Vegan Omakase Chef in New York, New York at Sushi by Bou Global LLC

Omakaseed is a plant-based omakase concept focused on seasonal and local produce, thoughtfully prepared with natural, minimally processed ingredients. Through creative dishes and engaging service, we offer a dining experience for vegans and non-vegans alike. We are looking for talented hospitality professionals to join our team and grow with us.

Position Overview
The Vegan Omakase Chef brings skill, creativity and personality to the counter, preparing and serving the menu while helping set the pace of each seating. The ideal candidate takes pride in their craft, enjoys exploring plant-based ingredients and connects naturally with guests. This hands-on role includes daily prep, hourly seatings for up to 12 guests and opportunities to contribute seasonal dishes and chef specials.

Pay
Weekly guarantee based on experience, inclusive of hourly wages and tips.

Responsibilities
Prepare and serve vegan nigiri, hand rolls, appetizers and other menu items according to company standards.
Execute timed seatings with consistency in quality, presentation, portioning and pacing.
Engage guests throughout the omakase experience and respond to dietary needs and special requests professionally.
Prepare, handle and store vegetables and other ingredients in accordance with food-safety standards.
Maintain an organized workstation with ingredients and supplies ready for service.
Monitor inventory and communicate ordering and supply needs.
Contribute ideas for seasonal menu items and à la carte chef specials.
Coordinate with fellow chefs and front-of-house team members to support each seating.
Complete opening, closing and sanitation procedures.

Qualifications
One year of experience in Japanese or vegan cuisine preferred; motivated candidates eager to learn are welcome.
Interest in plant-based cooking and creative uses of seasonal ingredients.
Attention to detail in food preparation and presentation.
Ability to execute timed seatings with consistency and composure.
Clear communication skills and ease connecting with guests.
Reliable, organized and collaborative approach.
Open availability and ability to start immediately.