Chef Job in Sunnyvale, California

I've got a small ghost kitchen and sell family style sushi feats for pick up and delivery only. The meals are totally deconstructed. The ideal chef would have experience with raw fish and be comfortable receiving raw fish loins and trimming/cutting them up into sashimi and poke. No need to know how to do sushi rolls or fancy plating or make it look nice or anything like that. I've got a whole packaging system that we'll use for the poke, sashimi, and other sides. See sushiboat..... for details. I'm new to this, and am looking for a person to grow and learn with. Looking for someone who is flexible and adaptable, and comfortable wearing multiple hats and working a flexible schedule. We might have to go on-site to do some corporate catering jobs together, we might have to stay in the kitchen late to sell out of our Sushi Boats, and we'll probably have a lot to learn and improve as we go. I'm a 40 year old entrepreneur, have a 7 month old baby and another one on the way, and am looking for someone to join me on this journey. I plan for Sushi Boat to open tons of locations and grow into a major national brand, so I'm looking for someone who's also got a good business sense for the restaurant/food world and takes an interest in helping Sushi Boat become successful. I'd like someone who can always be thinking of and implementing changes and improvements, adding efficiency, cutting cost, being creative, and most importantly, really doing whatever it takes to ensure our customers are happy, ordering again, and giving us 5 star reviews. At the end of the day, nothing will ruin our relationship faster than if I see you doing something that enables a bad customer experience to happen. I want someone who will take the best care of our customers and go above and beyond for them no matter what. If that isn't your mentality, we will not be a good match. We will probably be receiving fresh fish every morning, then need to prep our containers for the day, then begin receiving, and putting together orders around lunch time. Exact hours are TBD but I am very flexible as long as we're taking care of business. Hoping my grand opening is in April but I'd love to meet you ASAP and get you involved in my food sourcing, operations, etc.