Sushi Cook - Modita

CRG Dining•Indianapolis, IN

About The Position

Cunningham Restaurant Group (CRG) is a growing restaurant group with forty restaurants and eighteen concepts. Its back-of-house kitchens focus on fresh, locally sourced ingredients and scratch cooking. The Sushi Cook prepares sushi dishes in accordance with food safety regulations and restaurant standards. The role includes preparing traditional Japanese sushi rice; cutting, slicing, and filleting fish; inspecting ingredients; and preparing dishes to established standards for quality, portion size, and presentation. The cook also accommodates customer preferences and food allergy considerations, maintains a clean work area, tracks food supplies, and reports equipment problems. The position requires working effectively in a fast-paced kitchen and upholding nutrition, sanitation, safety, and ServSafe guidelines. This is a non-exempt position eligible for overtime compensation in accordance with applicable regulations. CRG offers competitive compensation, professional development opportunities, and a dynamic kitchen environment. The company states that it is committed to diversity, fairness, and equal opportunity.

Requirements

Proven experience as a sushi cook in a restaurant setting.
Knowledge of culinary techniques, cooking methods, and food safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and commitment to delivering high-quality food.
Flexibility to work evenings, weekends, and holidays.
Ability to stand for extended periods and perform physically demanding tasks, including lifting and carrying heavy pots and pans.
Tolerance for exposure to heat, steam, and kitchen equipment.

Responsibilities

Prepare traditional Japanese sushi rice.
Cut, slice, and fillet different types of fish.
Inspect the quality of fruits, vegetables, and fish, and notify the Executive Chef and/or Sous Chef when quality is substandard.
Prepare sushi dishes according to established guidelines for quality, portion size, presentation, and food safety.
Maintain a clean work environment to prevent food contamination.
Regularly take inventory of food supplies.
Report kitchen equipment problems to the manager on duty.
Communicate with wait staff to accommodate special requests and food allergy considerations.
Comply with nutrition, sanitation, industry regulations, safety standards, and ServSafe guidelines.