Sushi Chef II

About the role

The Sushi Chef II position is a highly trained and experienced role in our organization. As an expert in the art of sushi, you will master knife skills, fundamentals of rolling sushi, and food safety. You will prepare traditional Japanese sushi rice, handle various kinds of fish, and maintain a clean and safe work environment while leading by example at the sushi bar.

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
• 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 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

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
• Embrace the company mission and core values