1356036 B.C.LTD dba Sushi Modo in Port Moody, BC is looking for a skilled and experienced Full-time, Permanent Sushi Chef.
Conditions
- Position: Sushi Chef (NOC 62200)
- Status: Full-Time, Permanent position
- Wage: $38.00 per hour
- Working hours: minimum 30 hours per week
- Ability to do shift work (daytime, evenings, weekends and holidays)
- Vacation: 4% gross salary
- Position Available: 1
Requirements
- Education; Completion of a college diploma
- Experience: 5 years or more of experience in the food service sector, including supervisory experience
- Proven expertise and deep technical knowledge in specialized fish-aging, preservation, and sub-zero storage methods tailored to specific fish species (Salmon, Tuna, Hamachi, Saba, etc.)
- High proficiency in the maintenance, sharpening, and operational understanding of traditional Japanese culinary knives (including Yanagiba and Deba).
- Master-level proficiency in the "Oroshi" (complete fish butchery and skeletal deboning) and "Neta" (portioning of major sushi-grade fish species).
- Superior sashimi slicing skills combined with a verified ability to mold "Shari" (sushi rice) with consistent speed, precise hand pressure, and temperature control.
- Experienced in Osi and Aburi sushi.
- Possession of a valid food safety certification (FoodSafe Level 1 or higher required)
- Language: English
- Applicants from other provinces will also be considered
Business Information
- Business Name; Sushi Modo
- Work Location; 3017 St Johns St. Port Moody, BC V3H 2C4
Job Duties
1. Prep & Cooking
Plan, direct, and execute specialized Japanese seafood preparation, focusing on the advanced breakdown ("Oroshi"/filleting) and aging processes for a premium variety of fish, including Atlantic salmon, Sockeye salmon, Albacore tuna, Red tuna, Hamachi (yellowtail), Saba (mackerel), and Black cod, as well as delicate handling of Hokkigai Clam and Tako (octopus).
- Prepare complete meals and specialty foods by precisely cutting various seafood into Japanese "Neta" (sushi/sashimi toppings) with exact specifications of length, thickness, and angles tailored for authentic sushi presentation.
- Create and refine proprietary recipes, including the precise formulation of "Sushizu" (sushi vinegar rice seasoning) for "Shari" (sushi rice), custom salad dressings, and establishment-exclusive special sauces.
- Oversee the production of traditional base stocks ("Dashi"), signature house sauces (such as Teriyaki and Cho-jang), and specialized authentic Japanese batters, ensuring consistency in the establishment's unique flavor profile.
2. Kitchen Management
- Requisition food and kitchen supplies by monitoring the freshness and quality of fish and produce daily every morning; estimate daily food requirements and assist the Head Chef in executing accurate procurement orders.
- Ensure food meets strict provincial health and safety standards and HACCP regulations; rigorously monitor the sanitation of sushi blocks, specialized Japanese knives, and line refrigeration temperatures to eliminate risks associated with raw seafood handling.
- Implement food cost control measures by systematically tracking kitchen inventory to minimize food waste and optimize ingredient yield during the fish butchery process.
3. Team Leadership
- Instruct and train line cooks, kitchen helpers, and apprentices in proper Japanese knife-handling techniques (using specialized blades such as Yanagiba and Deba), advanced fish filleting methodologies, and raw-food sanitation protocols.
- Supervise the daily activities of kitchen workers and manage line scheduling in the absence of the Head Chef, ensuring precise execution of culinary instructions and fostering a cooperative, high-efficiency kitchen environment.
How to apply:
No phone calls regards to the job offer please!
Only selected candidate will be contacted for the interview.
Pay: $38.00 per hour
Work Location: In person
