Sushi Chef II

Sunnyvale, CA, USA|

Job Overview

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Training and development opportunities

Workplace safety programs

Job Description

Hana Group North America is a well-established and reputable company known for its commitment to delivering high-quality sushi and Japanese cuisine to discerning customers. As a leader in the food service industry, Hana Group North America prides itself on maintaining stringent standards for food preparation, hygiene, and customer service. This dedication to excellence has positioned Hana Group as a preferred destination for sushi lovers who expect authentic flavors and meticulous craftsmanship.

This organization fosters a supportive and professional work environment where culinary experts can thrive and contribute to the company’s mission of providing superior dining experiences. With a focus on teamwork, respect, and continuous improvement, Hana Group North America continues to attract driven professionals passionate about the culinary arts.

The Sushi Chef II role at Hana Group North America is crafted for a highly trained and experienced individual who has mastered the art of sushi making. This position is integral to the daily operations of the sushi bar and carries the responsibility of upholding the highest culinary and safety standards. As a Sushi Chef II, you will be recognized as an expert in knife skills and the fundamentals of sushi preparation, including rolling techniques and traditional Japanese rice preparation.

Your responsibilities will include the precise chopping, slicing, and filleting of various types of fish and vegetables, ensuring every dish meets the company's exacting standards for quality, presentation, and portion size. Maintaining a clean and safe work environment is paramount, as it directly impacts the quality and safety of the food served to customers. You will also play a crucial role in minimizing food waste and controlling costs by optimizing the use of ingredients and kitchen resources.

In addition to your culinary expertise, your role extends to customer engagement. You will be expected to greet and interact with customers at the sushi bar, enhancing their dining experience by offering knowledgeable service and demonstrating a genuine passion for your craft. Your professional demeanor, respect for co-workers, and ability to perform under pressure will help maintain a positive atmosphere in the workplace.

This position is not only about technical skills but also about leadership by example. You will help ensure smooth operations during your shift, from preparation to final service, and contribute to the overall success of the kiosk. The Sushi Chef II’s role is strategic in ensuring that every sushi dish produced reflects the company’s commitment to quality and customer satisfaction. Joining Hana Group North America as a Sushi Chef II offers an exciting opportunity to advance your career within a dynamic and respected culinary team.

Job Requirements

Minimum of two years in the food service industry
Sushi rolling experience required
Excellent knife skills
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
Ability to stand for long periods of time
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 with experience 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
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