Sushi Line Cook

Hersha Hospitality Management LP•St. Petersburg, FL

About The Position

Prepare fresh, high-quality sushi, raw fish, and cold and hot line items in accordance with production requirements, strict food safety protocols, and established guest service and sustainability standards. The growth path for this role is Lead Cook, Sous Chef, and Assistant to the Head Chef. Prepare sushi rice, slice high-grade raw fish for sashimi and nigiri, and roll sushi to consistent quality using standardized recipe cards, presentation guidelines, and portion standards. Prepare sauces, dressings, vegetables, and rice base ahead of time, estimating quantities carefully to prevent over-preparation. Check pars for shift use, determine preparation and freezer-pull needs, and set up the line. Identify out-of-stock items or possible shortages. Date and rotate food containers according to company standards, maintain perishables at proper temperatures, and store unused prep and raw products in designated cold storage at the end of the shift with appropriate wrapping, labeling, and dating. Help address food-cost problems and control food waste, loss, and usage. Operate, maintain, and clean kitchen tools and equipment. Follow safe work practices, wear protective equipment, and comply with MSDS and OSHA standards. Perform other duties as requested by management.

Requirements

High school diploma or equivalent.
Two years of related experience.

Nice To Haves

Strong knife skills.
Familiarity with raw fish handling procedures.

Responsibilities

Prepare sushi rice, slice high-grade raw fish for sashimi and nigiri, and roll sushi consistently according to recipes, presentation guidelines, and portion standards.
Prepare sauces, dressings, vegetables, and rice base ahead of time, accurately estimating quantities to avoid over-preparation.
Check pars for shift use, determine preparation and freezer-pull needs, and set up the line.
Note out-of-stock items and possible shortages.
Date and rotate food containers, and maintain perishables at proper temperatures.
Wrap, label, date, and store unused prep and raw products in designated cold storage at the end of the shift.
Assist with correcting food-cost problems and control food waste, loss, and usage according to company standards.
Operate, maintain, and properly clean kitchen tools and equipment.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Perform other duties as requested by management.