"noii Sushi", Kirkland
Join Our Family at "noii" – A New Japanese Dining Experience in Kirkland!
We are building a home for Japanese culinary excellence, heartfelt hospitality, and a family-driven team culture. We are looking for passionate, customer-focused individuals who want to grow with us from the very beginning.
If you love Japanese cuisine, thrive in a team-oriented environment, and enjoy creating memorable dining experiences, this is your chance to be part of something exciting from day one!
We’re hiring now for our June 2025 opening! If you're ready to bring your energy, passion, and dedication to Noii, we'd love to meet you!
Opening June 2025 - Now Hiring Full-Time & Part Time Positions:
Head Chef, Sushi Chefs, Servers, Bartender, Hosts, Bussers, Prep Cooks, Dishwashers
Apply today and be part of something special in Kirkland!
Email: career@noiisushi.com
Tel: 425 500 8000
1. Head Chef
Lead the kitchen setup, including equipment selection, supplier sourcing, and menu development.
Create a well-balanced Japanese menu, blending traditional and modern dishes.
Recruit, train, and develop a skilled kitchen team to ensure a smooth launch and long-term success.
Oversee food preparation, cooking, plating, and presentation to maintain high quality and consistency.
Establish kitchen systems, workflows, and SOPs for efficiency and compliance with health & safety regulations.
Manage kitchen inventory, food costs, and waste control to optimize profitability.
Collaborate with management on pricing, promotions, and overall restaurant vision.
Ensure adherence to hygiene, safety, and food handling standards.
Qualifications:
Proven experience as a Head Chef or Executive Chef in a Japanese restaurant.
Strong knowledge of Japanese cooking techniques and ingredients (sushi, sashimi, tempura, ramen, etc.).
Experience in setting up a new kitchen or restaurant is a strong advantage.
Ability to lead, train, and inspire a team in a fast-paced environment.
Strong organizational and time-management skills.
Culinary degree or formal training in Japanese cuisine is preferred.
Salary: $70,000-80,000 per year with performance incentives. Health insurance for full time staff, paid time off, employee meal, employee discount.
2. Sushi Bar Sous Chef (6years+ experience)
The Sushi Bar Sous Chef is responsible for assisting in sushi, sashimi, and cold appetizer preparation, maintaining high-quality standards, and ensuring smooth kitchen operations at the sushi bar. This role requires expert knife skills, deep knowledge of Japanese cuisine, and the ability to work in a high-pressure, fast-paced environment
Assist in the preparation of Japanese cold dishes, crudos, tartars, salads.
Sushi, sashimi, rolls
cold appetizers,
cut and clean fish
daily vegetables and garnishes
sauces
Assist the head chef with ordering and ticket execution
Help manage the rollers
Help manage the cleanliness of the sushi bar, quality and inventory control.
Handle some ordering and assist the head chef
Sit in and assist meeting with the rest of the team
Service and guest interaction with professionalism and showmanship.
Assist Executive Chef in managing sushi bar workflow and maintaining efficiency during service.
Uphold strict sanitation and food safety protocols in compliance with Washington health codes.
Rate 22-25 /hour, Health insurance for full time staff, paid time off, employee meal, employee discount.
3. ROLLERS (3years+ experience)
The Sushi Roll Chef (Roller) is responsible for preparing high-quality maki rolls, hand rolls, and specialty sushi creations with speed, precision, and artistic presentation. The role requires expert knife skills, attention to detail, and a deep understanding of sushi rice preparation and ingredient handling.
Assist in the preparation of :
Sushi rolls
Sauces
Clean fish
Cut cucumber and avocado
Cut some garnishes
Spicy tuna mix, crab mix, salad mix
Clean the sushi bar
Help put away deliveries
Maintain strict sanitation and food safety standards in compliance with Washington health regulations.
Rate 20-25 /hour, Health insurance for full time staff, paid time off, employee meal, employee discount.
4. ROLLERS Hot Side (3years+ experience)
The Hot Side Sushi Roll Chef (Roller) is responsible for preparing baked, torched, and tempura-style sushi rolls, along with hot appetizers and cooked sushi variations. This role requires expertise in sushi rolling, tempura frying, precise torching, and oven-baked sushi preparations, ensuring every dish meets the restaurant’s high standards for flavor, texture, and presentation.
Assist in the preparation of :
hot and cold rolls
Sauces
hot and cold appetizers
cut cucumber and avocado
cut some garnishes
Help clean the kitchen
Make and manage the sushi rice
Form the crispy rice
Possibly help make some tempura for the rolls
Put away deliveries
Maintain strict sanitation and food safety standards in compliance with Washington health regulations.
Rate 20-22 /hour, Health insurance for full time staff, paid time off, employee meal, employee discount.
5. COOK – HOT KITCHEN
Prepare and cook hot kitchen dishes
Maintain high food quality, presentation, and consistency.
Follow food safety and sanitation standards.
Assist with prep work, stock management, and kitchen cleanliness.
Work efficiently in a team-oriented environment.
Rate 20-25 /hour, Health insurance for full time staff, paid time off, employee meal, employee discount.
6. RESTAURANT MANAGER
The Restaurant Manager is responsible for overseeing FOH operations, ensuring top-tier customer service, and working closely with the Head Chef to maintain smooth coordination between service and the kitchen. This role requires strong leadership, organization, and customer engagement skills to maintain the restaurant’s high standards in both service and operational efficiency.
Front-of-House Management
Oversee daily FOH operations, ensuring excellent service and a welcoming atmosphere.
Lead, train, and develop the host, server, and bar teams to deliver an elevated guest experience.
Monitor and maintain restaurant cleanliness, ambiance, and guest satisfaction standards.
Handle guest feedback, complaints, and special requests with professionalism.
Manage the reservation system and seating flow to optimize guest experience and table turnover.
Collaboration with Head Chef & Kitchen Coordination
Work closely with the Head Chef to ensure seamless communication between FOH & BOH.
Coordinate service timing, ensuring efficient food preparation and delivery.
Relay customer feedback, special requests, and dietary restrictions to the kitchen.
Assist in implementing seasonal menu changes, new dish launches, and special events.
Staff Leadership & Training
Hire, train, and mentor FOH staff, ensuring consistency in service standards.
Conduct pre-shift meetings to align FOH & BOH teams on daily priorities.
Foster a positive team culture, maintaining high morale and productivity.
Enforce company policies, health & safety regulations, and Washington labor laws.
Customer Experience
Act as the face of the restaurant, welcoming guests and addressing concerns promptly to ensure exceptional service.
Monitor guest satisfaction through feedback, reviews, and direct interactions.
Implement strategies to enhance the overall guest experience and drive repeat business.
Financial & Operational Management
Oversee FOH labor costs, ensuring proper staffing levels without exceeding budget.
Monitor sales performance, labor costs, and overall profitability.
Work with the ownership team to implement sales growth strategies, promotions, and events.
Manage inventory, ordering, and vendor relationships for FOH supplies.
Marketing, Promotion & Customer Engagement
Collaborate with the management team to create and execute marketing campaigns, promotions, and events.
Assist in local marketing efforts, influencer partnerships, and social media engagement.
Develop and execute special events, private dining experiences, and loyalty programs.
Monitor guest reviews on Google, Yelp, OpenTable, and respond professionally to feedback.
Qualifications
Proven experience as a Restaurant Manager in an upscale or fine-dining restaurant.
Strong knowledge of Japanese cuisine and culture is highly preferred.
Exceptional leadership, communication, and organizational skills.
Hands-on approach with the ability to multitask and problem-solve effectively in a fast-paced environment.
Proficiency in restaurant management software (e.g., POS systems, inventory management tools).
Financial acumen with the ability to interpret P&L statements, control costs, and drive profitability. A customer-first mindset with a passion for delivering outstanding guest experiences.
Knowledge of health and safety regulations.
Key Performance Indicators (KPIs)
Monthly sales and profitability targets.
Labor cost and food cost management (percentage of sales).
Guest satisfaction scores and positive reviews.
Staff retention rates and employee performance.
Operational efficiency (e.g., minimal downtime, smooth workflows).
Salary $60,000-65,000, Health insurance for full time staff, paid time off, employee meal, employee discount.
7. Front of House
We are hiring Bartender, Server, Host, Bussers, Food Runners positions.
Rate: $20-22: Depends on Experience + Tips
Bartender
Qualifications
At least 2 years of bartending experience in a restaurant, hotel or food industry
Any related customer service/oriented experience will be considered
Must have clear written and verbal communication skills
Rate: $20-22: Depends on Experience + Tips
Server
Qualifications
At least 2 years of experience as a server in a restaurant, hotel or food industry
Any related customer service/oriented experience will be considered
Must have clear written and verbal communication skills
Rate: $20-22: Depends on Experience + Tips
Host
Qualifications
2 years of experience as a host in high volume restaurant
Any related customer service/oriented experience will be considered
Must have clear written and verbal communication skills
Rate: $20-22: Depends on Experience + Tips
Bussers
Qualifications
Must be able to lift at least 30 lbs.
2-year experience working in a fast-paced restaurant
Excellent customer service and people skills
Rate: $20-22: Depends on Experience + Tips
Food Runners
Qualifications
At least 2 years of experience as a food runner in a restaurant, hotel or food industry
Ability to multitask
Ability to work in a fast-paced restaurant
Must have a passion for food and service
Preferred Qualifications:
Knowledge of Thai food is a plus
Rate: $20-22: Depends on Experience + Tips
