Seasoned Sushi Chef II: Mastering Nigiri & Rolls

Hana Brands; Fremont (CA); Hybrid; USD 52,000 - 76,000; Full time

Job summary

Hana Brands in Fremont, CA is seeking a skilled Sushi Chef II to deliver high-quality sushi with expert knife skills and meticulous attention to safety and presentation. You will lead by example at the sushi bar, ensuring proper preparation, smooth operations and exceptional customer service while maintaining strict food safety standards.

Candidates must read training guides, adapt to kiosk guidelines, minimize waste, control costs and collaborate with the team to consistently exceed guest

Qualifications

• Minimum two years of food handling experience with culinary degree or sushi rolling experience.
• Excellent knife skills for sashimi, nigiri and vegetable prep.
• Proficient reading/writing English; professional conduct with customers and team.
• Valid food handler's license with knowledge of food safety regulations.

Responsibilities

• Expert in cutting, slicing and filleting fish and vegetables.
• Follow training guides and create rolls per kiosk guidelines.
• Inspect quality of fruits, vegetables and fish; inform supervisor if sub-standard.
• Prepare sushi dishes according to quality, portion size, presentation and safety.
• Manage food waste and costs to support kiosk goals.
• Maintain a clean work environment to prevent contamination.
• Report equipment problems to the manager on duty.
• Sterilize utensils and equipment before use.
• Engage customers to ensure they feel valued.

Skills

People Skills

Culinary Skills

Product Knowledge

Food Safety

Waste & Profit

Job description

Hana Brands in Fremont, CA is seeking a skilled Sushi Chef II to deliver high-quality sushi with expert knife skills and meticulous attention to safety and presentation. You will lead by example at the sushi bar, ensuring proper preparation, smooth operations and exceptional customer service while maintaining strict food safety standards.

Candidates must read training guides, adapt to kiosk guidelines, minimize waste, control costs and collaborate with the team to consistently exceed guest