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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, sushi rolling fundamentals, and food safety. Responsibilities include preparing sushi rice, filleting fish, and maintaining a clean, safe work environment. This role emphasizes using high-quality ingredients, minimizing waste, and upholding restaurant quality standards under pressure. The Sushi Chef II will lead by example at the sushi bar, ensuring preparation, smooth operations, and excellent customer service.
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 the customer
- 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
- 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 in the food service industry
- 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 the customers and respect for co-workers and workplace at all times
- Valid food handler’s license
- Expert knowledge of food safety regulations
- Ability to stand for long periods of time
- Ability to work under pressure with sound judgement
- Encompass the company mission and core values
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 in the food service industry
Education Level
- Valid food handler’s license
About the Company
- Hana Group North America is an Equal Opportunity Employer
Equal Opportunity
- Hana Group North America is an Equal Opportunity Employer