Head Chef / Kitchen Manager

SSP America operates multiple restaurants in the Detroit Metropolitan Wayne County Airport. The Sushi Chef supervises and controls the work and product produced for sushi and other Japanese/Asian cuisines. This includes in-depth knowledge of sushi preparation, proper fish handling, and safe sanitation techniques, while managing preparation, purchasing, receiving, food and labor cost controls, and employee supervision including training cooks on proper sushi techniques.

The role reports directly to the Director of Operations or General Manager. Daily duties involve preparing sushi, sashimi, and rolls according to recipes and presentation standards. Responsibilities also include handling and storing raw fish safely, maintaining the sushi station's cleanliness, ensuring proper rice preparation, and monitoring inventory levels.

Inspect product quality and freshness daily, follow portion control to minimize waste, and set up or break down the sushi station. Collaborate with the kitchen team for timely orders and adhere to all health, safety, and sanitation regulations. Guest remains the number one priority in a guest-friendly environment with high standards and strong product knowledge.

Work in a high-volume airport setting supports training and supervising kitchen staff on sushi techniques. Manage food costs and operations standards in full or quick service environments. This position offers hands-on leadership in Japanese/Asian cuisine production.