What are the responsibilities and job description for the Sushi Chef position at Hooked-Beaver Creek?
Head Sushi Chef
Hooked – Beaver Creek, Colorado
Position Summary
Seeking an exceptional Head Sushi Chef to lead its sushi program in Beaver Creek. This role is responsible for executing a refined, fish-forward sushi experience centered on whole-fish omakase prepared to order, while overseeing seafood purchasing for the entire company and managing the dry-aging program for sushi-grade fish. The ideal candidate combines elite knife skills and classical Japanese technique with strong leadership, purchasing discipline, and a deep understanding of product quality and seasonality.
Key Responsibilities
- Design, execute, and continually refine the whole-fish omakase experience, breaking down and preparing fish to order for guests with precision and hospitality.
- Lead and manage the dry-aging program for sushi fish, including selection, monitoring, quality control, and determining optimal aging windows to maximize flavor and texture.
- Oversee all seafood purchasing for Hooked and R Farmers Market, including vendor relationships, quality standards, pricing negotiations, inventory management, and ensuring consistent access to premium product.
- Maintain the highest standards of fish quality, freshness, and food safety from receiving through service.
- Train, mentor, and manage sushi team members on technique, product knowledge, consistency, and service standards.
- Collaborate with the executive chef and ownership on menu development, seasonal specials, and overall culinary direction of the sushi program.
- Control food costs related to seafood and dry-aged product while upholding quality expectations.
- Uphold rigorous sanitation, organization, and station standards in the sushi area.
- Represent Hooked’s culinary standards and guest experience at the highest level in a luxury mountain resort setting.
Qualifications
- Proven experience as a Head Sushi Chef, Sous Sushi Chef, or equivalent senior sushi role in high-end restaurants.
- Expert-level skill in whole-fish breakdown, traditional and contemporary sushi techniques, and omakase service.
- Hands-on experience managing or working within a dry-aging program for fish.
- Strong knowledge of seafood sourcing, seasonality, quality assessment, and purchasing.
- Leadership experience training and managing a sushi team.
- Ability to work in a fast-paced, high-expectation environment with a focus on consistency and excellence.
- Valid food handler certification (or ability to obtain); ServSafe or equivalent preferred.
- Flexibility to work evenings, weekends, and holidays as required by a resort dining schedule.
Preferred
- Experience in luxury resort or high-volume fine-dining environments.
- Familiarity with Japanese culinary traditions and contemporary omakase styles.
- Strong vendor network and demonstrated purchasing acumen.
This is a hands-on leadership role for a chef who takes pride in product, technique, and elevating the guest experience through exceptional fish.
Job Type: Full-time
Pay: $90,000.00 - $125,000.00 per year
Benefits:
- Employee discount
- Health insurance
- Paid time off
Work Location: In person
Salary : $90,000 - $125,000