Sushi Assistant

Charlotte, NC, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.50 - $27.25

Benefits

Competitive salary and benefits package

opportunity to be part of a dynamic and growing hospitality team

fast-paced and rewarding work environment

Job Description

The Indigo Road Hospitality Group (IRHG) is a distinguished hospitality company established in 2009 by Steve Palmer. With over 30 locations, IRHG proudly stands as a beacon in the hospitality industry where the focus is not just on serving guests but on cultivating an enriching environment for its team members. The company believes in fostering a family-like culture that promotes growth, opportunity, and heartfelt service. Employees are empowered through internal growth possibilities and generous benefits, reflecting the organization's commitment to taking care of its people as the pathway to outstanding guest experiences. This culture is designed to create a unique lifestyle and an exciting journey for all who join the team, embodying the spirit that hospitality is much more than a job — it is a passion and a way of life.

The current vacancy for a Sushi Assistant at The Indigo Road Hospitality Group invites passionate and skilled culinary professionals to bring their talent to a fast-paced, supportive team environment. This role focuses on the meticulous preparation of sushi, requiring creativity, precision, and respect for the traditional art of sushi making. The Sushi Assistant plays a critical part in the guest dining experience by preparing high-quality sushi dishes, including nigiri with utmost care and attention to detail. This position also entails mentoring junior team members to ensure consistent culinary standards, safety, and hygiene remain paramount. Selected candidates can enjoy a $1,000 signing bonus, divided into $500 after 90 days and $500 following six months of employment, emphasizing the company’s eagerness to attract and retain top talents in sushi preparation. The Sushi Assistant is expected to handle a variety of kitchen tasks such as preparing banquet event orders, maintaining cleanliness and food safety compliance, and ensuring smooth kitchen operations by properly stocking and portioning food products. Working nights, weekends, and holidays is a requirement, demanding reliability and dedication. This role is ideal for culinary professionals with a minimum of two years’ experience who are eager to grow within an innovative hospitality group that values heart, professionalism, and excellence in guest service.

Job Requirements

Minimum 2 years experience in kitchen preparation and line cook experience
basic understanding of professional cooking and knife handling skills
basic food cost knowledge
understanding and knowledge of kitchen safety, sanitation and food handling procedures
must be available to work nights, weekends and holidays
must be able to speak, read and understand basic cooking directions
must be able to communicate clearly with managers, kitchen and restaurant employees
ability to model and act in accordance with The Indigo Road guiding principle

Job Qualifications

Minimum of 2 years experience in kitchen preparation and line cook experience
basic understanding of professional cooking and knife handling skills
basic food cost knowledge
understanding and knowledge of kitchen safety, sanitation and food handling procedures
ability to speak, read and understand basic cooking directions
ability to communicate clearly with managers, kitchen and restaurant employees
ability to model and act in accordance with The Indigo Road guiding principle

Job Duties

Accurately and efficiently prepare the highest quality of sushi for our guests
provide training and guidance to other members regarding sushi culinary cooking procedures and plating
prepare and present all food items, hot and cold per sushi outlet standards and norms
assume 100% responsibility for quality of products served
assist in the preparation all banquet event orders
adhere to all DHEC regulations for cleanliness and sanitation
stock and maintain sufficient levels of food products at line stations to assure a smooth service period
portion food products prior to cooking according to standard portion sizes and recipe specifications
maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment
prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining
follow proper plate presentation and garnish set up for all dishes
handle, store and rotate all products properly
assist in food prep assignments during off-peak periods as needed
close the kitchen properly and follow the closing checklist for kitchen stations
assist others in closing the kitchen
attend all scheduled employee meetings and bring suggestions for improvement
perform other related duties as assigned by the Kitchen Manager or manager-on-duty