Sushi Chef II

Sacramento, CA, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training opportunities

Career Development

Job Description

Hana Brands is a prominent player in the food service industry, specializing in delivering high-quality dining experiences to its patrons. As an organization known for its commitment to culinary excellence and customer satisfaction, Hana Brands operates various establishments that prioritize fresh ingredients, expert preparation, and an inviting atmosphere. The company embraces a culture of innovation and continuous improvement, ensuring that its teams are well-trained and skilled in their respective fields. Hana Brands is an Equal Opportunity Employer, providing a supportive work environment that values diversity and inclusion.

The role of Sushi Chef II at Hana Brands is designed for a highly trained and experienced individual who excels in the art of sushi preparation. This position requires mastery in knife skills, rolling sushi, and adhering to strict food safety standards. The Sushi Chef II is responsible for preparing traditional Japanese sushi rice, skillfully chopping, slicing, and filleting a variety of fish, and maintaining a clean and safe work environment throughout their shift. This role is pivotal in upholding the restaurant's quality standards and ensuring an exceptional dining experience for every customer.

A successful Sushi Chef II not only demonstrates culinary expertise but also ensures that all ingredients are of top quality and managed efficiently to minimize waste and control costs. This role demands the ability to work under pressure while maintaining the highest standards of food preparation and customer service. As a leader at the sushi bar, the Sushi Chef II sets the tone for operations by overseeing necessary preparations, ensuring smooth service, and engaging customers with professionalism and warmth. The position involves a blend of hands-on culinary skills, operational efficiency, and customer interaction, making it a dynamic and rewarding career path within Hana Brands.

Job Requirements

Minimum of two years food handling experience with either culinary degree or sushi rolling experience required
Excellent knife skills - experienced in cutting large fish for sashimi and nigiri and prepping vegetables for common sushi rolls and 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 work under pressure with sound judgement
Encompass the company mission and core values
Ability to stand and walk for extended periods of time
Ability to lift, carry, push, or pull materials weighing up to 40 pounds
Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment
Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations
Ability to perform repetitive motions and maintain physical stamina required for daily operational activities

Job Qualifications

Minimum of two years food handling experience with either culinary degree or 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 work under pressure with sound judgement
Encompass the company mission and core values

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