Sushi Chef

Hebrew Rehabilitation Center•Roslindale, MA

1d•Onsite

About The Position

Prepares, cooks, and presents sushi and other menu items according to standardized recipes, quality standards, production forecasts, portion controls, and cost expectations. Provides skilled sushi preparation for approved café, catering, and dining menus while supporting general First Cook assignments. Upholds Hebrew SeniorLife’s mission, patient dignity, choice, and safe, efficient service. Follows kosher standards, therapeutic diet instructions, and food safety procedures appropriate to the population served. The role includes organizing the sushi station and daily preparation, producing approved sushi items consistently and promptly, coordinating service and specials with culinary leaders, monitoring inventory and waste, and maintaining required product and food-safety records. The Sushi Chef inspects ingredients, follows facility kosher supervision and food-safety procedures, prevents cross-contamination, and cleans and safely maintains sushi tools and work areas. The position also requires respectful communication with patients, residents, visitors, and colleagues; completing assignments with appropriate follow-up; supporting other production areas as assigned; and following uniform, hygiene, safety, and departmental policies. The position is on-site, with a salary range of $23.68–$33.16. Physical requirements include lifting, pulling, and pushing up to 50 pounds; extended standing; short-distance walking; frequent bending; repetitive hand movements and precise knife work; and moving between hot kitchen areas and walk-in refrigerators or freezers.

Requirements

Five years of professional cooking experience, including at least two years of hands-on sushi preparation as a sushi cook or sushi chef in a commercial food service operation.
Demonstrated ability to prepare sushi rice, fabricate and slice fish, produce consistent rolls and nigiri, and maintain quality during high-volume service.
Working knowledge of sushi food safety, including fish sourcing and parasite controls, rice handling, time and temperature control, sanitation, allergen management, and required documentation.
ServSafe Food Protection Manager certification or equivalent recognized certification, or ability to obtain it within six months of hire.
Complete facility sushi safety training before independently operating the sushi station.
Ability to follow standardized recipes, kosher requirements, production schedules, and therapeutic diet instructions, and accurately calculate portions and recipe yields.
Ability to demonstrate sushi preparation, knife skills, sanitation, portion control, and workstation organization through a practical cooking assessment.
Ability to work the assigned schedule, including weekends, holidays, and special events as needed.
Ability to perform essential functions with or without reasonable accommodation, including lifting, pulling, and pushing up to 50 pounds; standing for extended periods; walking short distances; frequent bending; repetitive hand movements and precise knife work; and moving between hot kitchen areas and walk-in refrigerators or freezers.
Communicate in English sufficiently to understand recipes, diet orders, safety instructions, and production needs; work effectively under service pressure.
Demonstrate sound judgment, initiative, flexibility, teamwork, professional conduct, and the ability to coach colleagues.

Nice To Haves

High school diploma or equivalent.
Culinary education, formal sushi training, or a sushi apprenticeship.
Experience in healthcare, senior living, kosher food service, or high-volume café and catering operations.
Experience with sushi rice pH testing, HACCP records, recipe development, and training other culinary staff.

Responsibilities

Organize the sushi station and daily preparation list; prepare sushi rice, approved fish, cooked proteins, vegetables, sauces, and garnishes for scheduled service.
Produce consistent sushi rolls, nigiri, and other approved items with accurate portions, uniform cuts, attractive presentation, and timely service.
Use kosher-approved ingredients and equipment under facility kosher supervision, maintaining required separation and following ingredient restrictions.
Prepare fully cooked or vegetarian sushi options for patient and resident service; follow facility policy and applicable requirements for any separately authorized raw preparations.
Coordinate specials and service timing with the Junior Sous Chef and Executive Sous Chef; assist with recipe development, approved substitutions, and staff instruction.
Monitor yields, portion sizes, inventory, and waste; report purchasing needs and product concerns; label, date, cover, and rotate products using first-in, first-out practices.
Check food appearance, aroma, and appropriate taste samples for quality.
Inspect received fish and other ingredients for approved source, condition, temperature, and traceability; escalate unacceptable products before use.
When raw fish preparation is authorized, verify required parasite-destruction records or documented exemptions and follow approved thawing, storage, and handling procedures.
Prepare and hold sushi rice according to the facility’s approved procedure; follow time and temperature controls and, when applicable, measure and record pH using calibrated equipment under the approved HACCP plan.
Record receiving, cooking, cooling, reheating, and holding temperatures and other required safety checks; report deviations, follow corrective actions, and withhold unsafe food from service.
Prevent bare-hand contact with ready-to-eat foods; separate raw and ready-to-eat products and control allergen cross-contact.
Clean, sanitize, use, maintain, and safely store knives, rolling mats, boards, rice equipment, food-contact surfaces, and storage areas; report maintenance concerns.
Follow sanitation requirements, facility HACCP procedures, EOC action plans, personal hygiene and employee illness policies, and attend required safety and departmental training.
Maintain courteous, respectful relationships with patients, residents, visitors, and colleagues; communicate clearly, resolve concerns constructively, and refer unresolved issues to the supervisor.
Complete assignments with minimal assistance and appropriate follow-up; identify problems, suggest practical improvements, and support other production areas as assigned.
Follow uniform, jewelry, personal hygiene, safety, and departmental policies; perform other related duties as assigned.