Sushi Chef II

About the role

This is a highly trained and experienced role for an expert in the art of sushi. The Sushi Chef II is responsible for mastering knife skills, sushi rolling fundamentals, and food safety while preparing traditional Japanese sushi rice, handling various kinds of fish, and maintaining a clean and safe work environment.

Key competencies include people skills, expert culinary skills, product knowledge, quality and food safety, profit knowledge, and waste control.

Responsibilities

• Expertly cut, slice, and fillet different types of fish and vegetables.
• Adhere to training guide/manual specifications, creating rolls based on provided guidelines for each kiosk.
• Inspect the quality of fruits, vegetables, and fish used in sushi dishes and report sub-standard quality to the STL.
• Prepare various types of sushi dishes according to established company guidelines on quality, portion size, presentation, and food safety.
• Understand food waste and costs and their impact on kiosk goals.
• Maintain a clean work environment to prevent food contamination.
• Report any problems with kitchen equipment to the manager on duty.
• Sterilize all utensils, instruments, and equipment used in sushi preparation before every use.
• Greet and communicate with customers to ensure they feel valued.

Other duties may be assigned as needed.

Requirements

• Minimum of two years in the food service industry; sushi rolling experience required.
• Excellent knife skills, including experience cutting large fish for sashimi and nigiri, and prepping vegetables for common sushi rolls and garnish.
• Ability to read, write, and communicate in English.
• Demonstrated professionalism in front of customers and respect for co-workers and the workplace at all times.
• Valid food handler’s license, with expert knowledge of food safety regulations.
• Ability to stand for long periods of time.
• Ability to work under pressure with sound judgment.
• Alignment with the company mission and core values.