Traveling Temp Sushi and Fresh Foods Chef

Hana Brands•McCook, NE

5d•Onsite

About The Position

The Temp Sushi and Fresh Foods Chef is responsible for the fundamentals of rolling sushi, cutting produce and food safety. You will prepare sushi rice, chop, slice and fillet several kinds of fish, prepare other fresh food items as needed, and keep a clean and safe work environment. This is a temporary assignment in an operating sushi bar, working independently, hold quality standards through every shift, and minimize waste and cost through proper handling of food and equipment. The role ensures timely preparation, the operation runs smoothly, and provides service to customers. Strong performers on temporary assignments may be considered for Franchisee ownership opportunities in the Hana Brands network.

Requirements

Two or more years of food handling experience, plus either sushi rolling experience or a culinary degree.
Excellent knife skills — experienced in cutting large fish for sashimi and nigiri, and prepping vegetables for common sushi rolls and garnish.
Valid food handler's card, or the ability to obtain one before your first shift.
Expert knowledge of food safety regulations and safe food handling practice.
Able to communicate with customers and teammates in English well enough to take orders, answer questions, and follow food safety instruction.
Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times.
The ability to work under pressure with sound judgement.
Available to work the scheduled shift pattern for the full length of the assignment.
Encompass the company mission and core values.

Nice To Haves

ServSafe Food Handler or Food Protection Manager certification.
Experience in a grocery, club store, or other retail-host kiosk environment.
Experience covering or opening a location you have not worked before.
Interest in a longer-term path toward Franchisee ownership.

Responsibilities

Expert in cutting, slicing and filleting different types of fish, vegetables, and produce.
Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk.
Preparing traditional Japanese sushi rice to spec, consistently, every shift.
Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety.
Preparing various fresh foods including entrees and cut fruit, if required.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes.
Expert understanding of food waste and costs and how it impacts the goals of the kiosk.
Producing to par levels and to the day's expected volume so the case stays full without over-producing.
Creating an expectation for a clean work environment in order to prevent food contamination.
Sterilizing all utensils, instruments, and equipment used in sushi and food preparation before every use.
Greeting and communicating with customers to ensure that they feel valued as our customer.
Getting up to speed quickly in a store you have not worked before — its layout, par levels, equipment and host requirements.