What are the responsibilities and job description for the Sushi Chef — Izzy’s Fish & Oyster (Downtown Fort Myers, FL) position at National Restaurant Group?
Sushi Chef — Izzy’s Fish & Oyster (Downtown Fort Myers, FL)
Type: Full-time (evenings & weekends)
Comp: Competitive hourly (DOE)
About Izzy’s
Izzy’s is a chef-driven, modern American seafood house with Cape Cod-meets-Floribbean vibes, a raw bar, and a focused sushi program. We care about pristine product, clean technique, and a refined guest experience—at pace.
What You’ll Do
Prep & execute nigiri, sashimi, classic/signature rolls to spec during service
Fabricate fish (portioning, skinning, pin-boning); track yields & waste
Cook/season rice to standard; maintain vinegar ratios and rice temp logs
Uphold HACCP: cold-chain, TCS, parasite-destruction documentation, allergen control
Maintain an immaculate station (knife care, sanitation, cross-contact prevention)
Communicate tickets clearly; sync with expo/BOH for timing & quality
Contribute to specials and seasonal R&D with our Cape Cod/Floribbean lens
What You Bring
1–3 years on a sushi line (high-volume preferred)
Proven knife skills and fish butchery; consistent, beautiful cuts
Rice discipline, tight rolling, and plating finesse under pressure
Working knowledge of HACCP & safe raw handling standards
Professionalism, punctuality, team mindset (bilingual EN/ES/JP a plus)
Perks & Benefits
Competitive pay
Health/dental/vision options (eligibility applies)
Shift meals, uniforms, knife-stipend program
Growth path to Lead Sushi Chef/Sous with training & certifications
Schedule
4–5 shifts/week; nights, weekends, and holidays in season
Optional special events, tastings, pop-ups
How to Apply
Email your resume and a brief note to aaron@krgdining.com with subject “Sushi Chef — [Your Name]”.
Optional: include photos of a nigiri set, 2 signature rolls, and a fish-fabrication example.