Sushi Chef I

Sacramento, CA, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Exact $16.90

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Leadership development

career advancement

employee training

Diverse and inclusive environment

competitive pay

Job Description

Hana Group is a globally recognized leader in the ready-to-eat Pan-Asian cuisine market, specializing in fresh, chef-crafted sushi and Asian-inspired dishes. With a strong presence in major grocery retailers across the United States, Hana Group is committed to delivering high-quality, convenient, and delicious food prepared with the utmost care and passion. The company operates in-store kiosks and food service operations that emphasize exceptional culinary craftsmanship and customer service. Their culinary teams work with dedication and a genuine love of food, ensuring every customer interaction reflects their commitment to excellence. Hana Group fosters a diverse and inclusive workplace culture where employees are empowered, supported, and inspired to grow professionally. From sushi chefs rolling fresh rolls to kiosk managers and operational staff, every member plays a crucial role in shaping the customer experience and driving company success. The company invests heavily in hands-on training, leadership development, and clear career advancement pathways.

The Sushi Chef I role at Hana Group serves as an essential starting point for individuals pursuing a career in sushi preparation and culinary arts. This entry-level, developmental position is designed to teach core knife skills, the fundamentals of sushi rolling, and stringent food safety practices. Sushi Chef I is responsible for preparing traditional Japanese sushi rice, carefully chopping, slicing, and filleting various types of fish, and maintaining a clean and safe working environment. The role demands a keen attention to ingredient quality, ensuring that all materials used meet the highest standards. A successful sushi chef thrives under pressure, consistently meets restaurant quality benchmarks even during busy periods, and contributes to the overall customer satisfaction and operational excellence.

Those joining Hana Group as Sushi Chef I will benefit from working in a fast-paced, entrepreneurial environment that emphasizes food safety, quality, and excellent customer service. The position offers an hourly wage ranging from $16.90 to $19.00 and provides substantial opportunities for growth within the company. This position is ideal for individuals passionate about food and eager to develop specialized culinary skills within a supportive and growth-oriented company. Hana Group is dedicated to equal employment opportunity, embracing diversity and inclusion in all aspects of its operations, making it an excellent choice for professionals seeking to advance their culinary career while contributing to a respected leader in the food industry.

Job Requirements

Minimum 6 months in the food service industry
Valid food handler's license
Ability to stand for long periods of time
Ability to work under pressure
Ability to communicate in English
Ability to follow food safety standards
Passion for food preparation

Job Qualifications

Minimum 6 months in the food service industry
Sushi rolling experience preferred
Ability to read, write and communicate in English
Communicate with the customer/member to engage and understand their needs
Valid food handler’s license, with sound knowledge of food safety regulations
The ability to stand for long periods of time
The ability to work under pressure with sound judgement
Encompass the company mission and core values

Job Duties

Cutting, slicing and filleting different types of fish and vegetables
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
Maintaining a clean work environment in order to prevent food contamination
Reporting any problems with kitchen equipment to the manager on duty
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use
Greeting and communicating with customers to ensure that they feel valued as our customer