Sushi Chef II

Hana Brands; Bellingham (MA); Hybrid; USD 48,000 - 64,000; Full time

Job summary

Hana Brands in Massachusetts is seeking a Sushi Chef II with advanced knife skills and deep knowledge of sushi rice, fish prep, and presentation. You will lead by example at the sushi bar, ensuring quality and consistency across all kiosk offerings.

You must maintain rigorous food safety practices, communicate clearly in English, and thrive under pressure while guiding teammates to deliver outstanding customer experiences.

Qualifications

• Two years of food handling experience with culinary degree or sushi rolling background.
• Excellent knife skills for sashimi, nigiri and vegetable prep.
• Ability to read, write and communicate in English.
• Food safety certification and adherence to safety regulations.
• Ability to work under pressure and maintain quality standards.

Responsibilities

• Cut, slice and fillet fish and vegetables with precision.
• Follow training guides to create rolls per kiosk guidelines.
• Inspect fruits, vegetables, and fish and report quality issues.
• Prepare sushi dishes according to quality, portions and safety standards.
• Manage waste and costs to meet kiosk goals.
• Maintain a clean, contamination-free work environment.
• Report equipment issues to the manager on duty.
• Sterilize utensils and equipment before use.
• Engage with customers to ensure a positive experience.

Skills

People Skills

Expert Culinary Skills

Product Knowledge

Quality and Food Safety

Profit Knowledge and Waste Control

Education

Culinary degree

Sushi rolling experience

Job description

Sushi Chef II

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef II'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 II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer.

Key Competencies:

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

Duties and Responsibilities:

• Expert in cutting, slicing and filleting different types of fish and vegetables
• Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
• 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 company guidelines on quality, portion size, presentation and food safety
• Expert understanding of food waste and costs and how it impacts the goals of the kiosk
• Creating an expectation for 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 of two years food handling experience with either culinary degree or sushi rolling experience required
• Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
• Ability to read, write and communicate in English
• Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times
• Valid food handler's license, with expert 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