Description KEY RESPONSIBILITIES · Help and prepare food items as per standard recipe cards whilst maintaining portion control and minimizing waste. · Prepare a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi) including maki, nigiri and sashimi · Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots) · Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate · Manage food prep activities, like boiling rice · Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies · Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine · Monitor food stock and place orders, as needed · Recommend new, modern recipes, like sushi burgers · Maintain hygiene principles in all cooking areas and clean your space at the end of the shif · Follow instructions provided by the executive chef or sous chef. · Demonstrate sense of urgency for responding to guest needs during all interactions. · Complete opening/closing duties according to procedures. · Always maintain cleanliness and organization of kitchen and storage areas. · Report any hazards, unsafe working conditions, or equipment which requires repair/maintenance. · Follow proper food handling procedures per Riverside County Food Handler Cert. · Follow Club policies and standard operating procedures. · Perform additional duties as assigned. Requirements REQUIREMENTS · High school diploma or equivalent preferred. · Previous experience or training as a line cook in full-service restaurant is preferred. · Excellent understanding of various cooking methods, ingredients, equipment, and procedures. · Current Riverside County Food Handler Card. · Accuracy and speed in executing assigned tasks. · Familiar with industry’s best practices. · Must be able to carry out instructions furnished in written, oral, or diagram form. · Must be able to communicate effectively with members, guests, and coworkers. · Must be outgoing, friendly, courteous, and patient. · Maintain a professional appearance and following uniform policies. PHYSICAL REQUIREMENTS · Must be able to accomplish prep work and cutting up vegetables, fruits, salads, etc. · Must be able to utilize a wide range of kitchen utensils such as chopping knives and grinders. · Measuring ingredients/seasons and stocking in an organized fashion. · Must be able to remain on feet standing and walking for long periods of time, up to 8 hours. As well as sit, squat, reach, bend, stoop, and twist. · Must be able to lift and carry 50 lbs. · Must be able to work flexible schedules including weekends and holidays. EOE/Drug Free Workplace