Sushi Line Cook

Hana Brands•Jupiter, FL

8h•$18 - $20•Onsite

About The Position

The Sushi Line Cook is the experienced production role in a retail sushi kiosk, responsible for preparing the full sushi assortment—including specialty and higher-complexity items—to company standards for quality, portion size, presentation, and food safety. The position is hands-on and works on the line alongside the kiosk team, reporting to the Sushi Team Leader. Seafood arrives pre-portioned as fillets or saku blocks; whole-fish butchery is not performed in the kiosks. The role focuses on consistent, efficient production and on training and supporting new Sushi Prep Cooks in knife technique, recipes, specifications, and food safety procedures. The Sushi Line Cook monitors production levels and ingredient usage to maintain product availability while controlling waste, and helps keep the kiosk clean, organized, stocked, and customer-ready.

Requirements

At least 2 years of hands-on food preparation experience in a restaurant kitchen, deli, prepared foods department, or food production environment.
Solid knife skills and consistent portioning.
Working knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
Ability to understand recipes, product labels, production guides, food safety instructions, and workplace communications in English.
Ability to stay organized, work efficiently, and use sound judgment in a fast-paced environment.
Willingness to train and support newer cooks.
Current food handler certification, or ability to obtain one within the required timeframe.
Professional and respectful approach with customers, coworkers, and store leadership.
Commitment to the company mission, values, and professional customer interactions.

Nice To Haves

Sushi preparation experience in a restaurant, grocery, or high-volume food service setting.
Experience in garde manger, butchery, deli, prepared foods, or another high-volume prep station.
Experience training or onboarding other kitchen or prepared foods staff.
Experience monitoring production levels, food waste, and ingredient usage.

Responsibilities

Produce the full sushi assortment, including specialty and higher-complexity items, to company standards for quality, portion size, presentation, and food safety.
Slice and portion fish from pre-portioned fillets and saku blocks, and prepare vegetables for rolls and garnishes.
Prepare sushi rice and other ingredients according to company recipes and specifications.
Train new Sushi Prep Cooks on knife technique, recipes, specifications, and food safety procedures; check their work and provide clear, constructive feedback.
Monitor production levels and ingredient usage to maintain product availability while controlling waste.
Follow production guides, recipes, labeling requirements, and food safety procedures.
Inspect ingredients before use and report quality concerns to the Sushi Team Leader.
Clean and sanitize utensils, equipment, workstations, and food-contact surfaces; keep the kiosk clean, organized, stocked, and customer-ready.
Report equipment, product quality, or safety concerns to the Sushi Team Leader or manager on duty.
Greet customers, answer product questions, and provide friendly, professional service.
Perform other duties as assigned.