Sushi Team Leader

Hana Brands; Westport (CT); On-site; USD 52,000 - 78,000; Full time

Job summary

Hana Brands seeks a Sushi Team Leader to supervise on-site sushi operations at our kiosk. You will oversee scheduling, ingredient prep, food safety compliance, and training of Sushi Chefs while actively preparing sushi and maintaining a clean, customer-ready environment.

You will lead by example in customer interactions, uphold brand standards, and recruit and coach team members to meet company goals. Requires 3+ years in food service with sushi experience and a valid food handler’s license.

Qualifications

• Requires minimum 3 years in the food service industry with sushi rolling experience.
• Excellent knife skills; capable of cutting large fish for sashimi and nigiri, prepping vegetables for rolls and garnish.
• Ability to read, write and communicate in English.
• Professionalism in front of customers and respect for co-workers.
• Valid food handler’s license with expert knowledge of food safety regulations.

Responsibilities

• Drive sales through operations and marketing execution.
• Monitor inventory management and business analysis to control profit and loss.
• Understand and manage food waste and costs to meet kiosk goals.
• Train and develop the team to meet company goals and expectations.
• Adhere to training guides, create rolls according to guidelines.
• Prepare various sushi dishes according to company quality, portion size and safety standards.
• Inspect quality of fruits, vegetables, and fish and report sub-standard items.
• Lead by example in customer service and communicate with customers and clients.
• Coach and evaluate employees on company policy and expectations.
• Recruit talent and lead team members aligned to culture.
• Maintain a clean work environment to prevent contamination.

Skills

People skills

Culinary skills

Product knowledge

Quality & food safety

Profit knowledge & waste control

Job description

Description

Sushi Team Leader
The Sushi Team Leader (STL) is a destination leadership role within the kiosk organization and serves as the on-site supervisor responsible for the day-to-day execution of sushi operations. The STL is accountable for schedule adherence, product ordering, food safety compliance, and the training support and development of Sushi Chefs.

In addition to administrative responsibilities, the STL is a hands-on leader who actively participates in food preparation, ingredient prep, and maintaining a clean, safe, and customer-ready work environment. This role also serves as a key point of contact for customer and client communication, ensuring a positive experience while upholding brand, quality, and operational standards.

Key Competencies:

People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control

Duties and Responsibilities:

• Driving sales through operations and marketing execution
• Controlling profit and loss by monitoring inventory management and business analysis
• Expert understanding of food waste and costs and how it impacts the goals of the kiosk
• Training and developing the team to meet the goals and expectations of the company
• Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
• Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
• Setting the example of customer service through ongoing communication with both the customer and client
• Coaching and evaluating employees on ways of working aligned to company policy and expectations
• Recruiting talent and leading team members aligned to the company culture
• Creating an expectation for a clean work environment in order to prevent food contamination

This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

Requirements

• Minimum of three years in the food service industry; 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 stand for long periods of time
• 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.
• Ability to travel regularly by car and occasionally by other means of transportation as required by business needs.

Hana Brands is an Equal Opportunity Employer