Floating Sushi Chef

Hana Brands; Atlanta (GA); On-site; USD 55,000 - 90,000; Full time

Job summary

Hana Group North America is seeking a Regional Sushi Chef to lead sushi production across multiple kiosks in the Atlanta metro area. The role combines expert sushi preparation with on-the-floor leadership, training, and hands-on operational support.

You will travel between locations, ensure brand standards, food safety, and quality, and coach Sushi Chefs. The position requires strong knife skills, supervisory experience, and the ability to train teams while delivering a positive customer

Qualifications

• Minimum of three (3) years in the food service industry with sushi rolling experience required.
• Expert knife skills for cutting large fish and preparing vegetables for sushi production.
• Strong knowledge of food safety regulations and sanitation standards.
• Ability to train, coach, and lead others on the floor.

Responsibilities

• Serve as an expert in cutting, slicing, and filleting fish and preparing vegetables for sushi production.
• Prepare sushi dishes according to established guidelines for quality, portion size, and safety.
• Travel between kiosks to support staffing, training, and openings within the metro area.
• Train and coach Sushi Chefs on techniques, safety, and customer service expectations.
• Maintain a clean, safe work environment and monitor inventory and waste.
• Engage customers and uphold brand standards at each location.

Skills

Knife Skills

People Leadership

Food Safety

Quality Standards

Customer Engagement

Time Management

Job description

Description

The Regional Sushi Chef is a highly skilled, hourly, field-based role responsible for supporting sushi kiosk operations across a designated metro area. This position combines expert-level sushi preparation with hands‑on leadership, training, and operational support. The Regional Sushi Chef travels between assigned locations to ensure consistent execution of brand standards, food safety compliance, product quality, and team capability.

This role serves as a subject matter expert and on-the-floor leader, stepping into kiosks as needed to support staffing gaps, train and coach Sushi Chefs, reinforce operational expectations, and assist with new store openings or performance recovery. The Regional Sushi Chef leads by example—actively preparing sushi, engaging customers, and partnering with local leadership to drive operational excellence and a positive customer experience.

Key Competencies

Expert Culinary & Knife Skills, People Leadership & Coaching, Product Knowledge & Quality Standards, Food Safety & Sanitation Compliance, Profit Awareness & Waste Control, Customer Engagement & Professionalism,

Adaptability & Time Management

Duties & Responsibilities

• Serve as an expert in cutting, slicing, and filleting fish and preparing vegetables for sushi production.
• Prepare sushi dishes according to established company guidelines for quality, portion size, presentation, and food safety.
• Adhere to training guide and manual specifications when executing and teaching roll production.
• Inspect ingredients for freshness and quality, taking corrective action when standards are not met.
• Maintain a clean, safe, and organized work environment to prevent food contamination.
• Travel within a designated metro area to support multiple kiosk locations based on business needs.
• Provide hands‑on coverage during staffing shortages, high-volume periods, new openings, or performance improvement situations.
• Support inventory awareness, food waste reduction, and cost control through proper preparation and handling.
• Identify and elevate equipment, food safety, or operational issues to appropriate leadership.
• Train and coach Sushi Chefs on proper techniques, food safety practices, and customer service expectations.
• Reinforce company standards, policies, and ways of working through in-the-moment feedback and modeling.
• Set the example for professionalism, teamwork, and customer engagement at each location.
• Partner with local Sushi Team Leaders and managers to support team development and consistency.
• Greet, communicate with, and engage customers to ensure a positive and consistent brand experience.
• Act as a knowledgeable ambassador for the sushi program when interacting with store partners and clients.

This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

Requirements

• Minimum of three (3) years in the food service industry with sushi rolling experience required.
• Demonstrated expert knife skills, including cutting large fish for sashimi and nigiri.
• Strong working knowledge of food safety regulations and sanitation standards.
• Valid food handler’s license required.
• Proven ability to train, coach, and influence others through hands‑on leadership.
• Ability to work independently across multiple locations with sound judgment and professionalism.
• Ability to read, write, and communicate effectively in English.
• Ability to work under pressure in a fast‑paced retail environment
• Reliable transportation and ability to travel regularly by car within the assigned metro area.
• Alignment with company mission and core values.

Physical Requirements

• Ability to stand and walk for extended periods of time in retail and kiosk 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 perform repetitive motions using hands and arms.
• Ability to work in environments with temperature variations, noise, and production activity typical of food operations.

Hana Group North America is an Equal Opportunity Employer