Sushi Team Leader

Hana Group; Westport (CT); On-site; USD 45,000 - 60,000; Full time

Job summary

Hana Brands seeks a Sushi Team Leader in Westport, CT to oversee on-site sushi operations, ensuring quality, safety, and timely service across kiosk outlets. The STL drives training, scheduling and client communication while upholding brand standards.

This hands-on role combines leadership with active food preparation, ingredient prep, and maintaining a clean, safe work environment, guiding team performance and customer experience.

Qualifications

• Minimum of three years in the food service industry; sushi rolling experience required.
• Excellent knife skills - capable of preparing sashimi, nigiri, and vegetable prep.
• Ability to read, write and communicate in English.
• Professional conduct with customers and respect for coworkers at all times.
• Valid food handler’s license and knowledge of food safety regulations.
• Ability to stand for long periods and work under pressure.

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 kiosk goals.
• Training and developing the team to meet company goals and expectations.
• Adhering to training guides, creating rolls per kiosk guidelines.
• Preparing various sushi dishes according to quality, portion size, and safety rules.
• Inspecting quality of fruits, vegetables, and fish and flagging issues.
• Setting customer service example through ongoing communication with customers and clients.
• Coaching and evaluating employees on company policy and expectations.
• Recruiting talent and leading team members aligned to company culture.
• Maintaining a clean work environment to prevent contamination.

Skills

People Skills

Expert Culinary Skills

Product Knowledge

Quality and Food Safety

Profit Knowledge

Waste Control

Job 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.

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 judgementEncompass 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