Sushi Chef II

Hana Group; Charlotte (NC); On-site; USD 21,000 - 30,000; Full time

Job summary

Hana Brands in Charlotte, NC is seeking an experienced Sushi Line Cook to produce the full sushi assortment to company standards. You will work alongside the kiosk team, ensuring quality, portioning, and food safety while supporting new cooks on technique and recipes.

You will monitor ingredients, train others, and maintain efficiency in a high-volume setting, prioritizing customer service and accurate execution of production guides.

Qualifications

• At least 2 years of hands-on food preparation experience in a restaurant kitchen, deli, prepared foods department, or food production environment.
• Solid knife skills and consistent portioning. Experience in garde manger, butchery, deli, prepared foods, or another high-volume prep station transfers well; sushi experience is preferred but not required.
• Working knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
• Ability to understand recipes, product labels, production guides, food safety instructions, and workplace communications in English.
• Ability to stay organized, work efficiently, and use sound judgment in a fast-paced environment.
• Willingness to train and support newer cooks.
• Current food handler certification, or the ability to obtain one within the required timeframe.
• A professional and respectful approach with customers, coworkers, and store leadership.
• Sushi preparation experience in a restaurant, grocery, or high-volume food service setting preferred.
• Experience training or onboarding other kitchen or prepared foods staff preferred.
• Experience monitoring production levels, food waste, and ingredient usage preferred.
• Commitment to company mission, values, and professional customer interactions.

Responsibilities

• Produce the full sushi assortment, including specialty and higher-complexity items, to company standards for quality, portion size, presentation, and food safety.
• Slice and portion fish from pre-portioned fillets and saku blocks, and prep vegetables for rolls and garnishes.
• Prepare sushi rice and other ingredients according to company recipes and specifications.
• Train new Sushi Prep Cooks on knife technique, recipes, specifications, and food safety procedures, checking their work and providing clear, constructive feedback.
• Monitor production levels and ingredient usage to keep products available while controlling waste.
• Follow production guides, recipes, labeling requirements, and food safety procedures.
• Inspect ingredients before use and report quality concerns to the Sushi Team Leader.
• Clean and sanitize utensils, equipment, workstations, and food-contact surfaces, and keep the kiosk clean, organized, stocked, and customer-ready.
• Report equipment, product quality, or safety concerns to the Sushi Team Leader or manager on duty.
• Greet customers, answer product questions, and provide friendly, professional service.

Skills

Knife skills

Food safety

Training others

English communication

Job description

DescriptionThe Sushi Line Cook is the experienced production role in the kiosk, responsible for producing the full sushi assortment, including specialty and higher-complexity items, to company standards for quality, portion size, presentation, and food safety. Reporting to the Sushi Team Leader, this is a hands-on role worked on the line alongside the rest of the kiosk team.

DescriptionThe Sushi Line Cook is the experienced production role in the kiosk, responsible for producing the full sushi assortment, including specialty and higher-complexity items, to company standards for quality, portion size, presentation, and food safety. Reporting to the Sushi Team Leader, this is a hands-on role worked on the line alongside the rest of the kiosk team. The primary focus of this role is consistent, efficient production of the full assortment, together with training and supporting new Sushi Prep Cooks on knife technique, recipes, specifications, and food safety procedures. The Sushi Line Cook also monitors production levels and ingredient usage to keep products available while controlling waste. All seafood arrives pre-portioned as fillets or saku blocks. There is no whole-fish butchery in the kiosks. Key CompetenciesSolid knife skills and consistent portioning, ability to produce specialty and higher-complexity items to specification, working knowledge of food safety and sanitation standards, willingness to train and support newer cooks, efficiency and sound judgment in a fast-paced production environment, and a professional, service-minded approach with customers, teammates, and store partners. Duties & Responsibilities

• Produce the full sushi assortment, including specialty and higher-complexity items, to company standards for quality, portion size, presentation, and food safety.
• Slice and portion fish from pre-portioned fillets and saku blocks, and prep vegetables for rolls and garnishes.
• Prepare sushi rice and other ingredients according to company recipes and specifications.
• Train new Sushi Prep Cooks on knife technique, recipes, specifications, and food safety procedures, checking their work and providing clear, constructive feedback.
• Monitor production levels and ingredient usage to keep products available while controlling waste.
• Follow production guides, recipes, labeling requirements, and food safety procedures.
• Inspect ingredients before use and report quality concerns to the Sushi Team Leader.
• Clean and sanitize utensils, equipment, workstations, and food-contact surfaces, and keep the kiosk clean, organized, stocked, and customer-ready.
• Report equipment, product quality, or safety concerns to the Sushi Team Leader or manager on duty.
• Greet customers, answer product questions, and provide friendly, professional service.

This job description outlines the general duties and responsibilities for the position. Other duties may be assigned as needed. Requirements

• At least 2 years of hands-on food preparation experience in a restaurant kitchen, deli, prepared foods department, or food production environment.
• Solid knife skills and consistent portioning. Experience in garde manger, butchery, deli, prepared foods, or another high-volume prep station transfers well; sushi experience is preferred but not required.
• Working knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
• Ability to understand recipes, product labels, production guides, food safety instructions, and workplace communications in English.
• Ability to stay organized, work efficiently, and use sound judgment in a fast-paced environment.
• Willingness to train and support newer cooks.
• Current food handler certification, or the ability to obtain one within the required timeframe.
• A professional and respectful approach with customers, coworkers, and store leadership.
• Sushi preparation experience in a restaurant, grocery, or high-volume food service setting preferred.
• Experience training or onboarding other kitchen or prepared foods staff preferred.
• Experience monitoring production levels, food waste, and ingredient usage preferred.
• Commitment to company mission, values, and professional customer interactions.

Physical Requirements

• Ability to stand and walk for extended periods of time while working in a retail sushi kiosk.
• 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 food, tools, materials, and equipment.
• Ability to perform repetitive hand and arm motions associated with food preparation.
• Ability to work around temperature changes, noise, water, and food production equipment.
• Ability to maintain the physical stamina required to complete food preparation, stocking, cleaning, and customer service responsibilities throughout the shift.

Hana Brands is an Equal Opportunity Employer