Sushi Chef II

Hana Brands•Milford, CT

17d•$17 - $20

About The Position

The Sushi Chef II is a highly trained and experienced sushi chef who demonstrates expert knife skills, knowledge of sushi preparation fundamentals, and food safety practices. The role prepares traditional Japanese sushi rice, chops, slices, and fillets fish and vegetables, and maintains a clean and safe work environment. The chef ensures ingredients are of the highest quality and minimizes waste and costs through proper use of resources and careful handling of food and equipment. The position requires working effectively under pressure while maintaining restaurant quality standards during assigned work hours. At the sushi bar, the chef leads by example, ensures preparation and smooth operations, and engages customers to provide excellent service. Key competencies include people skills, expert culinary skills, product knowledge, quality and food safety, and profit knowledge and waste control. Duties may include other tasks as needed.

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 with 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 and exercise sound judgment.
Ability to embody 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 with possible 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 the 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 company guidelines for quality, portion size, presentation, and food safety.
Understand food waste and costs and how they affect 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 each use.
Greet and communicate with customers to ensure they feel valued.
Lead by example at the sushi bar, ensuring preparation, smooth operations, and excellent customer service.