Job Description

We are seeking an exceptionally skilled   Executive Chef with expertise in Sushi, Omakase, and Japanese Cuisine   to develop and execute the culinary direction of Umi, Pittsburgh’s premier Japanese and omakase restaurant. With every detail considered and every arrangement intended, Umi provides an exceptional omakase, sushi, and a la carte dining experience.

This is a rare opportunity for a talented, creative, and entrepreneurial chef to curate and deliver a world-class omakase menu centered on creativity, precision, and excellence in modern Japanese cuisine.

Executive Chef - Omakase, Sushi, and Japanese Cuisine Responsibilities:

Menu Creation & Curation:

• Develop and design a premium modern omakase, sushi, and Japanese hot food menu.
• Incorporate seasonal, fresh ingredients and find a balance between traditional and innovative concepts.

Sourcing Product:

• Source the freshest, highest quality ingredients from reputable vendors.
• Ensure and maintain product integrity from receipt to service.
• Prioritize product quality over cost savings.

Expert Sushi Preparation:

• Cut, slice, and fillet a wide variety of fish with expert precision.
• Prepare top-quality sushi dishes including sashimi, nigiri, and maki.
• Maintain consistency in taste, quality, and presentation.

Kitchen Operations:

• Oversee sushi and kitchen teams at the highest standards.
• Sterilize all utensils, tools, and equipment before each use.
• Monitor inventory, freshness, and proper storage of ingredients.

Guest Experience:

• Provide engaging, memorable omakase service.
• Collaborate with front-of-house to ensure an exceptional customer experience.
• The Executive Chef sets the tone for the entire restaurant.

Executive Chef - Omakase, Sushi, and Japanese Cuisine Qualifications:

• Minimum of 10 years of professional chef experience in sushi and Japanese cuisine, with expertise in omakase-style dining.
• Deep knowledge of traditional and modern Japanese ingredients and techniques.
• Proven ability to work with and prepare premium raw fish and seafood.
• The Executive Chef role requires a a creative mindset to prepare menus that incorporate traditional and modern influences and techniques.
• Strong leadership, communication, and organizational skills.
• Commitment to cleanliness, sanitation, and kitchen safety protocols.
• Culinary degree or equivalent formal training
• Preferred: Experience in Michelin-level sushi, omakase, or similar Japanese cuisine restaurants

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