Sushi Cook

Onni Group•Seattle, WA

1d•Onsite

About The Position

The Sushi Cook is responsible for preparing and executing sushi and related Japanese cuisine to established recipes and presentation standards. This role works across sushi stations, including fish prep, rice, nigiri, and maki, supporting the smooth and consistent operation of the sushi kitchen during service. The Sushi Cook follows the direction of the Sushi Sous Chef, Sous Chefs and Executive Chef, maintains high standards of cleanliness and food safety, and contributes to a clean, organized, and professional kitchen environment. Solette Seattle is a rooftop oasis atop Level South Lake Union, continuing the Solette story with a focus on creative cocktails, live music, and innovative cuisine for a community of tastemakers. Join us to bring lifestyle-driven hospitality to new heights with a dedicated, collaborative team in a vibrant, city-facing setting. Scheduled to open in of Spring 2026.

Requirements

Passion for sushi and Japanese cuisine with a commitment to quality and guest satisfaction
Culinary training or equivalent hands-on experience
Food Safe certification required
1-2 years of experience in a sushi kitchen, or equivalent line cook experience
Working knowledge of sushi stations: fish prep, rice, nigiri, maki, garnishes, sauce prep
Basic knife skills, knife safety, and fish handling techniques
Basic understanding of fish freshness indicators and proper storage
Good communication and teamwork skills
Ability to perform under pressure while maintaining high presentation standards

Nice To Haves

Creative and innovative approach to sushi concepts
Artistic passion for the culinary profession
Multilingual abilities
Interest in advancing sushi technique and learning additional stations
First Aid certification and basic safety training

Responsibilities

Follow sushi kitchen standards and procedures
Contribute to a positive, cohesive team environment
Collaborate effectively with service staff and other departments
Maintain attention to detail, speed, and accuracy
Ensure consistent quality and presentation
Keep pace with production schedules during service
Safely transport and store seafood
Operate and maintain sushi-specific equipment
Perform duties independently while maintaining kitchen integrity
Prepare and portion sushi ingredients (fish, rice, vegetables, garnishes, sauces) to recipe standards
Execute nigiri, maki, and other sushi items with consistency and proper technique
Run an assigned sushi station confidently and efficiently during service
Maintain a clean, organized, and well-stocked prep and sushi station
Conduct quality checks on fish freshness, rice texture, and presentation
Label, date, and rotate stock to ensure freshness and minimize waste
Follow all food safety and sanitation guidelines
Practice safe knife handling and proper tool and equipment maintenance
Communicate clearly with the kitchen team regarding orders and timing
Assist with receiving and storing seafood and kitchen deliveries
Support closing and cleaning duties as needed
Adapt to seasonal menu changes and specials as directed by the Sushi Sous Chef or Executive Chef