Sushi Line Cook

Hana Brands•San Francisco, CA

8d•$21 - $23•Onsite

About The Position

The Sushi Line Cook is an experienced, hands-on production role in a retail sushi kiosk. Reporting to the Sushi Team Leader, the cook produces the full sushi assortment, including specialty and higher-complexity items, according to company standards for quality, portion size, presentation, and food safety. The role works on the line alongside the kiosk team and supports consistent, efficient production while helping keep products available and controlling waste. The Sushi Line Cook trains and supports new Sushi Prep Cooks in knife technique, recipes, specifications, and food safety procedures. Seafood arrives as pre-portioned fillets or saku blocks; whole-fish butchery is not performed in the kiosks. The role also includes customer service, cleaning and sanitizing, stocking, and reporting product, equipment, or safety concerns.

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.
Ability to stand and walk for extended periods while working in a retail sushi kiosk.
Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation.
Ability to bend, reach, squat, and use hands and arms to handle food, tools, materials, and equipment.
Ability to perform repetitive hand and arm motions associated with food preparation.
Ability to work around temperature changes, noise, water, and food production equipment.
Ability to maintain the physical stamina required to complete food preparation, stocking, cleaning, and customer service responsibilities throughout the shift.

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.
Commitment to the company mission and values, and professional customer interactions.

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.