Sushi Chef II

Providence, RI, USA|

Job Overview

Compensation

Hourly

Range $17.00 - $20.00

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Retirement Plan

Career development opportunities

Job Description

Hana Group North America is a renowned name in the food service and restaurant industry, known for delivering exceptional dining experiences with a focus on authentic Asian cuisine. With a rich heritage and commitment to quality, Hana Group operates a network of establishments dedicated to culinary excellence and customer satisfaction. The company prides itself on fostering a diverse and inclusive work environment where employees are valued and empowered to grow their careers in the hospitality sector. The organization places a strong emphasis on innovation, quality control, and adhering to the highest standards of food safety and guest service, making it a leading employer in the restaurant space. Hana Group North America seeks experienced culinary professionals who are passionate about their craft and are eager to contribute to a dynamic and guest-focused team. This Sushi Chef II position is a pivotal role within the company, classified as a full-time opportunity with competitive compensation reflecting the candidate's experience and skill level.

The Sushi Chef II is a highly trained and experienced culinary professional specializing in sushi preparation. This role demands mastery in knife skills, traditional sushi rice preparation, and advanced techniques such as slicing, filleting, and rolling sushi. The Sushi Chef II is accountable for maintaining impeccable hygiene and food safety standards while ensuring every ingredient meets the highest quality benchmarks. This position requires the ability to manage food and equipment efficiently to minimize waste and reduce costs. Beyond technical skills, the Sushi Chef II acts as a leader at the sushi bar, overseeing smooth kitchen operations and engaging directly with customers to provide an exceptional dining experience. The ideal candidate thrives under pressure, consistently meets or exceeds restaurant quality standards, and demonstrates expert knowledge of Japanese sushi art. This role involves responsibilities ranging from food preparation to equipment maintenance while ensuring a professional and welcoming atmosphere. A comprehensive understanding of food safety regulations, inventory control, and customer interaction forms the core of the Sushi Chef II's daily function. As a brand ambassador, the Sushi Chef II embodies the company’s mission and core values, contributing to the overall success of the restaurant and ensuring customer satisfaction and loyalty.

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
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 & nigiri and prepping vegetables for common sushi rolls & 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 the customers and respect for co-workers and workplace at all times
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