*Job Title:* Sushi Sous Chef

*Location:* Yoshino New York — 342 Bowery, New York, NY 10012

*Position Type:* Full-Time

*Reports To:* Head Sushi Chef Tadashi “Edowan” Yoshida

*About Us:*

*Yoshino New York* is a Michelin-starred omakase restaurant where tradition meets artistry. As one of four restaurants awarded the 4-star rating by The New York Times , we craft a transcendent sushi experience under the leadership of Chef Tadashi “Edowan” Yoshida. Using the top echelon of seasonal ingredients from Toyosu and Kyushu Fish Markets in Japan, our intimate 10-seat counter invites guests into an immersive journey of precision, harmony, and culinary storytelling.

*Job Description:

* We are looking for a full time *Sushi Sous Chef* with passion and reverence for tradition, and an unwavering eye for detail to join our team. This role is a rare opportunity to learn under Chef Tadashi “Edowan” Yoshida, contributing to our omakase experience while honing your craft in one of New York’s most esteemed sushi destinations.

*Key Responsibilities:*

* Fish preparation mastery: Execute advanced fish preparation techniques such as filleting kohada (gizzard shad), breaking down crab, aging fish to Chef Yoshida’s exacting standards, etc

* Assist in daily preparation of shari (sushi rice)

* Collaborate with Chef Yoshida to prep, cook and plate otsumami (small dishes)

* Maintain an immaculate and organized workstation

* Ensure food production methods and standards are maintained and consistent.

* Monitor the quality of raw and cooked foods to ensure all standards are met

* Recognize superior quality, presentations and flavors

* Inventory management, including inspecting and storing premium fish/ingredients

* Participate in a collaborative, positive kitchen culture through clear communication and proactive support

* Infuse the kitchen with positivity, humor and focus

*Requirements:*

* *Minimum 5 years* of experience, preferably in high-end sushi or kaiseki establishment, and or other Michelin-level kitchen experience

* A solid understanding and knowledge of Japanese cuisine is a must

* *Technical Skills:* Mastery of *knife skills* , steaming, grilling, deep-frying, and simmering; familiarity with steam convection ovens

* Report to work 5 days a week and ability to lift up to 50lbs

* Must be able to work 10-12 hours

* Work schedule flexibility including weekends, and holidays. We are always closed on Sundays and one additional weekday, which changes weekly

* Must have NYC Food Protection Certification

* Must consistently display a professional presence

* Must be able to exercise confidentiality and discretion

* Must have valid employment authorization to work in the US

*Preferred Qualifications:*

* Formal training in Japan or under a sushi master.

* Intermediate to advanced Japanese language skills strongly preferred

*Benefits:*

* Base Salary: $80,000-$100,000

* Benefits: Health/dental/vision insurance, paid time off, bonus potential.

* Growth: Mentorship under Chef Yoshida and career development in a Michelin-starred environment.

* Daily catered staff meals

*Why Join Us?*

At Yoshino New York, you’ll train directly under *Chef Tadashi Yoshida* , a revered master of Edomae sushi, whose mentorship transforms skilled chefs into culinary artisans. This is more than a job—it’s an apprenticeship in excellence. Join one of NYC’s most elite kitchens, where relentless innovation meets centuries-old tradition. Collaborate with a team as passionate about perfection as you are. Alongside our compensation package, you’ll gain unparalleled opportunities for personal growth, continuous learning, and the pride of contributing to a legacy that sets the global standard for sushi.

*How to Apply:*

Apply here or email us at [email protected] ( /cdn-cgi/l/email-protection )

Submit your resume, a cover letter, and any references to [email protected] ( /cdn-cgi/l/email-protection ) with the subject line: “Sushi Sous Chef – [Your Name].”

*🌟* *Immediate Hire:* We are actively seeking to fill this position immediately.

“The counter is where discipline meets joy. Bring both.”

— Chef Tadashi “Edowan” Yoshida