YUZU BOWL AND KITCHEN LTD. dba YUZU BOWL AND BISTRO in Kelowna, BC is looking for skilled, full-time Sushi
Chef .
Conditions:
Position: Sushi Chef (NOC 62200)
Status: Full-Time, Permanent position
Wage: $38.50 per hour
Working hours: minimum 30 hours per week
Ability to do shift work (daytime, evenings, weekends, and holidays)
Vacation: 4% gross salary
Benefit: Free meals, Gratuity
Positions Available: 1
Requirements:
Education; Completion of secondary school
5 years of commercial food service experience, including experience in Japanese cuisine
and kitchen supervisory roles.
Proven expertise in traditional Japanese fish butchery ("Oroshi"), precision deboning, and quality
preservation/storage methods for sushi-grade fish species (Salmon, Tuna, Hamachi, Saba, etc.).
High proficiency in the use, routine maintenance, and knife-sharpening techniques for traditional Japanese
cutlery (including Yanagiba and Deba).
Demonstrated ability in slicing sashimi ("Neta") with precise thickness and angle, along with consistent skill
in forming sushi rice ("Shari") with accurate hand pressure and temperature control.
Hands-on experience with modern and traditional sushi styles, including Aburi (seared) sushi, Oshi (pressed)
sushi, specialty rolls, and poke bowl preparation.
Language: English
Applicants from other provinces will also be considered
Business Information:
Business Name: YUZU BOWL AND BISTRO
Work Location: 1573 Ellis St, Kelowna, BC V1Y 2A7
Job Duties:
1. Prep & Cooking
Plan, direct, and execute specialized Japanese seafood preparation, focusing on the breakdown
("Oroshi"/filleting), portioning, and fresh preservation of sushi-grade fish species including Atlantic salmon,
Sockeye salmon, Albacore tuna, Red tuna, Hamachi, Saba, Black cod, Tako (octopus), and other seasonal
seafood.
Prepare complete meals and specialty raw bar items by precisely cutting seafood into Japanese "Neta" (sushi
and sashimi toppings) with exact specifications of length, thickness, and presentation style suitable for fusion
bistro dining.
Create and refine proprietary recipes, including the precise formulation of "Sushi-zu" (seasoned rice vinegar)
for "Shari", custom house dressings, and signature fusion sauces.
Oversee the production of authentic Japanese base stocks, signature dipping sauces (such as Teriyaki,
Ponzu), and specialized tempura batters, ensuring consistency in the establishment's distinct flavor profiles.
2. Kitchen Management
Requisition food ingredients and kitchen supplies by inspecting the freshness and quality of fish and daily
produce every morning; estimate daily consumption requirements and assist the Head Chef in placing
accurate inventory orders.
Ensure all food handling complies strictly with provincial health codes and sanitation regulations; rigorously
monitor the cleanliness of sushi stations, specialized Japanese knives, cutting boards, and line refrigeration
units to eliminate risks associated with raw seafood.
Implement food cost control measures by systematically tracking raw material inventory, optimizing fish
butchery yields, and minimizing food waste across all station prep activities.
3. Team Leadership
Instruct and train line cooks, prep staff, and kitchen helpers in proper Japanese knife techniques (using
specialized blades such as Yanagiba and Deba), hygienic fish filleting methodologies, and food safety
protocols.
Supervise daily kitchen operations and manage line schedules in the absence of the Head Chef, ensuring
precise execution of ticket orders, maintaining presentation standards, and fostering a collaborative, high-
efficiency environment.
How to Apply: send your ‘resume’
Mail; to the address above
Email: [email protected]
(Please respond with resume by email with ‘Sushi Chef 'on the subject line)
We thank everyone in advance for their application, but only candidates considered for this position will be
contacted for an interview. No phone calls regarding employment please.
Pay: $38.50 per hour
Work Location: In person
