Sushi Line Cook — Precision Prep & Mentorship

Hana Brands

Greensboro (NC)

Sur place

USD 19 000 - 30 000

Plein temps

Il y a 2 jours
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Résumé du poste

Hana Brands is seeking a Sushi Line Cook to produce the full sushi assortment on the kiosk line, ensuring quality, portion size, presentation and food safety. You will work alongside the team and report to the Sushi Team Leader.

The role emphasizes consistent, efficient production, training new Sushi Prep Cooks on knife technique, recipes, and safety, while monitoring ingredient usage and waste in a fast-paced environment.

Qualifications

  • 2+ years of hands-on food preparation in a restaurant or similar setting.
  • Solid knife skills and consistent portioning; garde manger or deli experience helpful.
  • Knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
  • Ability to follow recipes and production guides in English.
  • Able to work efficiently in a fast-paced kiosk; strong organizational skills.
  • Willingness to train and support newer cooks; professional conduct.

Responsabilités

  • Produce full sushi assortment to quality standards and safety.
  • Slice and portion fish from pre-portioned fillets and saku blocks.
  • Prepare sushi rice and ingredients per recipes and specs.
  • Train new Sushi Prep Cooks on technique and safety.
  • Monitor production levels and ingredient usage to reduce waste.
  • Greet customers and provide friendly, professional service.

Connaissances

Knife skills
Food safety knowledge
Training others
English proficiency
Organizational skills
Customer service

Formation

Food handler certification

Description du poste

Hana Brands is seeking a Sushi Line Cook to produce the full sushi assortment on the kiosk line, ensuring quality, portion size, presentation and food safety. You will work alongside the team and report to the Sushi Team Leader.

The role emphasizes consistent, efficient production, training new Sushi Prep Cooks on knife technique, recipes, and safety, while monitoring ingredient usage and waste in a fast-paced environment.

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