6 free templates for sushi bars, omakase counters, grocery counters, poke shops, and hotels, with the food-handler, raw-fish, and tip-pool guidance the generic templates skip. Download as DOCX.
A sushi chef is one of the harder restaurant roles to hire well, because the job blends a real craft, raw-fish food safety that other kitchen roles never touch, and a tip question most small operators get wrong. The posting that brings in the right person has to name the setting honestly, since a casual sushi bar, an omakase counter, a grocery sushi case, and a poke line are genuinely different jobs, and it has to treat food-handler cards, raw-fish handling, and the tip rule as real parts of the role rather than fine print.
At FirstHR, we build templates for the small restaurants that handle hiring themselves, which is exactly the independent sushi bar, poke shop, or grocery counter hiring a sushi chef directly. The six templates below cover the role by setting: small restaurant, casual sushi bar, omakase and fine dining, grocery counter, fast-casual poke, and hotel or country club. Each carries the food-safety and tip guidance the generic templates leave out. Fill in the brackets and post, and the guide to writing a job description covers the fundamentals.
TL;DR
Six free sushi chef job description templates by setting: Small Restaurant, Casual Sushi Bar, Omakase / Fine Dining, Grocery Counter, Fast-Casual Poke, and Hotel / Country Club. The role is usually hourly and non-exempt, needs a food-handler card, and is governed by FDA raw-fish parasite-destruction rules. A guest-facing chef may be tip-pool eligible. Closest federal pay benchmark is about $60,990 a year. Download as DOCX.
What Does a Sushi Chef Do?
A sushi chef prepares sushi to order and to standard: cutting and portioning fish, building nigiri, maki, sashimi, and rolls, cooking and seasoning sushi rice, and keeping the station clean and safe. The role is hands-on, fast, and safety-critical, because the menu centers on ready-to-eat raw fish that has to be sourced, handled, and stored correctly.
There is no dedicated federal occupation for sushi chefs, so the closest classification is chefs and head cooks, who direct and take part in the preparation of food, with the related cooks occupation covering line-level work. For the employer writing the posting, the useful frame is that the craft stays constant while the setting shifts the scope: high-volume rolls at a casual bar, a refined tasting at an omakase counter, grab-and-go production at a grocery case, and assembly-line bowls at a poke shop. That is why the templates below differ by setting.
Sushi Chef Duties and Responsibilities
Sushi chef duties cluster into four areas: fish and preparation, rice and station, safety and compliance, and service and team. A strong job description picks the specific responsibilities from each area that match your setting, rather than listing every possible task.
Fish and preparation
Cut and portion fish with skill and low waste
Build nigiri, maki, sashimi, and rolls to spec
Source, evaluate, and rotate fish for freshness
Rice and station
Cook and season sushi rice consistently
Keep the station, knives, and tools sanitary
Restock and manage ingredient par levels
Safety and compliance
Follow raw-fish handling procedures
Maintain parasite-destruction and HACCP records
Hold a valid food-handler card and allergen practices
Service and team
Work the bar and interact with guests
Keep pace and communicate during service
Train and support junior sushi cooks
For a junior sushi cook the duties are supervised and production-focused; for a head sushi chef they extend to menu, costing, and leading the team. For a structured way to scope the role to your operation, the guide to defining job responsibilities walks through the process.
Which Template Should You Use?
Pick the template by setting. The craft runs through all six, but each one emphasizes the duties, pace, pay, and compliance that fit a specific kind of sushi role. Use this guide to choose the closest fit, then adjust.
Small Restaurant (No-HR)
Owner-led, hands-on
The signature version for an independent sushi restaurant where the chef works the bar hands-on and reports to the owner. Plain-language, wear-many-hats, with the tip-pool note built in.
Casual Sushi Bar
High-volume service
For a busy casual sushi bar: rolls, nigiri, sashimi, and specials at pace, line and bar work, and composure during high-volume service.
Omakase / Fine Dining
Senior, craft-driven
The premium itamae version: design the tasting progression, source premium fish, and run a guest-facing counter. Senior pay and leadership, classification confirmed by duties.
Grocery / Supermarket
In-store counter
For a retail sushi counter: grab-and-go and made-to-order production, case stocking, labeling and dating, and the documentation a grocery setting requires.
Fast-Casual Poke
Assembly-line counter
For poke and fast-casual sushi: build bowls and rolls to order on a line, prep and restock, and deliver quick, friendly counter service. Training-friendly, entry-level path.
Hotel / Country Club
Banquets and events
For hotel and club food and beverage: a la carte, banquet, and buffet sushi, scaled for events, working alongside the broader kitchen under an executive chef.
Match the Template to the Setting
Independent, owner-led sushi restaurant: Small Restaurant. Busy casual sushi bar: Casual Sushi Bar. Fine-dining tasting counter: Omakase / Fine Dining. In-store grocery sushi case: Grocery Counter. Poke and fast-casual line: Fast-Casual Poke. Hotel or club food and beverage: Hotel / Country Club. When in doubt for an independent restaurant, the Small Restaurant version is the baseline to adapt.
6 Free Sushi Chef Job Description Templates
Download all six as a single Word document or copy individual templates. Each follows the same structure: company and job summary, key responsibilities, qualifications, compensation, and how to apply, with an EEO statement. Fill in the brackets and post.
Download All 6 Job Description Templates
Small restaurant, casual bar, omakase, grocery, poke, and hotel. All in one DOCX.
Template 1: Sushi Chef for a Small Restaurant
The signature version: a hands-on chef who works the bar, reports to the owner, and wears many hats at an independent sushi restaurant. Plain language, with the tip-pool note built in.
Sushi Chef Job Description (Small Restaurant)
SUSHI CHEF JOB DESCRIPTION (SMALL RESTAURANT)
Company: __ ([City, State])
Reports to: [Owner / Head Chef]
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (hourly)
Pay range: $_____ to $_____ per hour [+ tips]
ABOUT US
We are a [____-seat] independent sushi restaurant and our sushi
counter is the heart of the room. You will work the bar hands-on:
cutting fish, building rolls and nigiri, talking to guests, and
keeping the station clean and safe. You report directly to the
owner, and there is no corporate kitchen behind you.
WHAT YOU WILL DO
•Prepare nigiri, maki, sashimi, and rolls to our standards
•Cut and portion fish with skill, speed, and minimal waste
•Cook and season sushi rice consistently
•Work the sushi bar and interact with guests directly
•Keep your station, knives, and tools clean and sanitary
•Follow food-handling, raw-fish, and allergen safety rules
•Help manage fish orders, freshness, and inventory
•Train and support junior sushi cooks as needed
WHAT WE ARE LOOKING FOR
•Sushi experience, from a sushi bar, restaurant, or training
•Solid knife skills and a feel for fish quality
•A valid food-handler card (or the ability to get one)
•Reliable, clean, fast, and good with guests
•Comfortable in a small, hands-on, wear-many-hats kitchen
•Available for [evenings / weekends / specify] shifts
COMPENSATION AND HOW TO APPLY
Pay range: $_____ to $_____ per hour [+ tips]
Note: At the sushi bar, chefs who serve guests directly may be
eligible for the tip pool. Confirm tip handling with a professional.
Benefits: [what you offer: __]
To apply, [send your resume to _].
[Company Name] is an equal opportunity employer.
Template 2: Casual Sushi Bar
For a busy casual sushi bar: rolls, nigiri, sashimi, and specials at pace, line and bar work, and composure during high-volume service.
Sushi Chef Job Description (Casual Sushi Bar)
SUSHI CHEF JOB DESCRIPTION (CASUAL SUSHI BAR)
Company: __
Location: __
Reports to: [Head Sushi Chef / Kitchen Manager]
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (hourly)
Pay range: $_____ to $_____ per hour [+ tips]
JOB SUMMARY
[Restaurant Name] is hiring a Sushi Chef for our casual sushi bar.
You will prepare a high-volume menu of rolls, nigiri, sashimi, and
specials, work the line and the bar, and keep pace during busy
service while holding quality and safety standards.
KEY RESPONSIBILITIES
•Prepare rolls, nigiri, sashimi, and menu specials to spec
•Cut and portion fish accurately and with low waste
•Cook and hold sushi rice to standard
•Keep up with ticket times during high-volume service
•Maintain a clean, sanitary, organized station
•Follow raw-fish handling and allergen procedures
•Restock, rotate, and monitor fish and ingredient freshness
•Support the team and communicate during service
REQUIRED SKILLS AND QUALIFICATIONS
•Sushi or line experience in a fast-paced kitchen
•Good knife skills and consistent roll and nigiri work
•A valid food-handler card (or ability to obtain one)
•Speed, stamina, and composure under pressure
•Available for [evenings, weekends, holidays]
COMPENSATION AND HOW TO APPLY
Pay range: $_____ to $_____ per hour [+ tips]
Benefits: [health, PTO, meals: __]
To apply, send your resume to __.
[Restaurant Name] is an equal opportunity employer.
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The premium version: design the tasting progression, source premium fish, and run a guest-facing counter. Senior pay and leadership, with classification confirmed by duties.
Sushi Chef Job Description (Omakase / Fine Dining)
SUSHI CHEF JOB DESCRIPTION (OMAKASE / FINE DINING)
Company: __
Location: __
Reports to: [Executive Chef / Owner]
Employment type: [ ] Full-time
FLSA status: [Confirm exempt vs non-exempt by duties and salary]
Compensation: $_____ to $_____ per year [+ tips]
JOB SUMMARY
[Restaurant Name] is hiring an experienced Sushi Chef (Itamae) for
our omakase counter. You will craft a refined, multi-course tasting
experience, source and handle premium fish, and deliver an intimate,
guest-facing performance at the bar. This is a senior, craft-driven
role for a chef with deep sushi training.
KEY RESPONSIBILITIES
•Design and execute the omakase tasting progression
•Source, evaluate, and handle premium and seasonal fish
•Cut, age, and prepare fish at the highest standard
•Build and pace each course at the counter for guests
•Lead the sushi program: standards, costing, and menu
•Interact with guests and explain each course
•Train and mentor sushi cooks and junior itamae
•Maintain strict freshness, sanitation, and safety standards
REQUIRED SKILLS AND QUALIFICATIONS
•Extensive sushi experience, ideally including omakase
•Mastery of fish selection, cutting, and rice
•Strong guest presence and counter performance
•Leadership and menu-development ability
•A valid food-handler card and food-safety knowledge
•[Years of experience / training: ________________]
COMPENSATION AND HOW TO APPLY
Compensation: $_____ to $_____ per year [+ tips]
Benefits: [health, PTO, dining: __]
To apply, send your resume to __.
[Restaurant Name] is an equal opportunity employer.
Template 4: Grocery / Supermarket Counter
For a retail sushi counter: grab-and-go and made-to-order production, case stocking, labeling and dating, and the food-safety documentation a grocery setting requires.
Sushi Chef Job Description (Grocery / Supermarket Counter)
SUSHI CHEF JOB DESCRIPTION (GROCERY / SUPERMARKET COUNTER)
Company: __
Location: __
Reports to: [Deli / Prepared-Foods Manager]
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (hourly)
Pay range: $_____ to $_____ per hour
JOB SUMMARY
[Store Name] is hiring a Sushi Chef for our in-store sushi counter.
You will prepare grab-and-go and made-to-order sushi, keep the case
stocked and fresh, label and date product correctly, and maintain
food-safety standards in a retail grocery setting.
KEY RESPONSIBILITIES
•Prepare rolls, nigiri, and packaged sushi for the case
•Keep the case stocked, rotated, and visually fresh
•Label, date, and price product per store procedure
•Follow raw-fish handling and parasite-destruction rules
•Maintain sanitation and HACCP-related documentation
•Manage par levels and reduce waste and shrink
•Keep the station and equipment clean and organized
•Provide friendly service to grocery customers
REQUIRED SKILLS AND QUALIFICATIONS
•Sushi preparation experience, retail or restaurant
•Consistent roll and nigiri skills for volume production
•A valid food-handler card (or ability to obtain one)
•Knowledge of labeling, dating, and food safety
•Reliable and available for [shift / weekend] schedule
COMPENSATION AND HOW TO APPLY
Pay range: $_____ to $_____ per hour
Benefits: [health, PTO, discount: __]
To apply, send your resume to __.
[Store Name] is an equal opportunity employer.
Template 5: Fast-Casual Poke
For poke and fast-casual sushi: build bowls and rolls to order on a line, prep and restock, and deliver quick, friendly counter service. Training-friendly entry path.
Sushi / Poke Cook Job Description (Fast-Casual)
SUSHI / POKE COOK JOB DESCRIPTION (FAST-CASUAL)
Company: __
Location: __
Reports to: [Shift Lead / Store Manager]
Employment type: [ ] Full-time [ ] Part-time
FLSA status: Non-exempt (hourly)
Pay range: $_____ to $_____ per hour [+ tips]
JOB SUMMARY
[Restaurant Name] is hiring a Sushi / Poke Cook for our fast-casual
counter. You will build bowls, rolls, and sushi to order on an
assembly line, keep ingredients prepped and fresh, and deliver fast,
friendly service while holding food-safety standards.
KEY RESPONSIBILITIES
•Build poke bowls, rolls, and sushi to order, fast and clean
•Prep proteins, rice, vegetables, and toppings each shift
•Follow raw-fish handling and food-safety procedures
•Keep the line stocked, fresh, and within par levels
•Maintain a clean, sanitary station and dining area
•Take orders and provide quick, friendly counter service
•Handle cash or POS where assigned
•Restock and rotate ingredients to reduce waste
REQUIRED SKILLS AND QUALIFICATIONS
•Food-service or sushi experience a plus; training provided
•Fast, clean, and reliable on a busy line
•A valid food-handler card (or ability to obtain one)
•Friendly and comfortable with guests
•Available for [shift / weekend] schedule
COMPENSATION AND HOW TO APPLY
Pay range: $_____ to $_____ per hour [+ tips]
Growth: clear path to lead and head sushi roles
To apply, send your resume to __.
[Restaurant Name] is an equal opportunity employer.
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For hotel and club food and beverage: a la carte, banquet, and buffet sushi scaled for events, working alongside the broader kitchen under an executive chef.
Sushi Chef Job Description (Hotel / Country Club)
SUSHI CHEF JOB DESCRIPTION (HOTEL / COUNTRY CLUB)
Company: __
Location: __
Reports to: [Executive Chef / F&B Director]
Employment type: [ ] Full-time [ ] Seasonal
FLSA status: Non-exempt (hourly)
Pay range: $_____ to $_____ per hour [+ tips]
JOB SUMMARY
[Property Name] is hiring a Sushi Chef for our [restaurant / banquet
/ member dining] operation. You will prepare sushi for a la carte
service, events, and buffets, work alongside the broader kitchen
team, and meet the standards of a hotel or club food-and-beverage
program.
KEY RESPONSIBILITIES
•Prepare sushi for dining, banquets, and buffet service
•Cut and portion fish and build rolls, nigiri, and platters
•Scale production for events and member or guest volume
•Coordinate with the executive chef and kitchen team
•Follow raw-fish handling, allergen, and HACCP procedures
•Maintain sanitation and freshness standards
•Set up, break down, and replenish sushi displays
•Support catering and special-event sushi stations
REQUIRED SKILLS AND QUALIFICATIONS
•Sushi experience, ideally in hotel, club, or banquet settings
•Strong roll, nigiri, and platter presentation skills
•Ability to scale production for events
•A valid food-handler card and food-safety knowledge
•Available for [evenings, weekends, events, seasonal] schedule
COMPENSATION AND HOW TO APPLY
Pay range: $_____ to $_____ per hour [+ tips]
Benefits: [health, PTO, meals, uniform: __]
To apply, send your resume to __.
[Property Name] is an equal opportunity employer.
Sushi Chef, Sushi Cook, Itamae, and Head Sushi Chef
The titles in this family overlap, and job listings use them loosely, so getting the level right before you post saves confusion over experience, responsibility, and pay. This table breaks down how the common titles differ.
Title
Level and focus
Sushi cook
Junior or line-level; production and prep, often with training provided
Sushi chef
General term; prepares the full range to standard, may work the bar
Itamae
Trained chef behind the counter; connotes skill and seniority
Head sushi chef
Leads the sushi program, sets standards, and manages the team
Executive / omakase chef
Senior, craft-driven, fine-dining; may approach exempt classification
For a posting, choose the title that matches the level you are hiring and use the matching template. A more senior culinary leadership role may fit the chef templates, and the line roles around the sushi station are covered by the line cook templates.
Food Safety, Raw Fish, and Tips
This is the part the generic templates skip, and it is the part that makes a sushi chef different from any other kitchen hire: a food-handler card, raw-fish parasite-destruction rules, sushi-rice HACCP, and a tip rule that catches small employers out. Get these right and your posting attracts the right candidate and protects your restaurant.
Food-handler cards: the baseline every sushi hire needs
Almost every state or local health jurisdiction requires food workers to hold a valid food-handler card or certificate, usually earned through a short accredited course and renewed on a set cycle. For a sushi chef the card is non-negotiable, since the role handles ready-to-eat raw fish, and a manager-level food-protection certification is often required for whoever supervises the operation. Requirements and renewal periods vary by state, county, and even city, so confirm the rule for your exact location and build the card into your hiring checklist. Collect and date a copy before the first shift and track the renewal, because an expired card on an inspection day is an easy, avoidable citation. This is general information, not legal advice.
Raw-fish parasite destruction: the rule generic templates skip
Under the FDA Food Code, fish served raw or undercooked, which is the core of the sushi menu, must be frozen for parasite destruction unless it is exempt, and the freezing must hit one of the code's time-and-temperature methods, such as -4 degrees Fahrenheit for seven days. The establishment must keep records of that freezing, or a supplier letter certifying it, available for the health inspector, typically for 90 days after sale. Tuna and certain aquacultured fish are exempt. Because health departments apply these rules locally and inspect for the documentation, the chef you hire needs to understand and maintain it. State it in the posting and cover it in training so it is handled from day one. This is general information, not legal advice; confirm the rules with your local health department.
Sushi rice and HACCP: acidified rice often needs a variance
Many operations hold sushi rice at room temperature using vinegar to acidify it rather than keeping it under temperature control, and that practice commonly triggers a HACCP plan or a variance from the local health department. A small restaurant cannot assume the way it has always handled rice is automatically compliant, since the requirement is specific to acidified rice held without temperature control. Whether you need a documented HACCP plan or a variance depends on your method and your jurisdiction. Decide your approach, document it, and train the sushi chef on it, rather than discovering the gap during an inspection. The chef should know the rice procedure and the records that go with it. This is general information, not legal advice; confirm with your local health department.
The itamae tip-pool rule: a real small-employer trap
Back-of-house cooks normally cannot share in a tipped-employee tip pool, but the Department of Labor has taken the position that itamae sushi chefs and teppanyaki chefs who work in front of guests provide customer service similar to counter staff and may participate in a tip pool as tipped employees. This matters for total compensation at a sushi bar or omakase counter and is a genuine trap for a small employer who assumes all kitchen staff are treated the same. The position is fact-specific and turns on actual guest-facing duties, and state tip laws add another layer. Get tip handling right from the offer stage, since fixing it after the fact is expensive. This is general information, not legal advice; confirm tip handling with a qualified professional.
Raw Fish Must Be Frozen for Parasite Destruction
Under the FDA Food Code, fish served raw or undercooked, the core of a sushi menu, must generally be frozen for parasite destruction, for example at -4 degrees Fahrenheit for seven days, with records kept for the health inspector (commonly 90 days after sale). Tuna and certain aquacultured fish are exempt. Rules are applied locally, so confirm with your health department (FDA Food Code).
The tip rule deserves its own attention. A guest-facing sushi chef may be eligible for the tip pool in a way a back-of-house cook is not, per longstanding Department of Labor guidance, which affects total compensation and compliance. For more on the hourly, non-exempt classification and how tips and overtime work, the exempt versus non-exempt guide and the Fair Labor Standards Act overview explain the rules that apply to tipped, blue-collar roles like this one.
Skills and Requirements
Sushi chef requirements start from the craft and the food-handler card, with experience and seniority scaling the rest. State the real requirements concretely so candidates can self-qualify, and scale them to the setting.
Requirement
What to look for
Craft
Solid knife skills and a feel for fish quality and freshness
Experience
Sushi or line experience; entry-level fine for poke and prep roles
Food safety
Valid food-handler card and raw-fish handling knowledge
Speed
Consistent roll and nigiri work at the pace of your service
Guest presence
Comfortable at the bar where the role is guest-facing
Classification
Non-exempt and hourly for working chefs; tips where applicable
Keep the posting neutral and inclusive, since the EEOC prohibits job advertisements that show a preference based on a protected characteristic, and the SHRM job description tools describe a good job description as a plain-language summary of a position's tasks, duties, and responsibilities.
Sushi Chef Salary
Sushi chefs are usually paid hourly, with pay varying by setting, region, and experience, plus tips at sushi bars. There is no dedicated federal occupation for the role, so set your range using the closest government benchmarks and adjust for your local market.
Closest Federal Benchmarks (BLS, May 2024)
With no dedicated sushi-chef code, the closest federal occupations are chefs and head cooks, with a median annual wage of $60,990 (lowest 10 percent under $36,000, highest 10 percent over $96,030), and cooks, with a median hourly wage of $17.19. Chefs and head cooks held about 197,300 jobs, with employment projected to grow 7 percent from 2024 to 2034, much faster than average (U.S. Bureau of Labor Statistics).
Within those benchmarks, entry-level sushi cooks and fast-casual poke roles sit toward the lower hourly end, experienced bar chefs and head sushi chefs higher, and omakase and executive sushi chefs in fine dining well above the chef median, into territory that can approach the exempt classification. Add tips where they apply, especially for a guest-facing bar chef. National compensation surveys can help you set a range for your specific setting and market.
Hiring a Sushi Chef for a Small Restaurant
An independent sushi restaurant hires a chef the way it does everything else: the owner or a manager writes the posting, screens applicants, and onboards the new hire between everything else. That reality is different from staffing a hotel kitchen or a chain, and the posting should reflect it. Here is how to write it for a small-operation reality. The broader steps around the hire are covered in the small business hiring guide.
Most sushi-chef templates are written for chains, not the independent bar down the street
The job descriptions that rank for this search are mostly thin, generic fill-in-the-blank pages built by recruiting-software vendors, and none of them are written for the independent sushi restaurant, poke shop, or grocery counter that actually does most of the hiring. The owner or a manager writes the posting, screens applicants, and onboards the new chef between everything else they do. The small-restaurant template here is written for exactly that: a hands-on chef who works the bar, reports straight to the owner, and wears many hats, described in plain language without a corporate kitchen behind it. Being honest about the scope attracts a working sushi chef who wants to run a station, not one expecting a layer of support that does not exist.
The compliance is sushi-specific and real, even at a tiny restaurant
A small sushi bar does not get a pass on the rules that make this role different from any other kitchen hire. The chef handles ready-to-eat raw fish, which means a valid food-handler card, raw-fish parasite-destruction freezing and the records that prove it, often a HACCP plan or variance for acidified sushi rice, and allergen awareness. On top of food safety sits the tip question: a sushi chef who works in front of guests may be eligible for the tip pool in a way a back-of-house cook is not. None of this scales down because the restaurant is small. The advantage a small operator has is that it is simpler to set up once and keep current with a clear hiring and training process, which is exactly what the templates and the onboarding steps here are built to support.
Hiring the chef is step one; the food-safety paperwork and training are where it gets handled
Whichever template you use, the work after hiring is ordinary restaurant people operations made specific by raw fish: a signed offer letter, the new hire paperwork and tax forms, a collected and dated food-handler card with the renewal tracked, signed acknowledgments for raw-fish handling and allergen procedures, and a tip-handling arrangement set correctly from the start. FirstHR fits this people side for a small sushi restaurant: e-signature for the offer letter and training acknowledgments, document management for food-handler cards and food-safety records with renewal reminders, training modules for knife safety and raw-fish handling, and task workflows for the first-week checklist. To be clear about scope, FirstHR is an onboarding and HR platform, not a food-safety or HACCP system, and it does not run payroll or administer benefits, so pair it with those providers. Applicant tracking is coming soon to FirstHR.
From Hiring to Onboarding
The job description is step one, and onboarding a sushi chef has a food-safety angle the role makes unique: this person handles raw fish from their first shift, so the paperwork and training have to be right before they touch the bar. Send the offer letter with the pay, shift, and confirmed tip handling, collect the signed offer, complete Form I-9 within the first days along with the rest of the new hire paperwork, and gather tax forms.
Send the offer
Confirm the role, pay, shift, and tip handling in writing. An offer letter template makes this fast for an hourly, tipped sushi role.
Collect the food-handler card
Gather and date the food-handler card before the first shift, and track the renewal so it never lapses on an inspection day.
Train on raw-fish safety
Knife safety, raw-fish handling, parasite-destruction records, and allergen procedures, with signed acknowledgments kept on file.
Set tip handling correctly
Decide tip-pool eligibility for a guest-facing sushi chef from the start, and document it, since fixing it later is costly.
Then set them up to work safely: collect and date the food-handler card and track its renewal, train on knife safety, raw-fish handling, and parasite-destruction records, and confirm allergen procedures, the kind of structured start an onboarding template can anchor. Once your offer is ready, the offer letter template handles the next step. FirstHR connects the offer, paperwork, e-signatures, training acknowledgments, and document management for food-handler cards and food-safety records in one place, so a small sushi restaurant can manage the full process from one system. FirstHR is an onboarding and HR platform, not a food-safety or HACCP tool, and it does not run payroll or administer benefits, so connect those separately. Applicant tracking is coming soon to FirstHR.
Key Takeaways
Match the template to the setting: small restaurant, casual sushi bar, omakase, grocery counter, fast-casual poke, or hotel, since the craft holds while pace and scope vary.
The version no generic template offers is the hands-on small-restaurant sushi chef who works the bar and reports to the owner.
A sushi chef needs a valid food-handler card, and raw fish must generally be frozen for parasite destruction under the FDA Food Code, with records kept for the inspector.
Sushi rice held at room temperature with vinegar often requires a HACCP plan or a local variance; confirm with your health department.
A guest-facing sushi chef may be eligible for the tip pool, unlike a back-of-house cook; decide and document tip handling at the offer stage.
The role is usually hourly and non-exempt; the closest federal benchmark, chefs and head cooks, reports a median of $60,990 in May 2024.
Frequently Asked Questions
What does a sushi chef do?
A sushi chef prepares sushi to order and to standard: cutting and portioning fish, building nigiri, maki, sashimi, and rolls, cooking and seasoning sushi rice, and keeping the station clean and safe. Day to day the role also includes sourcing and rotating fish for freshness, following raw-fish handling and allergen procedures, managing ingredient par levels, and at a sushi bar, working in front of guests. The setting shapes the rest. A casual sushi bar chef focuses on high-volume rolls and specials, an omakase itamae designs a refined tasting progression, a grocery counter chef produces grab-and-go sushi and keeps the case stocked, and a fast-casual poke cook builds bowls to order on a line. This page covers the role and offers a template for each setting.
What are the duties and responsibilities of a sushi chef?
Sushi chef duties fall into four areas. Fish and preparation: cutting and portioning fish with low waste, building nigiri, maki, sashimi, and rolls to spec, and sourcing and rotating fish for freshness. Rice and station: cooking and seasoning sushi rice consistently, keeping knives and tools sanitary, and managing ingredient par levels. Safety and compliance: following raw-fish handling procedures, maintaining parasite-destruction and HACCP records, and holding a valid food-handler card. Service and team: working the bar and interacting with guests, keeping pace during service, and training junior sushi cooks. A strong job description lists the specific duties for the setting rather than a generic list, since a casual sushi bar, an omakase counter, a grocery counter, and a poke line carry meaningfully different responsibilities. The templates here give you a starting point for each.
What is the difference between a sushi chef, a sushi cook, and an itamae?
The terms overlap and job listings often use them interchangeably, so treat them as near-synonyms with shades of seniority. Sushi cook usually signals a more junior or line-level role focused on production: prepping, rolling, and supporting the bar, often as an entry point with training provided. Sushi chef is the general term for someone who prepares the full range of sushi to standard and may work the bar with guests. Itamae is the traditional Japanese term for a trained sushi chef who works behind the counter, and it carries connotations of skill and seniority, often used for the lead chef at a sushi bar or omakase counter. A head sushi chef leads the sushi program, sets standards, and manages the team. For a posting, pick the title that matches the level you are hiring and use the matching template, since the experience and pay differ across them.
Is a sushi chef exempt or non-exempt under the FLSA?
A working sushi chef who prepares food is non-exempt and paid hourly, and is entitled to overtime at one and a half times their regular rate for hours over 40 in a workweek. The learned-professional exemption under the Fair Labor Standards Act is narrow for culinary roles: the Department of Labor reserves it for chefs with a four-year specialized culinary degree who regularly design original dishes, which does not describe most line or sushi-bar chefs. An executive or head sushi chef with genuine managerial duties, directing a team and exercising independent judgment, may approach the executive exemption, but classification depends on the actual duties and salary, not the title. The omakase template leaves the classification as a field to confirm. This is general information, not legal advice; consult a professional for your situation.
Can a sushi chef be part of the tip pool?
Often yes, and this is a point small employers get wrong. Back-of-house cooks generally cannot share in a tip-credit tip pool, but the Department of Labor has taken the position that itamae sushi chefs and teppanyaki chefs who work in front of guests provide customer service similar to counter staff and may participate in a tip pool as tipped employees. The eligibility is fact-specific and turns on the chef's actual guest-facing duties, so a sushi chef working the bar in front of customers is treated differently from one prepping out of sight in the back. State tip laws add another layer on top of the federal rule. Because total compensation and compliance both depend on getting this right, decide tip handling at the offer stage and document it. This is general information, not legal advice; confirm tip handling with a qualified professional.
Does a sushi chef need a food-handler card or license?
In almost all cases, yes. Most states and local health jurisdictions require food workers to hold a valid food-handler card or certificate, usually earned through a short accredited course and renewed on a set cycle, and the requirement is especially important for a sushi chef who handles ready-to-eat raw fish. Many jurisdictions also require a manager-level food-protection certification for whoever supervises the operation. The specific rules, course providers, and renewal periods vary by state, county, and even city, so confirm the requirement for your exact location. As an employer, collect and date a copy of the card before the first shift and track its renewal, since an expired card on an inspection day is an avoidable citation. State the requirement clearly in the posting. This is general information, not legal advice.
What food-safety rules apply to serving raw fish for sushi?
Under the FDA Food Code, fish served raw or undercooked must generally be frozen for parasite destruction unless it is exempt, using one of the code's time-and-temperature methods, such as freezing at -4 degrees Fahrenheit for seven days. The establishment must keep records documenting that freezing, or a supplier letter certifying it, available for the health inspector, commonly for 90 days after the fish is sold. Tuna and certain aquacultured fish are exempt. Separately, sushi rice held at room temperature with vinegar to acidify it often requires a HACCP plan or a variance from the local health department. Health departments apply and inspect these rules locally and inconsistently, so confirm the exact requirements with your local health department rather than assuming a national standard. The sushi chef you hire should understand and maintain this. This is general information, not legal advice.
How much does a sushi chef make?
Sushi chefs are usually paid hourly, with pay varying by setting, region, and experience, plus tips at sushi bars. There is no dedicated federal occupation for sushi chefs, so the closest benchmarks are chefs and head cooks, with a median annual wage of $60,990 in May 2024, and cooks, with a median hourly wage of $17.19. Within the sushi role, entry-level sushi cooks tend toward the lower hourly end while experienced bar chefs and head sushi chefs sit higher, and omakase and executive sushi chefs in fine dining can run well above the chef median and into territory that approaches the exempt classification. Grocery and fast-casual poke roles generally pay toward the lower end. Set your range against your specific setting and local market, add tips where they apply, and publish a range where required. This is general information, not legal advice.
