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

Retirement Plan

Employee Discounts

Training and Development

Career advancement opportunities

Job Description

Hana Group North America is a distinguished company specializing in the food service industry, recognized for its commitment to quality and authenticity in Japanese cuisine. Among their premier offerings is their sushi bar, where the art of sushi is celebrated and meticulously crafted by skilled chefs. Hana Group North America prides itself on creating an extraordinary dining experience that showcases traditional techniques and the freshest ingredients, ensuring customer satisfaction and maintaining high standards of food safety and quality. As an Equal Opportunity Employer, the company values diversity, professionalism, and a strong work ethic, fostering an inclusive environment for all employees.

The Sushi Chef II role at Hana Group North America represents a pivotal position requiring extensive expertise and refined skills in sushi preparation. This role is tailored for an experienced chef who is highly proficient in the art of sushi making, including mastering knife skills, rolling sushi fundamentals, and adhering strictly to food safety protocols. The Sushi Chef II is responsible for preparing traditional Japanese sushi rice, expertly chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. This position demands precision, attention to detail, and an in-depth understanding of ingredient quality, aiming to minimize waste and optimize resource utilization to control costs effectively.

The successful candidate should excel at working under pressure while maintaining the highest restaurant quality standards during all shifts. They are expected to lead by example at the sushi bar, ensuring all necessary preparations are met, operations run smoothly, and customer service is exemplary. Interaction with customers is also a key element of the role, fostering an engaging and welcoming atmosphere. The role encompasses various competencies such as expert culinary skills, product knowledge, quality assurance, food safety, profit awareness, and waste control. Overall, this role is ideal for a skilled sushi professional eager to contribute to Hana Group North America’s reputation for excellence and dedication to authentic Japanese cuisine.

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
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 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
ability to stand for long periods of time

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