Job Overview
Compensation
Hourly
Range $17.50 - $20.00
Benefits
Health Insurance
Paid Time Off
Professional Development
Employee Discounts
Retirement Plan
flexible schedule
Job Description
Hana Group North America is a renowned hospitality company known for its exemplary standards in food service and customer experience. As a prominent employer in the food industry, Hana Group specializes in delivering authentic culinary experiences that celebrate traditional and contemporary flavors. The company thrives on maintaining high quality, safety, and customer satisfaction, making it a leading name in the restaurant sector. Committed to equal opportunity employment, Hana Group fosters a diverse and inclusive workforce that values professionalism and teamwork.
The Sushi Chef II role at Hana Group North America is a pivotal culinary position that demands expertise and finesse in Japanese cuisine, particularly in sushi preparation. This position is crafted for a highly skilled professional who possesses advanced knowledge of sushi making, knife skills, and food safety standards. As a Sushi Chef II, you will be entrusted with the responsibility of preparing high-quality sushi dishes by expertly handling various types of fish and vegetables, mastering the art of rolling sushi, and ensuring adherence to strict hygiene and safety protocols. The role requires you to effectively minimize waste and control costs while delivering exceptional food quality and presentation that aligns with company standards.
In your daily operations, you will engage directly with customers, providing excellent service that enhances their dining experience and upholds the company’s reputation. Your leadership at the sushi bar will serve as a model for maintaining a clean and safe workspace, promoting smooth kitchen operations, and supporting team members. This role is designed for professionals who can thrive under pressure, maintain professionalism at all times, and demonstrate an expert grasp of culinary skills and product knowledge. The company highly values your ability to contribute to cost management and waste reduction strategies to meet business goals.
The Sushi Chef II is a hands-on position where precision, speed, and quality converge. Proficiency in food handling with an up-to-date food handler’s license is critical, as you will be responsible for sterilizing utensils, ensuring the freshness of ingredients, and reporting any equipment issues promptly. Your capability to manage multiple tasks simultaneously while maintaining top-tier food standards makes you a vital asset to the Hana Group kitchen team. This opportunity offers a competitive employment arrangement while fostering growth through skill enhancement and comprehensive product knowledge in a supportive, respectful environment.
The Sushi Chef II role at Hana Group North America is a pivotal culinary position that demands expertise and finesse in Japanese cuisine, particularly in sushi preparation. This position is crafted for a highly skilled professional who possesses advanced knowledge of sushi making, knife skills, and food safety standards. As a Sushi Chef II, you will be entrusted with the responsibility of preparing high-quality sushi dishes by expertly handling various types of fish and vegetables, mastering the art of rolling sushi, and ensuring adherence to strict hygiene and safety protocols. The role requires you to effectively minimize waste and control costs while delivering exceptional food quality and presentation that aligns with company standards.
In your daily operations, you will engage directly with customers, providing excellent service that enhances their dining experience and upholds the company’s reputation. Your leadership at the sushi bar will serve as a model for maintaining a clean and safe workspace, promoting smooth kitchen operations, and supporting team members. This role is designed for professionals who can thrive under pressure, maintain professionalism at all times, and demonstrate an expert grasp of culinary skills and product knowledge. The company highly values your ability to contribute to cost management and waste reduction strategies to meet business goals.
The Sushi Chef II is a hands-on position where precision, speed, and quality converge. Proficiency in food handling with an up-to-date food handler’s license is critical, as you will be responsible for sterilizing utensils, ensuring the freshness of ingredients, and reporting any equipment issues promptly. Your capability to manage multiple tasks simultaneously while maintaining top-tier food standards makes you a vital asset to the Hana Group kitchen team. This opportunity offers a competitive employment arrangement while fostering growth through skill enhancement and comprehensive product knowledge in a supportive, respectful environment.
Job Requirements
- Minimum of two years in the food service industry
- sushi rolling experience required
- excellent knife skills experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
- ability to read, write and communicate in English
- demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times
- valid food handler's license with expert 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 Qualifications
- Minimum of two years in the food service industry
- sushi rolling experience required
- excellent knife skills experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
- ability to read, write and communicate in English
- demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times
- valid food handler's license with expert knowledge of food safety regulations
Job Duties
- Expert in cutting, slicing and filleting different types of fish and vegetables
- adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
- 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 company guidelines on quality, portion size, presentation and food safety
- expert understanding of food waste and costs and how it impacts the goals of the kiosk
- creating an expectation for 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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