Temp Sushi & Fresh Foods Chef — Travel & Growth Path

Hana Brands; Georgia; Hybrid; USD 32,000 - 42,000; Full time

Benefits offered by this job

Hotel accommodations

Travel arranged and managed

Competitive hourly pay

Job summary

Hana Brands seeks a Temp Sushi Chef to operate in a live sushi bar, rolling sushi, preparing fish and produce, and maintaining strict food safety standards. The role emphasizes independent work, high quality, and minimizing waste in a fast-paced setting.

Two+ years in food handling or a culinary degree is required, with knife skills for sashimi and prep. English communication, safety certification, and ability to work varied shifts are essential.

Qualifications

• Two+ years of food handling experience required.
• Sushi rolling experience or culinary degree required.
• Excellent knife skills for fish and produce.
• Valid food handler card or ability to obtain before first shift.
• Knowledge of food safety regulations and safe handling practices.

Responsibilities

• Prepare sushi rice to spec and ensure consistency each shift.
• Cut, slice and fillet fish, vegetables, and other produce for rolls and dishes.
• Prepare various sushi and fresh-food items per company guidelines on quality, portions, and safety.
• Maintain cleanliness and sterilize utensils and equipment before use.
• Interact with customers to ensure satisfaction and communicate clearly in English.

Skills

Food handling

Knife skills

People skills

Food safety

Independent worker

Adaptability

Cost awareness

Education

Culinary degree

ServSafe certification

Job description

Hana Brands seeks a Temp Sushi Chef to operate in a live sushi bar, rolling sushi, preparing fish and produce, and maintaining strict food safety standards. The role emphasizes independent work, high quality, and minimizing waste in a fast-paced setting.

Two+ years in food handling or a culinary degree is required, with knife skills for sashimi and prep. English communication, safety certification, and ability to work varied shifts are essential.