Sushi Chef II

Hana Brands; San Francisco (CA); Hybride; USD 60 000 - 90 000; Plein temps

Résumé du poste

Hana Brands seeks a skilled Sushi Chef II to lead the sushi bar with expert knife skills, rice preparation, and precise fish cuts. You will uphold food safety standards and maintain high-quality service in a fast-paced setting.

The role emphasizes resourceful waste control, consistency in presentation, and customer engagement, with responsibility for training junior staff and ensuring a clean, safe work environment. English communication and food handler certification are required.

Qualifications

• Two years of food handling experience with either a culinary degree or sushi rolling experience
• Excellent knife skills for sashimi, nigiri, and vegetable prep
• Ability to read, write and communicate in English
• Professionalism with customers and coworkers, and respect for workplace
• Valid food handler's license and knowledge of food safety regulations
• Ability to work under pressure with sound judgment
• Aligns with company mission and core values

Responsabilités

• Expert in cutting, slicing and filleting different types of fish and vegetables
• Adhere to training guides and create rolls per kiosk guidelines
• Inspect quality of ingredients and inform supervisor when quality is sub-standard
• Prepare various sushi dishes according to quality, portion size, presentation and food safety
• Understand food waste and costs and their impact on kiosk goals
• Maintain a clean work environment to prevent contamination
• Report equipment problems to the on-duty manager
• Sterilize utensils and equipment before use
• Greet and communicate with customers to ensure they feel valued as customers

Connaissances

People Skills

Expert Culinary Skills

Product Knowledge

Quality and Food Safety

Profit Knowledge and Waste Control

Formation

Culinary degree

Description du poste

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