Regional Sushi Chef

Hana Group US•Atlanta, GA

1d•$19 - $22•Onsite

About The Position

The Regional Sushi Chef is a highly skilled, hourly, field-based role responsible for supporting sushi kiosk operations across a designated metro area. This position combines expert-level sushi preparation with hands-on leadership, training, and operational support. The Regional Sushi Chef travels between assigned locations to ensure consistent execution of brand standards, food safety compliance, product quality, and team capability. This role serves as a subject matter expert and on-the-floor leader, stepping into kiosks as needed to support staffing gaps, train and coach Sushi Chefs, reinforce operational expectations, and assist with new store openings or performance recovery. The Regional Sushi Chef leads by example—actively preparing sushi, engaging customers, and partnering with local leadership to drive operational excellence and a positive customer experience.

Requirements

Minimum of three (3) years in the food service industry with sushi rolling experience required.
Demonstrated expert knife skills, including cutting large fish for sashimi and nigiri.
Strong working knowledge of food safety regulations and sanitation standards.
Valid food handler’s license required.
Proven ability to train, coach, and influence others through hands-on leadership.
Ability to work independently across multiple locations with sound judgment and professionalism.
Ability to read, write, and communicate effectively in English.
Ability to work under pressure in a fast-paced retail environment
Reliable transportation and ability to travel regularly by car within the assigned metro area.
Alignment with company mission and core values.

Responsibilities

Serve as an expert in cutting, slicing, and filleting fish and preparing vegetables for sushi production.
Prepare sushi dishes according to established company guidelines for quality, portion size, presentation, and food safety.
Adhere to training guide and manual specifications when executing and teaching roll production.
Inspect ingredients for freshness and quality, taking corrective action when standards are not met.
Maintain a clean, safe, and organized work environment to prevent food contamination.
Travel within a designated metro area to support multiple kiosk locations based on business needs.
Provide hands-on coverage during staffing shortages, high-volume periods, new openings, or performance improvement situations.
Support inventory awareness, food waste reduction, and cost control through proper preparation and handling.
Identify and escalate equipment, food safety, or operational issues to appropriate leadership.
Train and coach Sushi Chefs on proper techniques, food safety practices, and customer service expectations.
Reinforce company standards, policies, and ways of working through in-the-moment feedback and modeling.
Set the example for professionalism, teamwork, and customer engagement at each location.
Partner with local Sushi Team Leaders and managers to support team development and consistency.
Greet, communicate with, and engage customers to ensure a positive and consistent brand experience.
Act as a knowledgeable ambassador for the sushi program when interacting with store partners and clients.