Sushi Cook: Precision Prep, Growth & Flexible Schedule

Vandelay Companies; Houston (TX); On-site; USD 30,000 - 39,000; Full time

Benefits offered by this job

Healthcare

Flexible schedule

Career growth

Family meals

Dining discounts

Holiday closures

Collaborative culture

Job summary

Hudson House, part of Vandelay Companies in Houston, seeks a skilled Sushi Cook to deliver precise, high-quality sushi with creativity and consistency. You’ll work on a fast-paced, upscale sushi station, ensuring presentation and freshness meet our standards and guest expectations.

Join a team focused on hospitality, teamwork, and continuous culinary growth, with opportunities to contribute to seasonal offerings and menu development within Vandelay’s culinary program.

Qualifications

• 2+ years of professional sushi experience in a high-volume, upscale dining environment.
• Extensive knowledge of sushi preparation, traditional techniques, product quality, and proper ingredient handling.
• Strong knife skills with precision, speed, and accurate fish fabrication.

Responsibilities

• Prepare a full range of sushi offerings (sashimi, nigiri, maki) with precision and presentation.
• Fabricate and portion fish accurately, ensuring freshness and proper handling.
• Maintain a clean, organized sushi station and adhere to food safety guidelines.
• Monitor inventory and communicate ordering needs to maintain stock.
• Collaborate with kitchen team and leadership to support smooth service and menu development.

Skills

Sushi preparation

Knife skills

Food safety

Teamwork

Communication

Job description

Hudson House, part of Vandelay Companies in Houston, seeks a skilled Sushi Cook to deliver precise, high-quality sushi with creativity and consistency. You’ll work on a fast-paced, upscale sushi station, ensuring presentation and freshness meet our standards and guest expectations.

Join a team focused on hospitality, teamwork, and continuous culinary growth, with opportunities to contribute to seasonal offerings and menu development within Vandelay’s culinary program.