Cory Bahr Restaurant Group, led by 2026 James Beard Award semifinalist Chef Cory Bahr, is seeking a Head Sushi Chef to lead the sushi program at Kōkō , a Japanese / Louisiana restaurant opening in Monroe, Louisiana. Benefits & Perks
Competitive salary based on experience
Performance-based bonus structure
Paid time off
Dining incentives
Creative input on menu development
Opportunity for growth within an expanding restaurant group
Direct collaboration with Chef Cory Bahr and leadership team
Cory Bahr Restaurant Group operates Parish Restaurant & Bar and Kōkō. The group is focused on building disciplined, high-performing restaurants that prioritize product quality, consistency, and genuine hospitality.
Chef Cory Bahr is a 2026 James Beard Award semifinalist for Best Chef: South and a nationally recognized chef with deep roots in North Louisiana. His work has earned recognition from Food & Wine and other national platforms, and his focus remains on building strong teams and maintaining a high standard of execution.
About KōkōKōkō is a Japanese / Louisiana concept that brings together traditional Japanese technique and the ingredients of the Gulf South. The menu is focused, seasonal, and detail-driven, with an emphasis on precision, balance, and a cohesive guest experience across food and beverage.
This is a hands-on, chef-driven environment with high expectations and a strong emphasis on consistency and discipline.
Head Sushi Chef ResponsibilitiesLead and manage all aspects of the sushi program
Maintain a focused sushi menu (nigiri, sashimi, maki, and composed dishes)
Ensure consistency, quality, and precision in all raw fish preparation and execution
Source and manage fish and specialty product with a focus on quality and seasonality
Oversee ordering, inventory, and cost control; maintain accurate pars and minimize waste
Train, mentor, and develop BOH staff with a focus on technique, consistency, and standards
Manage scheduling, labor, and team performance in alignment with business needs
Maintain and enforce sanitation, food safety, and handling standards at all times
Collaborate with Chef Cory Bahr on menu development, R&D, and seasonal changes
Maintain organization and discipline across all BOH systems (prep lists, line checks, temp logs, etc.)
Participate in leadership meetings and maintain clear communication with management
Strong foundation in traditional sushi technique and knife skills
Experience as a Sushi Chef in a high-volume or high-standard environment
Deep understanding of fish quality, sourcing, and seasonality
Ability to lead a team and maintain accountability
Strong organizational and inventory management skills
Professional, composed, and consistent under pressure
Interest in thoughtful, ingredient-driven cuisine
We are looking for someone who takes pride in their craft and can lead by example. This role requires attention to detail, consistency, and the ability to build and maintain a strong team!
This is not a passive role. This is an opportunity to take ownership of a program and help shape a concept from the ground up.
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