Sushi Chef I

Hana Group; New York (NY); On-site; USD 21,000 - 34,000; Full time

Job summary

Hana Brands in New York seeks an entry-level Sushi Chef I to learn knife skills, rolling techniques, and food safety. You will prepare sushi rice, slice fish and maintain a clean, safe workspace during busy periods.

The role emphasizes high-quality ingredients, working under pressure, and adherence to restaurant standards while developing core culinary skills.

Qualifications

• Minimum 6 months of food handling experience; sushi rolling experience preferred.
• Ability to read, write and communicate in English.
• Communicate with the customer to engage and understand their needs.
• Knowledge of food safety regulations and safe kitchen practices.

Responsibilities

• Cutting, slicing and filleting different types of fish and vegetables
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes
• Preparing various types of sushi dishes according to guidelines on quality, portion size, presentation, and food safety
• Maintaining a clean work environment to prevent food contamination
• Reporting problems with kitchen equipment to the manager on duty
• Sterilizing utensils, instruments, and equipment before every use
• Greeting and communicating with customers to ensure they feel valued as our customer

Skills

Food handling

Sushi rolling

English communication

Customer interaction

Quality and safety awareness

Education

Food Handler's License

Job description

Sushi Chef I

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment.

Description

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods.

Key Competencies

People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control

Duties And Responsibilities

• Cutting, slicing and filleting different types of fish and vegetables
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Maintaining a clean work environment in order to prevent food contamination
• Reporting any problems with kitchen equipment to the manager on duty
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use
• Greeting and communicating with customers to ensure that they feel valued as our customer

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

Requirements

• Minimum 6 months of food handling experience; sushi rolling experience preferred
• Ability to read, write and communicate in English
• Communicate with the customer/member to engage and understand their needs
• Valid food handler’s license, with sound knowledge of food safety regulations
• The ability to work under pressure with sound judgement
• Encompass the company mission and core values

Physical Requirements

• Ability to stand and walk for extended periods of time, including on retail floors, kiosk locations, or field 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 use hands and arms to handle materials, tools, or equipment.
• Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations.
• Ability to perform repetitive motions and maintain physical stamina required for daily operational activities.

Hana Brands is an Equal Opportunity Employer