Sushi Chef II
About The Position
The Sushi Chef II is a highly trained and experienced sushi role requiring expert knife skills, knowledge of sushi preparation and food safety, and the ability to maintain restaurant quality standards. The position prepares traditional Japanese sushi rice and sushi dishes, and chops, slices, and fillets fish and vegetables. The chef ensures ingredients are high quality, minimizes waste and costs through proper use of resources and equipment, and maintains a clean, safe work environment. The Sushi Chef II leads by example at the sushi bar, supporting preparation and smooth operations while engaging customers and providing excellent customer service. The role requires working effectively under pressure and following company guidelines for quality, portion size, presentation, and food safety.
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 with sound judgment.
- Ability to encompass 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 guidelines provided to each kiosk.
- Inspect the quality of fruits, vegetables, and fish used in sushi dishes and inform the STL when quality is substandard.
- Prepare sushi dishes according to established company guidelines for quality, portion size, presentation, and food safety.
- Understand food waste and costs and how they affect kiosk goals.
- 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 ensure they 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
