Sushi Chef II

About the role

A highly trained and experienced position for a master of knife skills, sushi fundamentals, and food safety. The Sushi Chef II prepares traditional Japanese sushi rice, slices and fillets fish, and maintains a clean, safe work environment while leading by example at the sushi bar.

Key competencies: 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
• Inspect the quality of fruits, vegetables, and fish; report sub-standard quality to the STL
• Prepare various types of sushi dishes according to 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 problems with kitchen equipment to the manager on duty
• Sterilize all utensils, instruments, and equipment 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 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
• 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