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 include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. You will ensure all ingredients are of the highest quality, minimize waste and costs through proper utilization of resources and handling of food and equipment, work well under pressure, maintain restaurant quality standards, lead by example at the sushi bar, ensure smooth operations, and provide excellent customer service.

Key Competencies

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

Duties and Responsibilities

• Expert in cutting, slicing and filleting different types of fish and vegetables.
• Adhering to training guide/manual specifications, 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 food waste and costs and how it impacts the goals of the kiosk.
• Creating an expectation for a clean work environment 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 they feel valued.
• Performing other duties as assigned.

Requirements

• Minimum of two years food handling experience with either a culinary degree or sushi rolling experience.
• 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.
• Ability to work under pressure with sound judgement.
• Commitment to 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.