Sushi Chef II
About The Position
The Sushi Chef II is a highly trained and experienced sushi professional responsible for preparing sushi to company quality, portion, presentation, and food-safety standards. The role requires expert knife skills, knowledge of sushi fundamentals, and the ability to prepare traditional Japanese sushi rice, cut and fillet fish, and prepare vegetables. The Sushi Chef II leads by example at the sushi bar, supporting preparation and smooth operations while engaging customers and providing excellent service. The position emphasizes ingredient quality, efficient use of resources, waste and cost control, and maintaining a clean, safe work environment. The successful candidate works well under pressure and maintains restaurant-quality standards during assigned work hours.
Requirements
- At least two years of experience in the food service industry; sushi-rolling experience is required.
- Excellent knife skills, including experience cutting large fish for sashimi and nigiri and preparing vegetables for common sushi rolls and garnish.
- Ability to read, write, and communicate in English.
- Demonstrated professionalism with customers and respect for coworkers and the workplace at all times.
- Valid food handler’s license and expert knowledge of food-safety regulations.
- Ability to stand for long periods of time.
- Ability to work under pressure and exercise sound judgment.
- Ability to embody the company mission and core values.
Responsibilities
- Cut, slice, and fillet different types of fish and vegetables.
- Follow training-guide and manual specifications and create rolls according to the guidelines provided to each kiosk.
- Inspect the quality of fruits, vegetables, and fish used to prepare sushi, and inform the STL when quality is substandard.
- Prepare sushi dishes according to company guidelines for quality, portion size, presentation, and food safety.
- Understand food waste and costs and how they affect kiosk goals; use resources and handle food and equipment appropriately to minimize waste and costs.
- Maintain a clean work environment to help prevent food contamination.
- Report kitchen-equipment problems to the manager on duty.
- Sterilize utensils, instruments, and equipment used in sushi preparation before every use.
- Greet and communicate with customers to help them feel valued.
- Lead by example at the sushi bar, ensuring necessary preparation, smooth operations, and excellent customer service.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
