| Location | Tampa, FL |
Nagi by SoHo Sushi is a dynamic concept bringing an elevated Japanese dining experience to Downtown Tampa. Combining the artistry of a precision sushi bar, the energy of a contemporary izakaya, and an curated Japanese whiskey lounge, Nagi celebrates craftsmanship, speed, and exceptional hospitality. Building on the two-decade legacy of SoHo Sushi, we are seeking dedicated Sushi Chefs to join our inaugural culinary team.
As a Sushi Chef at Nagi, you will be on the front lines of crafting high-quality nigiri, sashimi, and signature rolls with precision and efficiency. Operating in both a kitchen and tableside, you will balance knife discipline, proper fish fabrication, and strict quality control while delivering an engaging counter experience for guests.
Sushi Execution & Plating: Prepare fresh nigiri, sashimi, maki, and house signature rolls to exact specifications, portion controls, and visual standards.
Fish Fabrication & Prep: Clean, breakdown, fillet, and portion whole fish and seafood according to traditional technique and internal yields; prepare sushi rice (shari), sauces, and garnishes.
Counter Guest Engagement: Interact warmly and professionally with guests seated at their table(s), answering questions regarding fish origin, flavor profiles, and pairing recommendations.
Quality & Freshness Control: Inspect raw ingredients daily, ensuring strict adherence to freshness, temperature controls, food safety standards, and FIFO (First In, First Out) inventory rotation.
Station Management & Cleanliness: Maintain an immaculate, sanitary, and well-organized station throughout prep and service hours in accordance with health department regulations and internal sanitation protocols.
Team Collaboration: Work seamlessly with line cooks, kitchen management, and front-of-house staff to ensure smooth ticket timing and service pacing during high-volume meal periods.
Experience: 2+ years of experience as a Sushi Chef or Sushi Prep Cook in an upscale, high-volume Japanese restaurant or sushi bar environment.
Technical Skills: High-level knife proficiency, thorough knowledge of fish species and butchery, mastery of rice preparation, and precise rolling techniques.
Food Safety: Valid Food Handler or ServSafe certification.
Attributes: Sharp attention to detail, speed under pressure, strong communication skills, and a collaborative team-first mindset.
Availability: Flexible schedule including nights, weekends, and holidays as business needs dictate.
Competitive hourly rate + pooled tips / service charge distribution
Employee meal discounts across portfolio locations
Career growth and advancement opportunities within a growing restaurant group
Ongoing training in Japanese culinary techniques, beverage pairings, and service standards