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... Show More

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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