Sushi Station Lead — High-Volume Airport Kitchen

SSP America; Romulus (MI); On-site; USD 28,000 - 37,000; Full time

Benefits offered by this job

Comprehensive Benefits

401K Company Match

Employee Meal Plan

Employee Assistance Program

Job summary

SSP America operates multiple restaurants in the Detroit Metropolitan Wayne County Airport. The Sushi Chef will supervise and control work and product for sushi and other Japanese/Asian cuisines, managing preparation, purchasing and receiving, cost controls, and training cooks in proper techniques.

The role reports to the Director of Operations or General Manager and emphasizes guest service, sanitation, and collaboration with the kitchen team in a high-volume setting.

Qualifications

• Must be minimum 18 years old.
• 3–5 years in Food/Beverage operations, with sushi experience in a high-volume setting.
• Knowledge of product, service, quality, equipment and operations standards.
• Food handlers permits as required by law.
• Experience supervising kitchen staff and working in full service or quick service environments.
• Experience with safe handling of raw fish and seafood.

Responsibilities

• Prepare sushi, sashimi and rolls per recipes and presentation standards.
• Handle and store raw fish safely and maintain food safety guidelines.
• Maintain cleanliness and organization of the sushi station at all times.
• Ensure proper rice preparation, seasoning and consistency.
• Monitor inventory and assist with ordering/receiving ingredients.
• Inspect product quality and freshness daily.
• Follow portion control and minimize food waste.
• Set up and break down the sushi station before and after service.
• Collaborate with kitchen to ensure timely and accurate orders.
• Adhere to health, safety and sanitation regulations.

Skills

Sushi preparation

Food safety

Staff supervision

Inventory management

Cost controls

Job description

SSP America operates multiple restaurants in the Detroit Metropolitan Wayne County Airport. The Sushi Chef will supervise and control work and product for sushi and other Japanese/Asian cuisines, managing preparation, purchasing and receiving, cost controls, and training cooks in proper techniques.

The role reports to the Director of Operations or General Manager and emphasizes guest service, sanitation, and collaboration with the kitchen team in a high-volume setting.