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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.25 - $26.75
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Group Life Insurance
Disability insurance
401k plan
employee dining discounts
Paid sick time
Employee assistance program
Commuter Benefits
dependent care benefits
Job Description
THE ONE GROUP is a globally recognized leader in vibe dining, known for creating unique and vibrant dining experiences that blend exceptional food with an inviting atmosphere. As a multi-concept restaurant operator, THE ONE GROUP has established a strong presence in the hospitality industry with numerous locations offering diverse culinary styles that cater to varied tastes. The company prides itself on innovation, quality, and fostering a dynamic workplace culture where employees can thrive and grow. By emphasizing both exceptional guest service and creative culinary execution, THE ONE GROUP continues to set the standard for contemporary dining experiences worldwide.
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Job Requirements
- Must be able to stand for extended periods and lift to 50 lbs
- availability to work nights, weekends, and holidays
Job Qualifications
- Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant
- expertise in sushi preparation, knife skills, and traditional Japanese techniques
- ability to multi-task and work efficiently in a fast-paced environment
- strong attention to detail and commitment to presentation, freshness, and quality
- understanding of sushi-grade fish handling, food safety, and storage practices
- willingness to learn new techniques and contribute to menu innovation
- positive attitude, strong work ethic, and a team-first mentality
Job Duties
- Prepare and execute all sushi, sashimi, and maki rolls according to Kona Grill's high standards
- maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation
- ensure consistency in knife cuts, portioning, and plating for all sushi dishes
- follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood
- manage daily mise en place, including ingredient preparation, rice cooking, and sauce production
- maintain a clean, organized sushi station, ensuring efficiency during high-volume service
- monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness
- work collaboratively with the BOH and FOH teams to ensure a seamless dining experience
- engage with guests when appropriate, providing sushi recommendations and an interactive experience
- execute tasks assigned by chefs and kitchen leadership with professionalism and enthusiasm
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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