Sushi Cook

CRG Dining•Indianapolis, IN

3h•Onsite

About The Position

Our BOH focus is on fresh, locally sourced ingredients in full scratch kitchens. As a Cook, you are responsible for preparing and cooking a wide variety of dishes to ensure the quality and taste of our menu items. Your culinary skills, attention to detail, and commitment to food safety play a pivotal role in delivering an exceptional dining experience to our guests. We are looking to hire a highly experienced sushi cook to prepare sushi dishes in accordance with food health and safety regulations and restaurant standards. The sushi chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a sushi cook, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi cook should work well under pressure and maintain restaurant standards during busy periods.

Requirements

Proven experience as a sushi cook in a restaurant setting is required.
Knowledge of culinary techniques, cooking methods, and food safety practices.
Ability to work in a fast-paced kitchen environment.
Strong attention to detail and a commitment to delivering high-quality food.
Flexibility to work evenings, weekends, and holidays.

Responsibilities

Cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef and/or Sous Chef when quality is sub-standard.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment in order to prevent food contamination.
Regularly taking inventory of food supplies.
Reporting any problems with kitchen equipment to the manager on duty.
Communicating with wait staff to ensure that special requests and food allergy considerations are met.
Comply with nutrition, sanitation, and industry regulations, safety standards, and best practices in line with ServSafe guidelines.