Sushi Chef

Sushi chefs run the raw-fish program — daily fish receipt, breakdown, rice management, knife work, and the omakase sequence at the bar. Hire a head sushi chef when you open a Japanese concept or add a sushi bar inside a broader Asian or hotel program; the role is hard to fill because the apprenticeship pipeline is thin in NYC. Top-tier omakase chefs at properties like Masa command $1,200/pp menus; head sushi chef pay runs $60-$120/hr with itamae masters at the high end.