Sushi Team Leader

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 scheduling.
• Ability to understand and communicate recipes, production guides, food safety instructions, and workplace communications in English.
• Ability to stay organized and use sound judgment in a fast‑paced environment.
• Current food handler certification, or the ability to obtain one within the required timeframe.
• A professional and respectful approach with customers, coworkers, and store leadership.
• Experience running a kiosk, counter, department, or small food service location preferred.
• Experience with P&L, inventory management, or waste control preferred.
• Experience hiring and developing hourly team members preferred.
• Commitment to company mission, values, and professional customer interactions.

Physical Requirements

• Ability to stand and walk for extended periods of time while working in a retail sushi kiosk.
• 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 food, tools, materials, and equipment.
• Ability to perform repetitive hand and arm motions associated with food preparation.
• Ability to work around temperature changes, noise, water, and food production equipment.
• Ability to maintain the physical stamina required to complete food preparation, stocking, cleaning, and customer service responsibilities throughout the shift.
• Ability to travel occasionally by car for training, meetings, or coverage at other locations.