Sushi Team Leader

Description Sushi Team Leader The Sushi Team Leader (STL) is a destination leadership role within the kiosk organization and serves as the on-site supervisor responsible for the day-to-day execution of sushi operations. The STL is accountable for schedule adherence, product ordering, food safety compliance, and the training support and development of Sushi Chefs. In addition to administrative responsibilities, the STL is a hands-on leader who actively participates in food preparation, ingredient prep, and maintaining a clean, safe, and customer-ready work environment. This role also serves as a key point of contact for customer and client communication, ensuring a positive experience while upholding brand, quality, and operational standards. Key Competencies People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties And Responsibilities Driving sales through operations and marketing executionControlling profit and loss by monitoring inventory management and business analysisExpert understanding of food waste and costs and how it impacts the goals of the kioskTraining and developing the team to meet the goals and expectations of the companyAdhering to training guide/manual specs, creating rolls based upon guidelines provided to each kioskPreparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safetyInspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standardSetting the example of customer service through ongoing communication with both the customer and clientCoaching and evaluating employees on ways of working aligned to company policy and expectationsRecruiting talent and leading team members aligned to the company cultureCreating an expectation for a clean work environment in order to prevent food contamination This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements Minimum of three years in the food service industry; sushi rolling experience requiredExcellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnishAbility to read, write and communicate in EnglishDemonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Valid food handler’s license, with expert knowledge of food safety regulationsThe ability to stand for long periods of timeThe ability to work under pressure with sound judgementEncompass the company mission and core values Physical Requirements Ability to stand and walk for extended periods of time, including on retail floors, kiosk locations, or field environments.Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation.Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment.Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations.Ability to perform repetitive motions and maintain physical stamina required for daily operational activities.Ability to travel regularly by car and occasionally by other means of transportation as required by business needs. Hana Brands is an Equal Opportunity Employer