Sous Chef - Sushi

Welcome to SLS The Red Sea, where bold creativity and unapologetic luxury come to life.

Part of Ennismore’s globally celebrated lifestyle portfolio, SLS Hotels are known for redefining hospitality through striking design, elevated service, and magnetic social energy. Now open on the Red Sea coast, SLS The Red Sea stands as one of Saudi Arabia’s most exciting lifestyle destinations.

The resort features 150 impeccably designed keys, five dynamic Food & Beverage venues, and a luxurious spa sanctuary, offering guests a seamless blend of indulgence, entertainment, and escape. From vibrant dining experiences to moments of pure relaxation, every detail is crafted to surprise, inspire, and connect.

More than a hotel, SLS The Red Sea is a living stage—a place where creativity thrives, individuality is celebrated, and bold ideas are encouraged. As the journey continues beyond opening, we are building a passionate team to shape the future of this iconic destination. If you’re driven by excellence, energized by lifestyle hospitality, and ready to be part of something extraordinary, this is where your story continues.

We are hiring for a Sous Chef – Sushi specializing in Japanese cuisine to play a pivotal role in the day-to-day execution of kitchen operations at SLS The Red Sea. Supporting the Director of Culinary, this hands-on culinary leader is responsible for delivering exceptional sushi and Japanese dishes that reflect the outlet’s distinct identity, seasonal ingredients, and sustainability commitments. The Sous Chef – Sushi leads by example, ensuring precision, consistency, and authenticity while driving team performance, food safety compliance, and cost efficiency to create memorable dining experiences for our guests.

Key Responsibilities

• Support the Director of Culinary in implementing and executing innovative sushi and Japanese menus aligned with the outlet concept, seasonality, and sustainability goals.
• Ensure the highest standards of food preparation, knife skills, plating, and consistency across sushi and Japanese kitchen sections.
• Oversee sushi preparation during service, ensuring timing, flow, and presentation meet SLS luxury standards.
• Monitor recipes, portion control, product freshness, and quality, addressing any deviations proactively.
• Actively support kitchen planning, mise en place, and service preparation to maximize efficiency and output.
• Supervise culinary activities during service, maintaining discipline, precision, and calm under pressure.
• Support the training, scheduling, and supervision of sushi and kitchen team members to ensure operational readiness.
• Provide ongoing coaching and performance feedback aligned with individual development plans.
• Assist in performance evaluations, appraisals, and succession planning for junior chefs.
• Foster a culture of respect, accountability, craftsmanship, and continuous improvement within the kitchen.
• Assist in monitoring food costs, inventory levels, portion control, and waste reduction initiatives.
• Maintain accurate inventory records and support ordering in coordination with the Chef de Cuisine.
• Ensure correct storage, labeling, and stock rotation practices, with particular attention to raw fish handling.
• Monitor kitchen and sushi equipment, reporting maintenance or repair needs promptly.
• Enforce strict compliance with HACCP standards, food safety protocols, and local health regulations.
• Conduct routine checks of workstations, storage areas, and cleanliness to ensure audit readiness at all times.
• Support internal audits and prepare the kitchen for external inspections.
• Coordinate closely with front-of-house teams to ensure smooth service flow and alignment on guest expectations.
• Manage special requests, dietary requirements, allergies, and VIP arrangements with precision and discretion.
• Maintain visibility during service and engage with guests when appropriate, representing the culinary team with professionalism.

• Degree or Diploma in Culinary Arts or a related field is preferred.
• Minimum of 7 years of professional culinary experience, with at least 3 years in a leadership role such as Chef de Partie or Junior Sous Chef, preferably specializing in Japanese cuisine or sushi within a luxury hotel or upscale standalone restaurant.
• Strong expertise in traditional and modern sushi techniques, Japanese ingredients, knife skills, and presentation.
• Proven ability to supervise teams, manage service flow, and maintain consistency in high-volume environments.
• Solid understanding of food safety regulations, HACCP standards, and raw fish handling protocols.
• Experience with kitchen inventory control, food cost management, and procurement systems.
• Strong communication and organizational skills with exceptional attention to detail.
• Passion for culinary excellence, sustainability, and delivering elevated guest experiences.