Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $17.50 - $20.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Health Insurance
Employee Discounts
flexible schedule
Work environment
Job Description
Hana Group North America is a renowned culinary establishment known for delivering exceptional Japanese dining experiences with a commitment to quality, authenticity, and customer satisfaction. As a part of a diverse and dynamic hospitality company, they prioritize traditional Japanese cuisine with a modern touch, creating an enjoyable and authentic atmosphere for customers looking to experience the art of sushi made from the freshest ingredients. Hana Group North America prides itself on maintaining high standards in food preparation, hygiene, and customer service, making it a trusted choice for sushi lovers and culinary enthusiasts alike.
The Sushi Chef II position is an integral part of the culinary team at Hana Group North America. This is a part-time role designed for highly skilled and experienced sushi chefs who are experts in their craft. The position offers an hourly wage between $17.50 and $20.00, reflecting the level of expertise and professionalism expected. As a Sushi Chef II, you will be responsible for mastering knife skills, rolling sushi with precision, and handling all aspects of sushi preparation in compliance with food safety regulations. This role requires meticulous attention to detail, ensuring every sushi dish meets the company’s quality standards in terms of taste, presentation, and portion size. Additionally, you will oversee the preparation of traditional Japanese sushi rice, filleting and slicing various kinds of fish, and maintaining a sanitary and safe workspace.
The role demands leadership and the ability to work efficiently under pressure while managing the operations behind the sushi bar. Serving as a role model, the Sushi Chef II will drive smooth kitchen operations, guarantee minimal waste through careful resource management, and ensure that all ingredients used are of top quality. Additionally, you will engage directly with customers, providing excellent service and promoting a welcoming dining experience. The position requires excellent communication skills, professionalism, and respect for team dynamics to foster a positive work environment.
In this capacity, the Sushi Chef II must demonstrate expertise in food safety and cost control measures, contributing to the financial success of the kiosk while sustaining high culinary standards. The job is challenging yet rewarding, offering an opportunity to showcase culinary talents in a respected and growing hospitality company that values both staff development and customer satisfaction.
The Sushi Chef II position is an integral part of the culinary team at Hana Group North America. This is a part-time role designed for highly skilled and experienced sushi chefs who are experts in their craft. The position offers an hourly wage between $17.50 and $20.00, reflecting the level of expertise and professionalism expected. As a Sushi Chef II, you will be responsible for mastering knife skills, rolling sushi with precision, and handling all aspects of sushi preparation in compliance with food safety regulations. This role requires meticulous attention to detail, ensuring every sushi dish meets the company’s quality standards in terms of taste, presentation, and portion size. Additionally, you will oversee the preparation of traditional Japanese sushi rice, filleting and slicing various kinds of fish, and maintaining a sanitary and safe workspace.
The role demands leadership and the ability to work efficiently under pressure while managing the operations behind the sushi bar. Serving as a role model, the Sushi Chef II will drive smooth kitchen operations, guarantee minimal waste through careful resource management, and ensure that all ingredients used are of top quality. Additionally, you will engage directly with customers, providing excellent service and promoting a welcoming dining experience. The position requires excellent communication skills, professionalism, and respect for team dynamics to foster a positive work environment.
In this capacity, the Sushi Chef II must demonstrate expertise in food safety and cost control measures, contributing to the financial success of the kiosk while sustaining high culinary standards. The job is challenging yet rewarding, offering an opportunity to showcase culinary talents in a respected and growing hospitality company that values both staff development and customer satisfaction.
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 customers and respect for co-workers and workplace
- Valid food handler's license
- 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 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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