Job Overview
Employment Type
Hourly
Compensation
Hourly
Range $19.00 - $22.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Professional Development
flexible schedule
Travel reimbursement
Job Description
Hana Group North America is a prominent player in the food service industry, known for its dedication to high-quality culinary experiences and strong commitment to operational excellence. As a company specializing in sushi kiosk operations across multiple metro areas, Hana Group North America prides itself on delivering authentic, fresh, and expertly prepared sushi to its customers. The company is recognized for its forward-thinking approach in the quick-service restaurant sector, incorporating expert craftsmanship, food safety, and customer engagement at every location. Hana Group’s culture emphasizes teamwork, professional growth, and adherence to core values that prioritize quality and customer satisfaction. The Regional Sushi Chef position is an hourly, field-based role offering diverse opportunities for culinary professionals who excel in sushi preparation and leadership. This role is integral to maintaining the company’s brand standards and fostering team capability across the assigned metro area.
The Regional Sushi Chef is a specialized culinary expert who provides essential support to multiple sushi kiosks, ensuring that each location consistently meets stringent quality and safety standards. This role involves traveling to various kiosks to conduct hands-on sushi preparation and training, covering staffing shortages, facilitating new store openings, and supporting performance recovery efforts. A key aspect of this position is balancing expert culinary skills with people leadership, where the chef coaches team members, enforces food safety compliance, and upholds the company’s operational expectations. This leadership role also requires engaging directly with customers to enhance their experience and acting as a brand ambassador for the sushi program. The Regional Sushi Chef plays a vital role in fostering operational excellence by partnering with local managers and team leaders to maintain consistent product quality and customer satisfaction.
This position demands expert-level knowledge of sushi preparation techniques, including cutting, slicing, and filleting fish, as well as preparing vegetables precisely. The ability to inspect ingredients and respond to quality standards is crucial, along with maintaining a clean and safe workspace. The Regional Sushi Chef must be adaptable and organized, managing multiple locations and time effectively while traveling within the designated metro area. Strong interpersonal skills are required to provide mentorship and coaching to the sushi team, enhancing their sushi-making capabilities and reinforcing company policies. The role also emphasizes waste control, inventory awareness, and cost management, ensuring the efficiency and profitability of the sushi kiosks.
For culinary professionals seeking a challenging yet rewarding career that combines culinary artistry, leadership, and customer engagement within a dynamic and supportive company, the Regional Sushi Chef role at Hana Group North America offers excellent growth opportunities and the chance to make a significant impact across a broad geographic area. This position allows for hands-on involvement in operational support, strategic training, and quality assurance across multiple kiosk locations, making it an essential component of the organization's success in maintaining its position as a leader in the sushi hospitality industry. The company values individuals who demonstrate professionalism, teamwork, adaptability, and a strong alignment with its mission and standards, providing a stimulating work environment for expert chefs who thrive in fast-paced retail settings.
The Regional Sushi Chef is a specialized culinary expert who provides essential support to multiple sushi kiosks, ensuring that each location consistently meets stringent quality and safety standards. This role involves traveling to various kiosks to conduct hands-on sushi preparation and training, covering staffing shortages, facilitating new store openings, and supporting performance recovery efforts. A key aspect of this position is balancing expert culinary skills with people leadership, where the chef coaches team members, enforces food safety compliance, and upholds the company’s operational expectations. This leadership role also requires engaging directly with customers to enhance their experience and acting as a brand ambassador for the sushi program. The Regional Sushi Chef plays a vital role in fostering operational excellence by partnering with local managers and team leaders to maintain consistent product quality and customer satisfaction.
This position demands expert-level knowledge of sushi preparation techniques, including cutting, slicing, and filleting fish, as well as preparing vegetables precisely. The ability to inspect ingredients and respond to quality standards is crucial, along with maintaining a clean and safe workspace. The Regional Sushi Chef must be adaptable and organized, managing multiple locations and time effectively while traveling within the designated metro area. Strong interpersonal skills are required to provide mentorship and coaching to the sushi team, enhancing their sushi-making capabilities and reinforcing company policies. The role also emphasizes waste control, inventory awareness, and cost management, ensuring the efficiency and profitability of the sushi kiosks.
For culinary professionals seeking a challenging yet rewarding career that combines culinary artistry, leadership, and customer engagement within a dynamic and supportive company, the Regional Sushi Chef role at Hana Group North America offers excellent growth opportunities and the chance to make a significant impact across a broad geographic area. This position allows for hands-on involvement in operational support, strategic training, and quality assurance across multiple kiosk locations, making it an essential component of the organization's success in maintaining its position as a leader in the sushi hospitality industry. The company values individuals who demonstrate professionalism, teamwork, adaptability, and a strong alignment with its mission and standards, providing a stimulating work environment for expert chefs who thrive in fast-paced retail settings.
Job Requirements
- Minimum of three years in the food service industry with sushi rolling experience
- demonstrated expert knife skills, including cutting large fish for sashimi and nigiri
- strong working knowledge of food safety regulations and sanitation standards
- valid food handler's license
- proven ability to train, coach, and influence others through hands-on leadership
- ability to work independently across multiple locations with sound judgment and professionalism
- ability to read, write, and communicate effectively in English
- ability to work under pressure in a fast-paced retail environment
- reliable transportation and ability to travel regularly by car within the assigned metro area
- alignment with company mission and core values
Job Qualifications
- Minimum of three years in the food service industry with sushi rolling experience
- demonstrated expert knife skills, including cutting large fish for sashimi and nigiri
- strong working knowledge of food safety regulations and sanitation standards
- valid food handler's license
- proven ability to train, coach, and influence others through hands-on leadership
- ability to work independently across multiple locations with sound judgment and professionalism
- ability to read, write, and communicate effectively in English
- ability to work under pressure in a fast-paced retail environment
- alignment with company mission and core values
Job Duties
- Serve as an expert in cutting, slicing, and filleting fish and preparing vegetables for sushi production
- prepare sushi dishes according to established company guidelines for quality, portion size, presentation, and food safety
- adhere to training guide and manual specifications when executing and teaching roll production
- inspect ingredients for freshness and quality, taking corrective action when standards are not met
- maintain a clean, safe, and organized work environment to prevent food contamination
- travel within a designated metro area to support multiple kiosk locations based on business needs
- provide hands-on coverage during staffing shortages, high-volume periods, new openings, or performance improvement situations
- support inventory awareness, food waste reduction, and cost control through proper preparation and handling
- identify and escalate equipment, food safety, or operational issues to appropriate leadership
- train and coach Sushi Chefs on proper techniques, food safety practices, and customer service expectations
- reinforce company standards, policies, and ways of working through in-the-moment feedback and modeling
- set the example for professionalism, teamwork, and customer engagement at each location
- partner with local Sushi Team Leaders and managers to support team development and consistency
- greet, communicate with, and engage customers to ensure a positive and consistent brand experience
- act as a knowledgeable ambassador for the sushi program when interacting with store partners and clients
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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