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About the Role
The Sushi Chef II is a highly trained and experienced role, serving as an expert in the art of sushi with mastery of knife skills, rolling fundamentals, and food safety. Responsibilities include preparing sushi rice, filleting fish, and maintaining a clean, safe work environment. This role emphasizes minimizing waste, controlling costs, and upholding restaurant quality standards while engaging customers.
Responsibilities
- Preparing traditional Japanese sushi rice
- Chopping, slicing, and filleting various kinds of fish
- Maintaining a clean and safe work environment
- Ensuring all ingredients used in dishes are of the highest quality
- Minimizing waste and costs through proper utilization of resources and handling of food and equipment
- Working well under pressure and maintaining restaurant quality standards
- Leading by example at the sushi bar, ensuring necessary preparation, smooth operations, and excellent customer service
- Engaging customers
- Expert in cutting, slicing, and filleting different types of fish and vegetables
- Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
- Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
- Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation, and food safety
- Demonstrating expert understanding of food waste and costs and how it impacts the goals of the kiosk
- Creating an expectation for a clean work environment in order to prevent food contamination
- Reporting any problems with kitchen equipment to the manager on duty
- Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use
- Greeting and communicating with customers to ensure that they feel valued
Requirements
- Minimum of two years food handling experience with either a culinary degree or sushi rolling experience required
- Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
- Ability to read, write, and communicate in English
- Demonstrated professionalism in front of customers and respect for co-workers and workplace at all times
- Valid food handler’s license, with expert knowledge of food safety regulations
- The ability to work under pressure with sound judgment
- Encompass the company mission and core values
- Ability to stand and walk for extended periods of time
- Ability to lift, carry, push, or pull materials weighing up to 40 pounds
- Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment
- Ability to work in environments that may include temperature variations, noise, and production activity
- Ability to perform repetitive motions and maintain physical stamina
Skills
- Knife skills
- Sushi rolling
- Food safety
- People Skills
- Expert Culinary Skills
- Product Knowledge
- Quality and Food Safety
- Profit Knowledge
- Waste Control
Experience Level
- Minimum of two years food handling experience
Education Level
- Culinary degree
About the Company
- Hana Brands is an Equal Opportunity Employer
Equal Opportunity
- Hana Brands is an Equal Opportunity Employer