Job Overview
Compensation
Hourly
Range $17.00 - $19.00
Benefits
Health Insurance
Paid Time Off
Professional development opportunities
Employee Discounts
Retirement Plan
Work environment safety initiatives
Job Description
Hana Group North America is a distinguished leader in the food service industry, known for its commitment to delivering exceptional dining experiences centered around Asian cuisine. With a focus on quality, authenticity, and customer satisfaction, Hana Group North America operates a range of restaurants and culinary ventures that celebrate the rich traditions of Japanese food culture. The company values innovation and expertise while fostering a welcoming environment for both employees and guests. They emphasize excellence in culinary arts, food safety, and operational efficiency, ensuring that every dish served meets the highest standards. Hana Group North America is an Equal Opportunity Employer dedicated to creating an inclusive workplace that respects diversity and promotes professional growth.
The Sushi Chef II position at Hana Group North America is crafted for highly trained and experienced professionals who excel in the art of sushi making. Recognized as an expert, the Sushi Chef II is a master of knife skills, sushi rolling fundamentals, and food safety protocols. This role involves preparing traditional Japanese sushi rice, expertly chopping, slicing, and filleting a variety of fish, and maintaining a clean, safe, and efficient work environment. The Sushi Chef II not only ensures that all ingredients meet strict quality standards but also minimizes waste and controls costs by using resources wisely and handling food and equipment with care.
Success in this role requires the ability to thrive under pressure while maintaining the restaurant’s quality standards consistently during assigned working hours. As a leadership figure at the sushi bar, the Sushi Chef II leads by example, ensuring all necessary preparations are completed, smooth daily operations, and outstanding customer service. Engaging with customers warmly and professionally, the Sushi Chef II promotes a positive dining atmosphere. Key competencies required include people skills, expert culinary skills, in-depth product knowledge, rigorous quality and food safety adherence, and a thorough understanding of profit margins and waste control. This position offers an exciting opportunity to advance culinary artistry in a dynamic and supportive setting, driving both individual and organizational success.
The Sushi Chef II position at Hana Group North America is crafted for highly trained and experienced professionals who excel in the art of sushi making. Recognized as an expert, the Sushi Chef II is a master of knife skills, sushi rolling fundamentals, and food safety protocols. This role involves preparing traditional Japanese sushi rice, expertly chopping, slicing, and filleting a variety of fish, and maintaining a clean, safe, and efficient work environment. The Sushi Chef II not only ensures that all ingredients meet strict quality standards but also minimizes waste and controls costs by using resources wisely and handling food and equipment with care.
Success in this role requires the ability to thrive under pressure while maintaining the restaurant’s quality standards consistently during assigned working hours. As a leadership figure at the sushi bar, the Sushi Chef II leads by example, ensuring all necessary preparations are completed, smooth daily operations, and outstanding customer service. Engaging with customers warmly and professionally, the Sushi Chef II promotes a positive dining atmosphere. Key competencies required include people skills, expert culinary skills, in-depth product knowledge, rigorous quality and food safety adherence, and a thorough understanding of profit margins and waste control. This position offers an exciting opportunity to advance culinary artistry in a dynamic and supportive setting, driving both individual and organizational success.
Job Requirements
- Minimum of two years in the food service industry
- Sushi rolling experience required
- Excellent knife skills including slicing large fish for sashimi and nigiri and prepping vegetables
- Ability to read, write and communicate in English
- Demonstrated professionalism and respect in the workplace
- Valid food handler's license
- Ability to stand for long periods of time
- Ability to work under pressure with sound judgement
- Commitment to 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
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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