Master Sushi Chef II: Precision, Quality & Service

Paylocity; Sonoma (CA); Hybrid; USD 34,440,000 - 48,216,000; Full time

Job summary

Hana Brands seeks a Sushi Chef II to lead high-quality sushi preparation at our kiosks. You will master knife skills, rice preparation, fish filleting, and ensure consistent presentation while maintaining food safety and cleanliness.

The role requires at least two years in food handling with culinary degree or sushi-rolling experience; English communication; ability to work under pressure; and dedication to waste control and cost management.

Qualifications

• People skills and expert culinary abilities are essential.
• Proficiency in product knowledge, quality, and food safety is required.
• Understanding of cost, waste, and profits supports kiosk goals.

Responsibilities

• Expert in cutting, slicing and filleting different types of fish and vegetables.
• Adhering to training guide/manual specs, creating rolls based on provided guidelines.
• Inspecting the quality of fruits, vegetables, and fish and informing supervisor when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation and food safety.
• Understanding food waste and costs and how it impacts kiosk goals.
• Creating a clean work environment to prevent food contamination.
• Reporting problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment before every use.
• Greeting and communicating with customers to ensure they feel valued.

Skills

People Skills

Culinary Skills

Product Knowledge

Quality and Food Safety

Profit Knowledge

Education

Culinary degree

Job description

Hana Brands seeks a Sushi Chef II to lead high-quality sushi preparation at our kiosks. You will master knife skills, rice preparation, fish filleting, and ensure consistent presentation while maintaining food safety and cleanliness.

The role requires at least two years in food handling with culinary degree or sushi-rolling experience; English communication; ability to work under pressure; and dedication to waste control and cost management.