Sushi Chef II

About the role

The Sushi Chef II is a highly trained and experienced role, identified as an expert in the art of sushi. You will master knife skills, fundamentals of rolling sushi, and food safety while preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish. The role ensures a clean and safe work environment and maintains restaurant quality standards during assigned work hours.

Responsibilities

• Expert in cutting, slicing, and filleting different types of fish and vegetables
• Adhere to training guide/manual specs, creating rolls based on provided guidelines
• Inspect the quality of fruits, vegetables, and fish; inform management if quality is sub-standard
• 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
• Lead by example at the sushi bar, ensuring preparation, smooth operations, and excellent customer service

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
• Ability to work under pressure with sound judgment
• Alignment with the company mission and core values