Sushi Chef II
About The Position
The Sushi Chef II is a highly trained and experienced sushi chef who demonstrates expertise in knife skills, sushi-making fundamentals, and food safety. The role involves preparing traditional Japanese sushi rice; chopping, slicing, and filleting fish and vegetables; and maintaining a clean and safe work environment. The chef ensures ingredients are high quality and minimizes waste and costs through proper resource and equipment handling. The role also leads by example at the sushi bar, supporting preparation, smooth operations, restaurant quality standards, and excellent customer service while engaging customers.
Requirements
- At least two years of food handling experience, with either a culinary degree or sushi rolling experience.
- 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 in front of customers and respect for coworkers and the workplace.
- Valid food handler’s license and expert knowledge of food safety regulations.
- Ability to work under pressure with sound judgment.
- Ability to uphold the company mission and core values.
- Ability to stand and walk for extended periods, including on retail floors, at kiosk locations, or in field environments.
- Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation.
- Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment.
- Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations.
- Ability to perform repetitive motions and maintain the physical stamina required for daily operational activities.
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 below standard.
- Prepare sushi dishes according to company guidelines for quality, portion size, presentation, and food safety.
- Understand food waste and costs and their impact on kiosk goals.
- Maintain expectations for a clean work environment to 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 so 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
