Sushi Chef II

About the role

This is a highly trained and experienced role for a Sushi Chef II, identified as an expert in the art of sushi. You will master knife skills, sushi rolling fundamentals, and food safety while leading by example at the sushi bar to ensure smooth operations and excellent customer service.

Responsibilities

• Prepare traditional Japanese sushi rice, chop, slice, and fillet various kinds 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 Shift Team Leader (STL).
• Prepare various types of sushi dishes according to company guidelines on quality, portion size, presentation, and food safety.
• Minimize waste and costs through proper utilization of resources and handling of food and equipment.
• 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 used in sushi preparation 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 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 and work under pressure with sound judgment.
• Commitment to the company’s mission and core values.

Key Competencies

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