Sushi Team Leader: Hands-On Kiosk Ops & Team Growth

HANA Group; Secaucus (NJ); On-site; USD 45,000 - 75,000; Full time

Job summary

Hana Brands is seeking a Sushi Team Leader to run the kiosk as the on-site leader, ensuring daily execution, scheduling, ordering, and food safety compliance. You will work hands-on on the production line with the team and serve as the main contact for store partners and customers.

Ideal candidates have 3+ years in food service with leadership experience, strong knife skills, and a solid understanding of sanitation standards.

Qualifications

• 3+ years in food service, with at least 1 year leading or supervising others.
• Sushi experience preferred but not required.
• Knowledge of food safety, sanitation, temp control, and cross‑contamination prevention.
• Able to manage ordering, inventory, and scheduling.
• Able to communicate recipes and food safety instructions in English.

Responsibilities

• Drive sales through daily operational and marketing execution.
• Manage ordering and inventory to keep the assortment while controlling waste and cost.
• Review production and sales data to adjust production plans.
• Schedule the team and ensure schedule adherence.
• Train and develop Sushi Prep Cooks and Sushi Line Cooks to company standards and food safety.
• Coach and evaluate team members on performance and ways of working.
• Recruit and onboard new team members.
• Prepare sushi and complete ingredient prep with the team per company standards.

Skills

Sushi preparation

Food safety

Team leadership

Inventory management

Production planning

English communication

Scheduling

Training and development

Coaching

P&L awareness

Education

Food handler certification

Job description

Hana Brands is seeking a Sushi Team Leader to run the kiosk as the on-site leader, ensuring daily execution, scheduling, ordering, and food safety compliance. You will work hands-on on the production line with the team and serve as the main contact for store partners and customers.

Ideal candidates have 3+ years in food service with leadership experience, strong knife skills, and a solid understanding of sanitation standards.