Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.50 - $20.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Employee Discounts
Retirement Plan
flexible schedule
Training and Development
Workplace safety
Job Description
Hana Group North America is a prominent leader in the food service industry, specializing in authentic Japanese cuisine with a strong emphasis on sushi artistry and exceptional customer experiences. As part of their commitment to culinary excellence and cultural authenticity, Hana Group North America upholds rigorous standards in food quality, safety, and presentation across all their establishments. Recognized for fostering a dynamic work environment that values professionalism, innovation, and respect among employees, Hana Group North America is dedicated to providing patrons with memorable dining experiences that reflect the finest in Japanese culinary traditions.
The Sushi Chef II position with Hana Group North America is a highly specialized and experienced role reserved for culinary professionals who demonstrate mastery in the art of sushi preparation. This position requires expert knowledge and skill in cutting, slicing, and filleting a variety of fish, alongside proficiency in preparing traditional Japanese sushi rice and crafting sushi rolls with precision and artistry. The Sushi Chef II acts as both a leader and ambassador of quality at the sushi bar, ensuring every dish meets the company's stringent standards for quality, taste, and presentation.
In this role, the Sushi Chef II is responsible for maintaining a clean and safe kitchen environment, adhering to food safety regulations and best practices. The chef will also play a crucial role in managing resources efficiently by minimizing waste and controlling food costs, which directly impacts the profitability and sustainability of the operation. Exceptional customer service skills are integral to the role, as the Sushi Chef II often engages directly with guests, embodying the company’s mission to deliver not only superior cuisine but also a welcoming and satisfying dining experience.
Candidates for the Sushi Chef II position must have at least two years of food service experience, with a strong emphasis on sushi rolling and knife skills, capable of handling large fish for sashimi and nigiri preparation. The ability to work effectively under pressure while maintaining composure and sound judgment is essential. Proficiency in English communication and possession of a valid food handler's license with in-depth knowledge of food safety regulations are mandatory. This position is designed for dedicated professionals who are passionate about Japanese culinary arts and committed to upholding the highest standards of food quality and customer satisfaction.
The Sushi Chef II position with Hana Group North America is a highly specialized and experienced role reserved for culinary professionals who demonstrate mastery in the art of sushi preparation. This position requires expert knowledge and skill in cutting, slicing, and filleting a variety of fish, alongside proficiency in preparing traditional Japanese sushi rice and crafting sushi rolls with precision and artistry. The Sushi Chef II acts as both a leader and ambassador of quality at the sushi bar, ensuring every dish meets the company's stringent standards for quality, taste, and presentation.
In this role, the Sushi Chef II is responsible for maintaining a clean and safe kitchen environment, adhering to food safety regulations and best practices. The chef will also play a crucial role in managing resources efficiently by minimizing waste and controlling food costs, which directly impacts the profitability and sustainability of the operation. Exceptional customer service skills are integral to the role, as the Sushi Chef II often engages directly with guests, embodying the company’s mission to deliver not only superior cuisine but also a welcoming and satisfying dining experience.
Candidates for the Sushi Chef II position must have at least two years of food service experience, with a strong emphasis on sushi rolling and knife skills, capable of handling large fish for sashimi and nigiri preparation. The ability to work effectively under pressure while maintaining composure and sound judgment is essential. Proficiency in English communication and possession of a valid food handler's license with in-depth knowledge of food safety regulations are mandatory. This position is designed for dedicated professionals who are passionate about Japanese culinary arts and committed to upholding the highest standards of food quality 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
- 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
- Valid food handler's license, with expert knowledge of food safety regulations
- Demonstrated professionalism in front of customers and respect for co-workers and workplace
- 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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