Sushi Chef II

About the role

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety.

Responsibilities

• Prepare traditional Japanese sushi rice, chop, slice and fillet various kinds of fish
• Maintain a clean and safe work environment
• Ensure all ingredients used in dishes are of the highest quality
• Minimize waste and costs through proper utilization of resources and handling of food and equipment
• Work well under pressure and maintain restaurant quality standards during assigned work hours
• Lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer

Duties and Responsibilities

• Expert in cutting, slicing and filleting different types of fish and vegetables
• Adhere to training guide/manual specs; create rolls based upon guidelines provided to each kiosk
• Inspect the quality of fruits, vegetables, and fish used to prepare sushi dishes and inform the STL when quality is sub-standard
• 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 how it impacts the goals of the kiosk
• Create an expectation for a clean work environment in order 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 that they feel valued as our customer

Requirements

• Minimum of two years food handling experience with either 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 the customers and respect for co-workers and workplace at all times
• Valid food handler’s license, with expert knowledge of food safety regulations
• Ability to work under pressure with sound judgement
• Encompass the company mission and core values

Physical Requirements

• Ability to stand and walk for extended periods of time, including on retail floors, kiosk locations, or field environments
• 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 materials, tools, or equipment
• Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations
• Ability to perform repetitive motions and maintain physical stamina required for daily operational activities

Key Competencies

• People Skills
• Expert Culinary Skills
• Product Knowledge
• Quality and Food Safety
• Profit Knowledge and Waste Control