Sushi Team Leader

Destination role in the kiosk organization: the on-site supervisor accountable for schedule adherence, product ordering, food safety, and training of Sushi Chefs.

Responsibilities

• Drive sales through operations and marketing execution
• Control profit and loss by monitoring inventory management and business analysis
• Expert understanding of food waste and costs and how it impacts kiosk goals
• Train and develop the team to meet company goals and expectations
• Adhere to training guide/manual specs; create rolls based on provided guidelines
• Prepare various types of sushi dishes according to company guidelines on quality, portion size, presentation, and food safety
• Inspect the quality of fruits, vegetables, and fish; report sub-standard quality
• Set the example of customer service through ongoing communication with customers and clients
• Coach and evaluate employees on company policy and expectations
• Recruit talent and lead team members aligned to company culture
• Create and maintain a clean work environment to prevent food contamination

Requirements

• Minimum of three years in the food service industry; sushi rolling experience required
• Excellent knife skills—experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
• Ability to read, write, and communicate in English
• Demonstrated professionalism in front of customers and respect for co-workers and 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 judgement
• Embody the company mission and core values

Key Competencies

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