Job Description | Sushi Cook | $27 per hour 

WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo’s Golden Gai district and rooted in the philosophy of omotenashi.

At WAKUDA, culinary execution is driven by precision, discipline, artistry, and hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards.

Position Summary

The Sushi Cook is responsible for supporting the execution of WAKUDA’s sushi and Japanese culinary program through disciplined preparation, product handling, and station execution. This role requires strong foundational knowledge of sushi, knife skills, attention to detail, and the ability to operate efficiently in a luxury, high-performance kitchen environment.

The Sushi Cook will work closely with the Head Sushi Chef and culinary leadership team to maintain consistency, food quality, cleanliness, and operational excellence while contributing to an elevated guest experience rooted in precision and hospitality.

Reporting Structure

Reports To: Executive Chef

Key Relationships

• Sushi Team
• Culinary Leadership Team
• Stewarding Team
• Front of House Team

Primary Responsibilities Sushi Preparation & Culinary Execution

• Prepare sushi, sashimi, nigiri, rolls, and related mise en place according to established recipes and presentation standards.
• Execute precise knife cuts and proper fish handling techniques with consistency and care.
• Prepare rice, sauces, garnishes, and supporting ingredients to specification.
• Maintain organization, cleanliness, and readiness of assigned station throughout service.
• Support prep and service needs across additional kitchen stations as directed by culinary leadership.

Product Handling & Quality Control

• Handle seafood and raw ingredients in accordance with strict freshness, storage, and sanitation standards.
• Monitor product quality, rotation, labeling, and proper storage procedures.
• Ensure all dishes meet WAKUDA’s standards for presentation, consistency, and execution.
• Assist with inventory management, stock rotation, and replenishment of products and supplies.

Service Coordination & Communication

• Coordinate with front-of-house teams to ensure smooth order flow and timely execution.
• Accommodate guest allergies, dietary restrictions, and special requests with accuracy and urgency.
• Communicate operational needs, equipment concerns, or product issues to culinary leadership promptly.
• Contribute to a collaborative and respectful team environment during all service periods.

Operational Standards & Compliance

• Adhere to all food safety, HACCP, sanitation, and health department regulations.
• Maintain compliance with company policies, kitchen procedures, and operational standards.
• Complete opening, mid-shift, and closing duties with discipline and attention to detail.
• Assist with training and onboarding of new team members as requested.

Qualifications & Experience Required

• Minimum 2 year of sushi prep or sushi line cook experience.
• Basic understanding of Japanese culinary techniques, knife skills, and fish handling.
• Strong communication skills with the ability to communicate effectively in English.
• Ability to work efficiently in a fast-paced, high-volume kitchen environment.
• Professional appearance, demeanor, and commitment to hospitality.
• Food Handler Certification required upon employment.
• Must be at least 21 years of age.

Preferred

• 3+ years of sushi-cooking experience in a luxury or fine-dining environment.
• Formal culinary training, apprenticeship, or Japanese culinary education preferred.
• Experience working in high-end Japanese or omakase-driven concepts.
• Understanding of traditional Japanese culinary philosophy and service culture.

Personal Attributes

• Exceptional attention to detail
• Strong work ethic and sense of urgency
• Calm and composed under pressure
• Team-oriented mindset with strong communication skills
• Passion for Japanese cuisine, craftsmanship, and continuous learning
• Commitment to precision, cleanliness, and consistency

Work Conditions

The work environment characteristics described here are representative of those encountered while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Regular exposure to heat, steam, refrigeration, and kitchen equipment
• Fast-paced, high-volume luxury dining environment
• High noise levels during active service periods
• Frequent standing, bending, reaching, and repetitive knife work

Physical Requirements

• Ability to stand for extended periods of time
• Ability to lift and carry up to 50 pounds
• Manual dexterity required for knife handling and detailed preparation work
• Availability to work nights, weekends, and holidays

Why Join WAKUDA

As a Sushi Cook at WAKUDA, you will work within one of the most distinctive modern Japanese dining concepts, alongside culinary professionals committed to precision, discipline, and exceptional hospitality. This role offers the opportunity to develop within a luxury, chef-driven environment rooted in Japanese culinary tradition and an elevated guest experience.

Job Description | Sushi Cook | $27 per hour 

WAKUDA is a modern luxury dining concept created by world-renowned two-Michelin-starred Chef Tetsuya Wakuda, in partnership with 50 Eggs Hospitality Group. Blending centuries-old Japanese technique with contemporary creativity, WAKUDA delivers an immersive, refined dining experience inspired by Tokyo’s Golden Gai district and rooted in the philosophy of omotenashi.

At WAKUDA, culinary execution is driven by precision, discipline, artistry, and hospitality. Every dish reflects a deep respect for Japanese culinary tradition while embracing modern luxury dining standards.

Position Summary

The Sushi Cook is responsible for supporting the execution of WAKUDA’s sushi and Japanese culinary program through disciplined preparation, product handling, and station execution. This role requires strong foundational knowledge of sushi, knife skills, attention to detail, and the ability to operate efficiently in a luxury, high-performance kitchen environment.

The Sushi Cook will work closely with the Head Sushi Chef and culinary leadership team to maintain consistency, food quality, cleanliness, and operational excellence while contributing to an elevated guest experience rooted in precision and hospitality.

Reporting Structure

Reports To: Executive Chef

Key Relationships

• Sushi Team
• Culinary Leadership Team
• Stewarding Team
• Front of House Team

Primary Responsibilities Sushi Preparation & Culinary Execution

• Prepare sushi, sashimi, nigiri, rolls, and related mise en place according to established recipes and presentation standards.
• Execute precise knife cuts and proper fish handling techniques with consistency and care.
• Prepare rice, sauces, garnishes, and supporting ingredients to specification.
• Maintain organization, cleanliness, and readiness of assigned station throughout service.
• Support prep and service needs across additional kitchen stations as directed by culinary leadership.

Product Handling & Quality Control

• Handle seafood and raw ingredients in accordance with strict freshness, storage, and sanitation standards.
• Monitor product quality, rotation, labeling, and proper storage procedures.
• Ensure all dishes meet WAKUDA’s standards for presentation, consistency, and execution.
• Assist with inventory management, stock rotation, and replenishment of products and supplies.

Service Coordination & Communication

• Coordinate with front-of-house teams to ensure smooth order flow and timely execution.
• Accommodate guest allergies, dietary restrictions, and special requests with accuracy and urgency.
• Communicate operational needs, equipment concerns, or product issues to culinary leadership promptly.
• Contribute to a collaborative and respectful team environment during all service periods.

Operational Standards & Compliance

• Adhere to all food safety, HACCP, sanitation, and health department regulations.
• Maintain compliance with company policies, kitchen procedures, and operational standards.
• Complete opening, mid-shift, and closing duties with discipline and attention to detail.
• Assist with training and onboarding of new team members as requested.

Qualifications & Experience Required

• Minimum 2 year of sushi prep or sushi line cook experience.
• Basic understanding of Japanese culinary techniques, knife skills, and fish handling.
• Strong communication skills with the ability to communicate effectively in English.
• Ability to work efficiently in a fast-paced, high-volume kitchen environment.
• Professional appearance, demeanor, and commitment to hospitality.
• Food Handler Certification required upon employment.
• Must be at least 21 years of age.

Preferred

• 3+ years of sushi-cooking experience in a luxury or fine-dining environment.
• Formal culinary training, apprenticeship, or Japanese culinary education preferred.
• Experience working in high-end Japanese or omakase-driven concepts.
• Understanding of traditional Japanese culinary philosophy and service culture.

Personal Attributes

• Exceptional attention to detail
• Strong work ethic and sense of urgency
• Calm and composed under pressure
• Team-oriented mindset with strong communication skills
• Passion for Japanese cuisine, craftsmanship, and continuous learning
• Commitment to precision, cleanliness, and consistency

Work Conditions

The work environment characteristics described here are representative of those encountered while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Regular exposure to heat, steam, refrigeration, and kitchen equipment
• Fast-paced, high-volume luxury dining environment
• High noise levels during active service periods
• Frequent standing, bending, reaching, and repetitive knife work

Physical Requirements

• Ability to stand for extended periods of time
• Ability to lift and carry up to 50 pounds
• Manual dexterity required for knife handling and detailed preparation work
• Availability to work nights, weekends, and holidays

Why Join WAKUDA

As a Sushi Cook at WAKUDA, you will work within one of the most distinctive modern Japanese dining concepts, alongside culinary professionals committed to precision, discipline, and exceptional hospitality. This role offers the opportunity to develop within a luxury, chef-driven environment rooted in Japanese culinary tradition and an elevated guest experience.