Sushi Sous Chef - Hiroki San

Sushi Sous Chef

Hiroki-San | Detroit, MI

Hiroki-San is seeking a skilled and passionate Sushi Sous Chef to join our culinary team in Detroit. This role is ideal for someone with strong sushi experience, excellent knife skills, and a deep appreciation for quality ingredients, precision, and hospitality. The Sushi Sous Chef will work closely with the Executive Chef and culinary leadership team to execute a high-level guest experience while supporting daily kitchen operations and mentoring the sushi team.

About Hiroki-San

Hiroki-San is a Japanese-inspired dining experience rooted in precision, hospitality, and thoughtful design. Focused on exceptional ingredients and elevated execution, the restaurant blends traditional technique with a modern approach to dining and service.

About Method Co.

Method Co. is a boutique hospitality company that develops, designs, and operates a portfolio of hotels, restaurants, and apartment-style accommodations across the country. With a focus on culturally relevant and design-driven experiences, Method Co. creates spaces that blend thoughtful service, elevated design, and a deep sense of place.

Responsibilities

• Prepare and execute sushi, sashimi, nigiri, rolls, and specialty dishes with consistency and precision
• Maintain high standards for fish butchery, knife work, rice preparation, and product handling
• Assist with ordering, inventory management, and daily prep organization
• Support training and development of sushi cooks and kitchen team members
• Ensure all food safety, sanitation, and cleanliness standards are consistently upheld
• Collaborate with culinary leadership on menu development, seasonal features, and service improvements
• Help oversee daily kitchen operations and maintain strong communication between front and back of house teams
• Maintain consistency, organization, and urgency during high-volume service periods
• Support a positive, respectful, and team-oriented kitchen culture

Qualifications

• 3+ years of sushi experience in a high-quality restaurant environment
• Prior leadership or sous chef experience preferred
• Strong knife skills and knowledge of fish fabrication and sushi techniques
• Understanding of Japanese ingredients, preparation methods, and presentation standards
• Ability to work cleanly, efficiently, and calmly in a fast-paced environment
• Strong attention to detail and commitment to quality
• Flexible schedule including nights, weekends, and holidays
• Passion for hospitality, teamwork, and continuous growth

What We Offer

• Competitive compensation
• Opportunities for growth within Method Co.’s expanding portfolio
• Medical, dental, and vision benefits
• Paid time off
• Employee dining discounts
• A collaborative and design-driven work environment

Working Conditions/Environment

• The person having this position may have to stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day.
• Agility in executing fast-paced movements to navigate different areas of the property efficiently.
• The person having this responsibility may have to move, pull, carry, or lift objects weighing at least 50 pounds.
• The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Method Co., along with its affiliates, is an equal opportunity employer and is committed to an inclusive workplace free from unlawful discrimination based on race, color, ancestry, nationality, religion, age, marital status, physical or mental disability, sexual orientation, gender, gender identity or any other protected characteristic under federal, state or local law. We believe in diversity and encourage any qualified individual to apply.

Disclaimer: The preceding job description has been designed to indicate the general nature and level of work performed by employees within this job. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this job.