Sushi Chef II

San Jose, CA, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Range $19.50 - $21.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

leadership training

Inclusive culture

Job Description

Hana Group is a globally recognized leader in the ready-to-eat Pan-Asian cuisine market, specializing in delivering fresh, chef-crafted sushi and Asian-inspired dishes. The company operates primarily through in-store kiosks and food service operations located in major grocery retailers throughout the United States. With a strong commitment to quality, Hana Group prides itself on preparing delicious and convenient food made with care and authentic culinary expertise. This dedication to excellence is driven by passionate culinary teams who focus on both the food and the experience they deliver to each customer. The company's innovative approach places it at the forefront of the... Show More

Job Requirements

Minimum of two years in the food service industry
Sushi rolling experience required
Ability to read, write, and communicate in English
Valid food handler’s license
The ability to stand for long periods of time
The ability to work under pressure with sound judgment

Job Qualifications

Minimum of two years in the food service industry
Sushi rolling experience required
Ability to read, write, and communicate in English
Excellent knife skills - experienced in cutting large fish for sashimi and nigiri and prepping vegetables for common sushi rolls and garnish
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 judgment
Encompass the company mission and core values
Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times

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
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
Creating an expectation for a clean work environment in order to prevent food contamination
Expert understanding of food waste and costs and how it impacts the goals of the kiosk
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
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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