Sushi Chef II

Santa Clara, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Training and Development

Job Description

Hana Group North America is a leading name in the food service industry, recognized for its commitment to delivering authentic and high-quality Japanese cuisine. As an established organization with multiple locations, Hana Group North America specializes in sushi and Japanese dining experiences that emphasize freshness, craftsmanship, and exceptional customer service. Known for its dedication to quality and innovation, the company continuously strives to maintain high standards in food preparation, presentation, and guest satisfaction, making it a prominent employer in the culinary sector. The group's mission revolves around offering an immersive and authentic sushi bar experience while upholding rigorous food safety and environmental hygiene practices.

The Sushi Chef II position at Hana Group North America is a highly specialized and advanced culinary role designed for individuals with proven expertise in sushi preparation, knife skills, and food safety protocols. This role involves being a master of traditional Japanese sushi rice preparation, expertly slicing and filleting a variety of fish, and ensuring a spotless, organized sushi bar environment. The Sushi Chef II will play a critical role in maintaining the quality and consistency that the brand is known for by adhering to company standards regarding portion sizes, presentation, and hygiene.

In this role, the Sushi Chef II will also take on leadership responsibilities at the sushi bar by promoting smooth operations, minimizing waste through effective resource management, and delivering exceptional customer service that engages and satisfies patrons. The job requires working efficiently under pressure while ensuring all sushi preparations meet restaurant quality standards. Furthermore, this position highlights the importance of interpersonal skills, expert culinary techniques, knowledge of ingredients, and an understanding of profit margins to contribute to the overall success and reputation of Hana Group North America.

The successful candidate must exhibit professionalism, respect toward coworkers and customers, and a dedication to embodying the company's mission and core values. The role demands standing for extended periods and the ability to maintain composure in a fast-paced, high-demand environment. As an equal opportunity employer, Hana Group North America supports diversity and inclusivity within its workforce, providing a supportive and respectful workplace culture that values every team member's contribution.

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
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