Sushi Chef II

Orlando, FL, USA|

Job Overview

Compensation

Hourly

Range $17.00 - $19.00

Benefits

Health Insurance

Paid Time Off

employee discount

Retirement Plan

Training and Development

flexible schedule

Job Description

Hana Group North America is a well-established hospitality company renowned for delivering exceptional dining experiences through its various culinary ventures. As a leader in the food and beverage industry, Hana Group prioritizes quality, customer satisfaction, and innovation, creating vibrant restaurant environments that highlight authentic cuisine and outstanding service. The organization supports a dynamic workforce, fostering skills development and career growth among its employees while maintaining stringent standards in food safety and preparation. Specializing in diverse culinary styles, Hana Group has carved a niche in authentic sushi preparation that captures both traditional techniques and contemporary trends.

The Sushi Chef II at Hana Group North America is a critical position that blends expert culinary craftsmanship with leadership and customer engagement. This role is designed for an individual who possesses advanced skills in sushi preparation, including knife handling, sushi rolling fundamentals, and the highest standards of food safety. As a Sushi Chef II, you will be responsible for preparing traditional Japanese sushi rice and various types of sushi, ensuring each dish meets the company’s rigorous quality benchmarks for taste, presentation, and portion control. You will expertly chop, slice, and fillet different kinds of fish, meticulously inspecting ingredient quality and maintaining a clean and orderly workspace to prevent contamination.

This role demands a deep understanding of food waste management and cost control to optimize resource use and minimize losses, contributing to the profitability of the sushi kiosk within the broader restaurant setting. Furthermore, the Sushi Chef II is expected to operate efficiently under pressure, sustaining high-quality output during busy periods and leading by example to maintain smooth sushi bar operations. Excellent communication skills and a personable demeanor enable the Sushi Chef II to engage customers effectively, providing a memorable and inviting dining experience.

The responsibilities extend beyond food preparation to include equipment maintenance, sterilization of utensils, and proactive reporting of operational issues to management. The ideal candidate exemplifies professionalism, teamwork, and a commitment to the company’s mission and values, fostering a positive and productive work atmosphere. This full-time role offers an opportunity to thrive in a respected culinary team and progress within a prestigious hospitality group committed to excellence and innovation in Japanese cuisine.

Job Requirements

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
The ability to stand for long periods of time
The 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
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 stand for long periods and 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