Sushi Chef II

Hana Group; Greensboro (NC); On-site; USD 42,000 - 66,000; Full time

Job summary

Hana Group North America is seeking a Sushi Chef II to lead expert sushi preparation, knife work and food safety in a fast-paced environment. You will ensure high-quality ingredients and consistent plating while minimizing waste and costs.

Strong customer service and leadership at the sushi bar are essential responsibilities. The role requires minimum two years in food service, sushi rolling experience, and excellent knife skills.

Qualifications

• Minimum of two years in the food service industry; sushi rolling experience required.
• Excellent knife skills - cutting large fish for sashimi & nigiri; prep of vegetables.
• Ability to read, write and communicate in English.
• Professional conduct with customers and coworkers; safety culture.

Responsibilities

• Expert in cutting, slicing and filleting fish and vegetables.
• Create rolls based on guidelines for each kiosk.
• Inspect quality of ingredients and report sub-standard items to supervisor.
• Prepare sushi dishes per company guidelines on quality, portion size, presentation and safety.
• Manage food waste and costs; maintain clean, safe work environment.
• Lead by example at the sushi bar with preparation, operations and customer service.

Skills

People Skills

Expert Culinary Skills

Product Knowledge

Quality and Food Safety

Profit Knowledge and Waste Control

Job description

Description

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.

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 in the food service industry; 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 stand for long periods of time
• The ability to work under pressure with sound judgement
• Encompass the company mission and core values

Hana Group North America is an Equal Opportunity Employer