef in an upscale or high-volume concept.
Mastery of sushi-making, knife skills, and fish butchery.
Strong leadership skills with proven success managing and developing kitchen teams.
Experience managing budgets, inventory systems, and vendor relations.
Deep understanding of Japanese and Nikkei culinary techniques and flavor profiles.
Excellent communication, time management, and crisis-resolution skills.
Able to work nights, weekends, holidays, and be physically present during service hours.
Competitive salary and performance-based bonuses
Professional, respectful, and creatively driven work culture
Growth opportunities within an internationally recognized restaurant brand
Staff meals and continued culinary development support
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