Sushi Chef II

Boston, MA, USA|

Job Overview

Compensation

Hourly

Range $17.50 - $20.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Paid holidays

Job Description

Hana Group North America is a renowned hospitality company specializing in delivering exceptional dining experiences through authentic Japanese cuisine. With a strong focus on quality, customer satisfaction, and innovative culinary techniques, the company operates a range of restaurants that celebrate the art of sushi and other traditional Japanese dishes. Hana Group is committed to fostering a welcoming environment for both its guests and employees, emphasizing a culture of respect, professionalism, and continuous improvement. The organization prides itself on maintaining high standards in food safety, preparation, and presentation, ensuring that every dish served meets the expectations of discerning clientele.

The Sushi Chef II position at Hana Group North America is a highly specialized role designated for a skilled and experienced sushi chef who has mastered the core techniques of sushi preparation. This role involves expert knife skills, including cutting, slicing, and filleting various types of fish and vegetables, as well as preparing traditional Japanese sushi rice with precision. The Sushi Chef II is responsible for producing high-quality sushi dishes that adhere to strict company guidelines regarding portion size, presentation, and food safety standards. This role requires one to work efficiently under pressure while maintaining the pristine cleanliness and safety of the sushi preparation area.

As a Sushi Chef II, you will lead by example at the sushi bar by ensuring smooth operations, engaging with customers professionally, and maintaining inventory control by minimizing waste and managing costs effectively. You are expected to inspect the quality of all ingredients used daily and communicate any deficiencies to supervisory staff promptly. In addition to technical culinary skills, this position demands excellent interpersonal skills to greet and interact with customers, contributing to an exceptional dining experience.

The role is ideal for individuals who are passionate about sushi craftsmanship, committed to excellence, and eager to contribute to a team-oriented environment. With at least two years of sushi preparation experience and a valid food handler's license, the Sushi Chef II will play a critical role in upholding the reputation of Hana Group North America for delivering authentic and superior Japanese cuisine. This is a full-time position with competitive compensation reflective of expertise and dedication to the craft.

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 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 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 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

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