Sushi Chef II, Japanese Cuisine & Knife Skills
Overview
You will own sushi preparation and bar operations at a Hana Group kiosk, serving hundreds of customers daily. You will master knife skills and sushi rolling, ensuring top-quality dishes and food safety. You will collaborate with a small team, report to the STL, and engage customers directly. This role stands out for its expert-level focus on traditional techniques and waste control.
What You'll Do8
- 1Slice and fillet fish for sashimi, nigiri, and rolls, meeting exact specs.
- 2Roll sushi according to training guides for each kiosk, maintaining consistency.
- 3Inspect fish, vegetables, and fruit daily, flagging sub-standard quality to the STL.
- 4Prepare sushi rice, vegetables, and garnishes with precise portion control.
- 5Sterilize all utensils and equipment before every use.
- 6Keep the workspace spotless to prevent contamination.
- 7Report equipment issues to the manager on duty immediately.
- 8Greet customers and make them feel valued, driving repeat visits.
Requirements8
- 12+ years in food service, with sushi rolling experience required.
- 2Expert knife skills, including cutting large fish for sashimi and nigiri.
- 3Valid food handler's license with solid food safety knowledge.
- 4Ability to read, write, and communicate in English.
- 5Professional demeanor with customers and respect for coworkers.
- 6Stand for long shifts without issue.
- 7Work under pressure with sound judgment.
- 8Align with company mission and core values.
Salary Insight
$40 - $44k per year
Location
Required Skills
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