Sushi Team Leader

About the role

The Sushi Team Leader runs the kiosk as the on-site leader, accountable for daily execution, scheduling, ordering, food safety compliance, and the development of the cooks on the team. This is a hands-on role. The Sushi Team Leader works the production line alongside the team rather than managing it from a distance, and serves as the main point of contact for store partners and customers. All seafood arrives pre-portioned as fillets or saku blocks; there is no whole-fish butchery in the kiosks.

Responsibilities

• Drive sales through daily operational and marketing execution.
• Manage ordering and inventory to keep the assortment available while controlling waste and cost.
• Review production and sales data to adjust production plans.
• Schedule the team and ensure schedule adherence.
• Train and develop Sushi Prep Cooks and Sushi Line Cooks against company standards, recipes, and food safety procedures.
• Coach and evaluate team members on performance and ways of working.
• Recruit and onboard new team members.
• Prepare sushi and complete ingredient prep alongside the team, meeting company standards for quality, portion size, presentation, and food safety.
• Inspect ingredients before use and escalate quality concerns to the Area Manager.
• Maintain food safety compliance, including temperature control, labeling, and sanitation standards.
• Keep the kiosk clean, organized, stocked, and customer-ready.
• Serve as the point of contact for store partners and customers, setting the example for service.
• Report equipment, product quality, or safety concerns and follow through to resolution.

Requirements

• At least 3 years in food service, including at least 1 year leading, supervising, or directing the work of others.
• Solid knife skills and consistent portioning; sushi experience preferred but not required.
• Working knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
• Ability to manage ordering, inventory, and