Sushi Chef II

Hana Brands; San Francisco (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

Hana Brands in San Francisco is seeking a Sushi Chef II to lead advanced sushi preparation, knife work and quality control at the bar. This role requires mastery of rice cooking, fish handling and strict food safety standards.

You will train staff, ensure consistent presentation and maintain a clean, efficient workstation while delivering outstanding customer service during peak hours.

Qualifications

• Minimum of two years food handling experience with either culinary degree or sushi rolling experience required.
• Excellent knife skills with experience in cutting large fish for sashimi & nigiri, and prepping vegetables for rolls & garnish.
• Ability to read, write and communicate in English.
• Demonstrated professionalism in front of customers and respect for co-workers.

Responsibilities

• Expert in cutting, slicing and filleting different types of fish and vegetables.
• Adhering to training guidelines, creating rolls per kiosk guidelines.
• Inspecting quality of fruits, vegetables, and fish and informing supervisor when quality is sub-standard.
• Preparing various sushi dishes according to company guidelines on quality, portion size, presentation and food safety.
• Understanding food waste and costs and how it impacts kiosk goals.
• Maintaining a clean work environment to prevent contamination.
• Reporting kitchen equipment issues to the manager on duty.
• Sterilizing utensils, instruments, and equipment before use.
• Greeting and communicating with customers to ensure they feel valued.

Skills

People Skills

Culinary Skills

Product Knowledge

Quality and Food Safety

Profit Knowledge

Waste Control

Job description

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