Sushi Chef II

The Sushi Chef II position is a highly skilled and experienced role within our organization. As a master of knife skills and fundamentals of rolling sushi, you will be responsible for preparing traditional Japanese sushi rice, chopping, slicing, and filleting various types of fish and vegetables. Your primary objective will be to maintain a clean and safe work environment, ensuring that all ingredients used in dishes are of the highest quality. You will also be responsible for minimizing waste and costs through proper utilization of resources and handling of food and equipment. Additionally, you will lead by example at the sushi bar, ensuring smooth operations and excellent customer service. Key competencies for this role include people skills, expert culinary skills, product knowledge, quality and food safety, and profit knowledge and waste control.

• Expertly cut, slice, and fillet different types of fish and vegetables
• Prepare various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
• Maintain a clean work environment to prevent food contamination
• Report any problems with kitchen equipment to the manager on duty
• Sterilize all utensils, instruments, and equipment used in sushi preparation before every use
• Inspect the quality of fruits, vegetables, and fish used to prepare sushi dishes and inform the STL when quality is sub-standard
• Greet and communicate with customers to ensure they feel valued as our customer

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