Also called: Itamae
Prepares sushi and sashimi with expert knife skills.
Sushi chefs select fish, cut it with precision, make rice just right, and often serve customers directly at the counter. Top chefs train for years under a master.
Based on BLS restaurant cooks data; top omakase chefs earn far more.
Certificate, about 3 years after high school. Apprenticeship under experienced chefs or culinary school.
Ways in: On-the-job training, Apprenticeship, Trade school. Training cost: Get paid while you train.
Majors to look at: Culinary Arts (trade school).
Growing much faster than average (about 9% over 10 years).
Low risk for 10 years. Robots make cheap supermarket sushi, but knife craft and serving guests at the counter stay human.
Classes: Culinary arts CTE class, Japanese, Art.
Official data: O*NET occupation 35-2014.
Career Universe is an early version. Pay, training and AI-risk figures are estimates to start your own research, not verified facts. The research was written with AI research assistants, checked by validation scripts and spot-checked by hand. Check anything important with schools, employers and official sources. How the numbers work.