Sushi Chef

Toronto, ON

Start date As soon as possible

Job type

Full time Category Cook & Chef

Employer: 2538734 Ontario Inc. DBA Akira Back

Position: Sushi Chef

Terms of Employment: Full-time / Permanent

Location: Toronto, Ontario

Employment Address: 80 Blue Jays Way, Toronto, ON M5V 2G3

Hours of Work: 40 hours/week

Language: English

Benefits: Eligible for discretionary bonuses and/or salary increases in accordance with company policy. Eligible for group benefits, as well as medical and dental benefits. Meals provided as well as discounts at other venues.

Salary: $71,500 CAD / year





The Sushi Chef will play a key role in supporting the Chef de Cuisine and Executive Chef in defining Akira Back’s vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner, satisfying the needs of the individual restaurants and exceeding guest expectations. The Sushi Chef will be responsible for overseeing the entire kitchen operations, including the alternative restaurants and kitchen crew. You will be monitoring all food preparation, presentation and delivery over the course of the day, and ultimately carrying the mandates and program as dictated by the Head Chef. This position is fast paced and requires flexibility to adapt to last minute business needs.


Key Responsibilities:


·         Ensuring the efficient operation of food production areas in the kitchen, constantly analyzing quality of food production and preparation in accordance to company recipes

·         Producing and maintaining the highest food quality and control for all food products served in all areas

·         Assuring ongoing training and that the high standards set by the Executive Chef/Head Chef are followed and assist them where necessary

·         Working closely with the General Manager in order to operate a smoothly functioning restaurant, in a strive to consistently optimize the guest experience

·         Overseeing the requisitioning process and ensuring the proper usage of ingredients



·         Ensuring standard operating procedures are being followed in the kitchen

·         Monitoring working hours and filling out reports of overtime for payroll purposes

·         Inspecting deliveries and ensuring quality is to satisfaction

·         Responsibility for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office

·         Overseeing the preparation, presentation and being physically present during service

·         Responsibility for the setup of the Food Line for the Restaurant Personnel and ensuring that there is enough variety and quantity

·         Organizing an efficient flow of production; checking all daily events, delegating and following up

·         Constantly striving to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency

·         Tasting all foods on a daily basis and making necessary changes; food must be ready for service 15 minutes before opening time



·         Checking all food storerooms daily; ensuring that food is well rotated and “first in” is “first out”

·         Ensuring that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy

·         Understanding and abiding by the Health & Safety standards

·         Ensuring that the kitchen cleaning schedule set up by the Executive Chef is followed by everyone after each service and exercising proper methods to prevent equipment damages

·         Enforcing ‘clean as you go’ work habits on all stations


Human Resources

·         Participating in the training of new hires, and maintaining good practices amongst the team

·         Working as a team member and informing the Head chef before making changes

·         Reporting any incidents, accidents, issues to Head Chef, and ensuring it is recorded in employee records

·         Advising the Head Chef on any changes, improvements, promotions suggestions for the benefit of the operation





·         Secondary school is required, Culinary Arts diploma or degree is strongly preferred

·         2-3 years’ experience as a sushi chef is required

·         Premium sushi restaurant experience required

·         Excellent mental stamina and acuity

·         Positive attitude and ability to coach a kitchen team

·         Troubleshooting when service issues arise

·         Ability to apply pressure when needed

·         Long periods of standing and walking

·         Repetitive use of hands, dexterity, bending down

·         Ability to work flexible hours as per business requirements; flexibility required with significant time investment during periods of heavy business demand

·         Red Seal is preferred, but not a requirement of the position

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Sushi Chef at Akira Back

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