The pay listed is for the entire contract. Open to negotiations.
Job Summary
Tsukuru is seeking a contract Sushi Chef and Concept Developer with deep expertise to partner from ideation to launch. In this hands-on role, you’ll refine the overall structure of the business from a chef’s perspective, collaborate on menu selection and testing, assist in location scouting, and guide operations through to opening day. Ideal for an entrepreneurial chef excited to shape a potential franchise while ensuring authentic, high-quality sushi.

Key Duties and Responsibilities

• Partner closely with the founder to finalize and structure the concept from a professional chef’s viewpoint, including adapting traditional sushi techniques for efficiency and suggesting improvements to workflows, branding, or scalability as you see fit.
• Collaborate on menu development: Help select and refine core items (e.g., customizable crispy rice bases, proteins, toppings, and signatures like spicy tuna bites or salmon crunch rolls) through tastings, recipe testing, and balancing flavors, costs, and trends.
• Hands-on cooking and prep: Work side-by-side with the founder to prepare prototypes, test recipes in a kitchen setting, and demonstrate techniques for assembly lines, ensuring consistency in taste, texture (e.g., perfect crunch), and presentation.
• Assist in site selection: Scout and evaluate potential locations in LA (e.g., high-traffic malls, food halls, or neighborhoods like Century City or Westwood) based on kitchen feasibility, customer flow, and operational needs from a chef’s lens.
• Oversee full operations from start to launch: Manage ingredient sourcing for quality and sustainability, design kitchen layouts and safety protocols, handle inventory and supplier relationships, conduct staff training simulations, and support day-to-day setup until the grand opening.
• Research competitors, market trends, and pricing to optimize the menu and concept for maximum appeal and profitability.
• Maintain strict adherence to food safety standards, health regulations, and hygienic practices throughout all phases.

Requirements

• 5+ years of professional experience as a Sushi Chef (Itamae) in reputable restaurants, preferably with innovative concepts (e.g., poke shops, handroll bars, or fusion spots like Sugarfish or Katsuya).
• Expertise in sushi preparation: Cutting fish, making rice, assembling nigiri/sashimi/rolls, knowledge of poke, and demonstrated strong skills in crispy rice techniques.
• Strong creative skills to devise unique, visually appealing dishes tailored for customizable formats.
• Proven ability to manage inventory, order ingredients, and supervise kitchen activities.
• Excellent knife skills, time management, and attention to detail for high-volume, efficient service.
• Familiarity with food safety certifications (e.g., NEHA courses) and CA health regulations.
• Entrepreneurial mindset: Experience in menu development, concept launches, or scaling operations is a plus.
• Ability to work independently; strong communication and teamwork skills.
• Must be authorized to work in the US; flexible hours including evenings/weekends during launch.

Job Type: Contract
Pay: $10,000.00 - $15,000.00 per month

Benefits:

• Flexible schedule

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Work Location: In perso

• Partner closely with the founder to finalize and structure the concept from a professional chef’s viewpoint, including adapting traditional sushi techniques for efficiency and suggesting improvements to workflows, branding, or scalability as you see fit.
• Collaborate on menu development: Help select and refine core items (e.g., customizable crispy rice bases, proteins, toppings, and signatures like spicy tuna bites or salmon crunch rolls) through tastings, recipe testing, and balancing flavors, costs, and trends.
• Hands-on cooking and prep: Work side-by-side with the founder to prepare prototypes, test recipes in a kitchen setting, and demonstrate techniques for assembly lines, ensuring consistency in taste, texture (e.g., perfect crunch), and presentation.
• Assist in site selection: Scout and evaluate potential locations in LA (e.g., high-traffic malls, food halls, or neighborhoods like Century City or Westwood) based on kitchen feasibility, customer flow, and operational needs from a chef’s lens.
• Oversee full operations from start to launch: Manage ingredient sourcing for quality and sustainability, design kitchen layouts and safety protocols, handle inventory and supplier relationships, conduct staff training simulations, and support day-to-day setup until the grand opening.
• Research competitors, market trends, and pricing to optimize the menu and concept for maximum appeal and profitability.
• Maintain strict adherence to food safety standards, health regulations, and hygienic practices throughout all phases