Mujō is a one Michelin star modern, Edomae-style Sushiya. We are inspired by the Japanese concept of ichi-go ichi-e, 一期一会, or “one time, one meeting.” Every service is a singular moment, never to be repeated, and we approach it with precision and focus.
Our team is expected to deliver an exceptional omakase experience through attention to detail and refined, professional service. A Sushi Chef is responsible for preparing sushi, and related Japanese dishes with precision, consistency, and strong attention to freshness and presentation.
We value individuals who approach service as a disciplined craft — thoughtful, composed, and exacting. Guest connections are genuine, grounded in respect, warmth, and a deep appreciation for the guest’s experience. If this aligns with your values, we invite you to apply using the link below and take the next step in your hospitality career.
Requirements
3+ years in the hospitality industry, preferably in a notable sushi restaurant
Japanese fish butchery and Japanese cuisine experience preferred
Experience in fine dining restaurants and service
Upscale sushi experience preferred, but not required
Strong interpersonal skills and the ability to work effectively in an open-kitchen and chef’s counter environment
Ability to communicate and work in English, especially while multi-tasking and interacting with guests
Attention to professional appearance, care and grooming are necessary for consideration
Compensation Details
$72,000 - $85,000 annually including tips
Benefits & Perks
Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!
Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)
Physical Demands
Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
Required to stand and walk for extensive periods of time without breaks during busy times
Required to be able to lift or move up to 50 pounds without assistance
"Passionately pursuing the perfect dining experience — one guest at a time"