Sushi Trainer- Oahu and Kauai

times-supermarkets; Honolulu (HI); On-site; USD 56,160 - 68,640; Full time

Benefits offered by this job

Flexible Hours

Employee Discount

Medical/Vision/Dental Package

Vacation and Sick Leave

Matching 401K

Job summary

times-supermarkets is seeking a Sushi Trainer/Supervisor in Honolulu, Hawaii. This full-time role involves overseeing sushi production, training staff, and ensuring quality standards.

The ideal candidate will possess extensive knowledge of sushi preparation and strong leadership skills. Benefits include flexible hours, employee discounts, and a comprehensive healthcare package.

Qualifications

• High school diploma or equivalent.
• Food Safety Certified with a good understanding of food safety and sanitation regulations.
• Proven experience as a Sushi Chef or Sushi Specialist.

Responsibilities

• Prepares a variety of Japanese quality sushi.
• Trains and develops sushi staff's skills.
• Manages the production and proper handling of seafood products.

Skills

Knife handling skills

Sushi preparation techniques

Good communication skills

Teamwork

Education

High school diploma or equivalent

Food Safety Certification

Tools

Microsoft Word

Microsoft Excel

Slicing machinery

Job description

Job Description – Sushi Trainer/Supervisor

SUSHI TRAINER/SUPERVISOR

Classification

FULL TIME / SALARIED – EXEMPT

Department/Division

Seafood / Perishables

Starting Rate of Pay

$62,400/year

Location

Oahu and Kauai

Company Benefits

• Flexible Hours
• Employee Discount
• 10 Paid Holidays
• Medical/Vision/Dental Package
• Free Life Insurance
• Vacation and Sick Leave
• Voluntary Insurance Plans (Life, Disability, Cancer, Accidental)
• Long Term Disability
• Matching 401K
• Management Bonuses

Job Overview

The Sushi Trainer/Supervisor is a Sushi Specialist who shares their expertise of preparing quality sushi. This role, along with the Sushi Operations Director, oversees the production, storage, and merchandising of sushi products. The trainer is also responsible for training and guiding new and current sushi staff to attain the skill and knowledge needed to meet the sushi production and quality standards of the company. They measure sushi standards via visual observation and customer feedback and provide timely feedback and incentives to reinforce staff performance.

Essential Duties

1. Prepares a variety of “Japanese Quality” sushi.
   • Nigiri, Maki, chirashi, inari.
   • Maintains consistent quality standards.
   • In-depth knowledge of sushi preparation techniques and ingredients.
2. Prepares “Japanese Quality” sashimi.
   • Expertly cuts and slices fish into a‑la‑carte servings and moriawase platters.
   • Expertly cuts and fillets fish into Saku blocks.
3. Uses knife handling skills and works efficiently under time constraints to slice fish/seafood for nigiri sushi.
   • Cuts/slices raw fish for sushi to a consistent specified length and weight.
4. Manages the production and proper handling of seafood products (freshness control, inventory control, ordering).
   • Monitors warmer and chill conditions, maintaining appropriate temperatures.
   • Ensures stock in refrigerators and freezers is fresh, stored at proper temperatures, and under sanitary conditions.
   • Maintains cleanliness and sanitation practices throughout the sushi preparation area to prevent food contamination.
   • Conducts business negotiations to procure raw materials and ingredients at the market or from wholesalers.
   • Determines appropriate inventory levels for other ingredients and condiments and orders accordingly.
5. Disassembles whole fish into retail cuts of presentable Japanese Quality sashimi which can also be used in the production of nigiri sushi.
6. Manages production time by planning the quantity of each sushi variety to be produced and ensuring that orders are completed within allotted time, and that produce goes out to shelves on a timely basis.
7. Trains staff in sushi production.
   • Trains and develops sushi staff’s skill and knowledge in preparing quality sushi and sashimi dishes, including fish assessment, cleaning, filleting, slicing, and service.
   • Educates and trains staff on the sushi production process, minimizing loss/waste, and on knife and other equipment maintenance.
   • Monitors and evaluates staff performance, identifying areas for improvement and providing ongoing coaching and support.
8. Manages sales management systems (PLU codes, sale rules, expiration dates).
   • Determines appropriate labeling for products.
   • Ensures production and dump logs are appropriately maintained.
9. Creates and executes production plans to target budgeted sales.
   • Sets appropriate retail prices based on market price, quality, and yield of product, targeting sales and gross profit objectives.
   • Establishes appropriate portion sizes and prices accordingly.
   • Factors in additional ingredient cost and labor used to produce product into pricing calculation.
10. Plans and schedules labor in anticipation of projected business demand.
    • Creates and presents a labor schedule for store management approval to leverage productivity within departmental needs.

(* "Japanese Quality" refers to sashimi freshness, accuracy of knife cutting across fibers, uniformity of slices, glossy look, and pleasing texture.)

Other Responsibilities

• Assist with the development of standardized recipes for all menu items.
• Collaborate with team members to efficiently manage the sushi department.
• May assist in the operations of a new store where the department is unable to meet the demands of the newly opened store.
• Perform additional duties as needed.

Education & Experience & Certifications

• High school diploma or equivalent.
• Food Safety Certified with a good understanding of food safety and sanitation regulations.
• Driver’s license; clean abstract (required to drive between company locations).
• Knowledge of food cost, margin, shrink, and their impact on profitability.
• Capable of calculating the cost of prepared items and setting appropriate retail prices.
• Proven experience as a Sushi Chef or Sushi Specialist in a professional kitchen or supermarket.
• Extensive knowledge of different sushi types, ingredients, and preparation techniques.

Other Skills & Competencies

• Capable of clear and professional communication, both verbally and in writing.
• Good interpersonal skills: pleasant, patient, and friendly attitude toward customers and co‑workers.
• Can work independently and as part of a team.
• Capable of multitasking and adapting to a fast‑paced work environment.
• Excellent organizational and time‑management skills with strong attention to detail.
• Working knowledge of Microsoft Word, Excel, Power Point, and email correspondence.

Physical Requirements

• Must be at least 18 years old due to operation of knives and required skill level.
• Ability to stand for extended periods and frequently walk throughout the department and store.
• Capable of carrying up to 50 pounds.
• Push or pull objects weighing up to 1000 pounds.
• Can bend and reach products stored at various heights.

Environment

• Fast‑paced environment.
• Extremely hot and cold temperatures: chill (35 °F); freezer (10 °F below zero).

Physical Demands

Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lift/Carry

• Stand – Frequently
• 10 lb. or less – Frequently
• Walk – Frequently
• 11‑20 lb. – Frequently
• Sit – Frequently
• 21‑50 lb. – Occasionally with assistance
• Handling/Fingering – Frequently
• 51‑100 lb. – Occasionally with assistance
• Reaching Outward – Frequently
• Over 100 lb. – Not Applicable
• Reach Above Shoulder – Occasionally

Push/Pull

• Climb – Occasionally
• 12 lb. or less – Frequently
• Crawl – Occasionally
• 13‑25 lb. – Frequently
• Squat or Kneel – Occasionally
• 26‑40 lb. – Occasionally
• Bend – Occasionally
• 41‑100 lb. – Occasionally with assistance

Other Physical Requirements

• Vision (Near, Distance, Color, Peripheral, Depth Perception)
• Sense of Sound (Hear oral communication and buzzers/alarms)
• Sense of taste/smell (occasionally must be able to distinguish sweet, bitter and sour flavors when tasting ready‑to‑eat products or seasonings).

Hours of Work

• Must be able to work on average, a minimum of 45 hours per week.
• Must be flexible to work various shifts including early mornings, afternoons, evenings, weekends, holidays, and overnight shifts as required by business needs.

Potential Hazards

• Work with chemicals for sanitation and cleaning.
• Work with knives and slicing machinery.

The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills, and abilities. Supervisors may assign additional functions and requirements as deemed appropriate. This document does not represent a contract of employment, and the company reserves the right to change this job description and/or assign tasks for the employee to perform, as the company may deem appropriate.