Sushi Chef II

Worcester, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.50 - $20.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Professional development opportunities

Retirement Plan

Paid holidays

Job Description

Hana Group North America is a prominent organization recognized for its dedication to excellence in the food service industry. Specializing in authentic and high-quality Japanese cuisine, Hana Group operates with a vision to bring traditional flavors and exceptional dining experiences to its customers. The company emphasizes a culture of respect, professionalism, and customer engagement, ensuring that every dining experience is memorable, safe, and enjoyable. Hana Group North America is an equal opportunity employer committed to fostering a diverse and inclusive workforce that embodies the mission and core values of the company. With a focus on quality, innovation, and guest satisfaction, Hana Group continues to grow its footprint in the dynamic restaurant industry, making it a premier destination for sushi lovers and food enthusiasts alike.

The Sushi Chef II position at Hana Group North America is a highly specialized role requiring extensive expertise in the art of sushi preparation. This role is designed for candidates who are masters of knife skills and possess deep knowledge of the fundamentals of rolling sushi as well as food safety standards. The Sushi Chef II is responsible for preparing traditional Japanese sushi rice, expertly chopping, slicing, and filleting various types of fish, and maintaining a clean and safe work environment to uphold the highest hygiene standards.

To excel in this position, you must demonstrate exceptional attention to detail and a commitment to quality by ensuring that all ingredients used are fresh and of the highest quality. Effective resource management is crucial, as minimizing waste and controlling food costs are essential to the profitability of the kiosk. As a Sushi Chef II, you will lead by example at the sushi bar, ensuring smooth operational flow and delivering excellent customer service by engaging with customers and making them feel valued.

This role demands the ability to work efficiently under pressure while maintaining restaurant quality standards throughout assigned shifts. You will also be expected to adhere strictly to company guidelines on food presentation, portion size, and safety protocols. Working collaboratively with the team, reporting any issues with kitchen equipment, and sterilizing all utensils and instruments before use are key components of the job. Your professionalism and respect towards coworkers and customers alike will contribute significantly to a positive workplace and customer experience. This position offers a unique opportunity for chefs passionate about Japanese cuisine to refine their craft and contribute to a renowned brand dedicated to culinary excellence.

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 and respect for co-workers and workplace
Valid food handler's license
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 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