Sushi Line Cook

Maru Hospitality Group; Kalamazoo (MI); On-site; USD 17,908 - 22,041; Part time

Job summary

A modern dining establishment in Kalamazoo, MI, is seeking a Sushi Line Cook to join their team. The role emphasizes creating a memorable dining experience through high-quality sushi preparation and a culture focused on warm hospitality. Ideal candidates will demonstrate a positive attitude, a commitment to cleanliness, and the ability to multitask effectively. Pay ranges from $13 to $16/hour, highlighting the focus on mentorship and growth within the company.

Qualifications

• Positive attitude and eagerness to learn.
• Knowledge of sushi product fabrication.
• Understanding of food safety and sanitation practices.

Responsibilities

• Prepare and produce sushi with consistency.
• Maintain a clean and organized work station.
• Follow food safety guidelines.

Skills

Ability to connect with guests and team members

Ability to multitask

Recipe adherence

Job description

Maru combines unique, beautifully‑presented signature rolls with a modern‑yet‑organic atmosphere to create a memorable dining experience. We pride ourselves in our warm hospitality and chef‑driven mentality, empowering our teams by putting our people first, hands‑on mentorship, and a culture of the Creative Yes. An array of dishes from signature rolls, raw fish, unique sharing plates and hibachis, accompanied by a wine and cocktail menu made to accommodate any celebration. We are looking for a Sushi Line Cook with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide.

Pay: $13–16/hour

Learn more about what it’s like to work at Maru.

Follow us.

• Ability to connect with guests and team members
• Enlightened hospitality model
• Can create raving fans based off of performance
• Has the ability to create the yes for teammates and guests in different scenarios
• Embodies our core values
• Recipe Adherence
  • Menu knowledge
  • Plating consistency
  • Portioning
• Yield
  • Sushi product fabrication
• Prep and Production
  • Speed through service
  • Consistent quality from plate‑to‑plate, both carry out and dine‑in
  • Timing
  • Ticket comprehension
  • Prep consistency
• Safety/Sanitation
  • Work station is clean and organized
  • Sanitize between all projects
  • Knowledge of knife sharpening
  • Wear gloves when preparing ready‑to‑eat foods
  • Temperature logs completed per shift
  • Food served within time and temperature guidelines
  • Product labeling and adherence
• Ability to multitask
• Move seamlessly from one project to another