About Zumi Revolving Sushi Bar

Zumi Sushi is opening Vancouver’s first conveyor-belt (kaiten) sushi restaurant, featuring a modern two-tier system(continuous conveyor + point-to-table train) with timed auto-retrieval. We combine craftsmanship with smart systems to deliver consistently beautiful plates—fast.

Job Overview

We are seeking a skilled, detail-driven Sushi Chef with 3+ years of experience in Japanese sushi kitchens (kaiten experience a strong plus). You will lead product quality, menu design, and back-of-house operations to ensure speed, consistency, and top-tier food safety.

Responsibilities

- Menu & R&D;: Design seasonal menus and conveyor plate sets (nigiri, sashimi, rolls, small plates, desserts); conduct menu engineering to balance variety, flow, and margin.
- Standardization: Build recipes, spec sheets, yield charts, and SOPs that ensure portion accuracy and visual uniformity across the conveyor.
- Quality & Throughput: Control rice, fish, and sauce parameters (temperature, acidity, texture, cut angles) to maintain excellence during peak hours.
- Food Safety & Compliance: Implement and maintain Food Safety & Sanitation Plans (HACCP mindset), including cold-chain, time-control labeling, allergen and traceability compliance with Fraser Health/City of Vancouver requirements.
- Conveyor Readiness: Set plating cadence, replenishment strategy, hold-time rules/labels,



and auto-retrieval standards; coordinate with FOH on demand and display.
- Inventory & Costing: Oversee purchasing, receiving specs, stock rotation, waste control, and food cost targets.
- Team Leadership: Recruit, train, and schedule sushi cooks/apprentices; drive a clean, punctual, collaborative kitchen culture.
- Equipment & Maintenance: Ensure daily care of conveyor components (removable/washable), knives, boards (color-coded), and cold storage logs; escalate service needs promptly.
- Cross-Functional: Partner with operations and marketing on launches, promos, and visual plating guidelines.

Skills

- 3+ years professional sushi experience (at least 1 year in a lead/critical station). Kaiten or high-volume fast-casual sushi experience is a solid asset.
- Mastery of fish butchery, rice and vinegar prep, nigiri/roll/sashimi techniques; strong sense of seasonality and local/import species.
- Proven ability to create menus, SOPs, and costing; hands-on with standardization and training.
- Solid knowledge of food safety, allergens, cold-chain, and time control; FoodSafe Level 1/2 (or obtained shortly after hire).
- Calm under pressure; excellent communication and team leadership.

Job Types: Full-time, Part-time Pay: $70,000.00-$80,000.00 per year

Benefits

- Company events
- Discounted or free food
- Flexible schedule
- Store discount

Work Location: In person

📌 Head Sushi Chef (Vancouver)
🏢 Zumi Sushi
📍 Vancouver