Sushi Chef II

About the role

This is a highly trained and experienced role for a master of knife skills, sushi fundamentals, and food safety. The Sushi Chef II prepares traditional Japanese sushi rice, chops, slices, and fillets various kinds of fish, and maintains a clean, safe work environment. You will lead by example at the sushi bar, ensuring smooth operations, excellent customer service, and engagement.

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 how they impact 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 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
• 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

Key Competencies

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