Sushi Chef

Sakanaya is a fast-growing, modern Japanese dining brand founded in West Lafayette, Indiana. Our concept blends high-quality ingredients, creative sushi, and a warm, energetic dining experience designed for today’s guests.

At Sakanaya, we focus on

Premium sourcing (fresh fish, Wagyu, specialty ingredients)

Creative yet approachable sushi

High execution standards & clean operations

A culture of respect, teamwork, and continuous growth

We provide clear kitchen systems, strong training support, and a stable operation environment with very low turnover. Our sushi program combines both standardized staples and chef-driven creativity, offering room for talent to shine.

If you are passionate about sushi craftsmanship, teamwork, and growing with a brand that is expanding rapidly, Sakanaya is a place where your skills and ideas truly matter.

Head Sushi Chef's Responsibilities :

• Create and manage the sushi menu with various main ingredients and raw fish
• Prepare all types of sushi, including maki, nigiri and sashimi
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis

Requirements :

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements :

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!