Fish Cutter Specialist

5 days ago


Rancho Cucamonga, California, United States Kura Sushi Rancho Cucamonga Full time
About Kura Sushi Rancho Cucamonga

Kura Sushi Rancho Cucamonga is an innovative and tech interactive Japanese restaurant that combines advanced technology, premium ingredients, and affordable prices to enhance the unique revolving sushi dining experience.

Our Mission

We are passionate about food, culture, and providing a unique experience for our guests. Our team is committed to preparing and providing fresh, tasty, and quality food to our customers.

Salary and Benefits

We offer a competitive salary of $24.25 per hour, which includes $18.00 in base pay plus $6.25 in tips. We value our employees' time and efforts, and we offer the following benefits:

  • Earn solid tips
  • Meal discounts
  • Flexible scheduling + life-work balance
  • Career growth opportunities - we put a strong focus on promotion from within
  • Generous employee referral program - get paid to work with your friends (conditions apply)
Job Description

Fish Cutters at Kura Sushi Rancho Cucamonga are:

  • Team players that go above and beyond
  • Committed to preparing and providing fresh, tasty, and quality food to our guests
  • Experienced at accurately cutting, preparing and portioning of fish
  • Knowledgeable about food safety standards and restaurant cleanliness
  • Eager and enthusiastic about learning and preparing sushi by Kura standards.
Required Skills and Qualifications

To be successful as a Fish Cutter at Kura Sushi Rancho Cucamonga, you must have:

  • Excellent communication and teamwork skills
  • Ability to work in a fast-paced environment
  • Basic math skills
  • Able to lift up to 25 pounds
About Us

Kura Sushi USA is an innovative and tech interactive Japanese restaurant established in 2008 as a subsidiary of Kura Sushi, Inc. Since the opening of the first restaurant in Osaka, Japan in 1977, the Kura Corporation has grown substantially with over 540 locations across Japan, Taiwan and the United States.



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