Job Overview
Compensation
Hourly
Range $17.50 - $20.00
Benefits
Health Insurance
Paid Time Off
Dental Insurance
Retirement Plan
Employee Discounts
Job Description
Hana Group North America is a leading entity in the food service industry, widely recognized for its dedication to quality and authentic culinary experiences. With a steadfast commitment to excellence and innovation, the company operates a variety of food service establishments that prioritize customer satisfaction, food safety, and outstanding service. Hana Group North America fosters a dynamic and inclusive work environment where employees are encouraged to grow professionally while upholding the highest standards of the industry. Their focus on expert craftsmanship and culinary precision makes them a distinguished name in the gastronomy sector, particularly renowned for their innovative approaches to traditional cuisines such as Japanese sushi.
The Sushi Chef II position at Hana Group North America holds a pivotal role within the organization, ideal for culinary professionals who have honed their skills in the art of sushi making. This position requires an individual recognized as an expert in sushi preparation, equipped with advanced knife skills and a deep understanding of sushi fundamentals including rice preparation, fish filleting, and meticulous attention to food safety standards. The Sushi Chef II is charged with creating impeccable sushi dishes that meet predefined quality metrics in taste, presentation, and portion control, ensuring each creation delights customers and maintains the brand's reputation for culinary excellence.
This role is essential in maintaining the seamless operation of the sushi bar, requiring a blend of technical expertise, leadership, and customer engagement skills. The Sushi Chef II leads by example, upholding cleanliness and safety standards, optimizing ingredient usage to reduce waste and costs, and managing resources efficiently. Furthermore, this position demands the capacity to work effectively under pressure while delivering consistent quality and service. The chef is also responsible for educating and sometimes supervising junior staff, enabling a productive, clean, and safe working environment that enhances overall operational success.
Candidates for this role must demonstrate not only outstanding culinary skills but also strong communication abilities and professionalism. Engaging with customers, addressing their needs, and ensuring they feel valued reflects the company’s mission to provide exceptional dining experiences. The Sushi Chef II embodies the company’s values and drives the mission forward through exemplary performance and dedication to both craft and customer service. This career opportunity offers a platform to advance culinary expertise within a respected and supportive organization, contributing to personal growth and the collective success of the Hana Group North America culinary division.
The Sushi Chef II position at Hana Group North America holds a pivotal role within the organization, ideal for culinary professionals who have honed their skills in the art of sushi making. This position requires an individual recognized as an expert in sushi preparation, equipped with advanced knife skills and a deep understanding of sushi fundamentals including rice preparation, fish filleting, and meticulous attention to food safety standards. The Sushi Chef II is charged with creating impeccable sushi dishes that meet predefined quality metrics in taste, presentation, and portion control, ensuring each creation delights customers and maintains the brand's reputation for culinary excellence.
This role is essential in maintaining the seamless operation of the sushi bar, requiring a blend of technical expertise, leadership, and customer engagement skills. The Sushi Chef II leads by example, upholding cleanliness and safety standards, optimizing ingredient usage to reduce waste and costs, and managing resources efficiently. Furthermore, this position demands the capacity to work effectively under pressure while delivering consistent quality and service. The chef is also responsible for educating and sometimes supervising junior staff, enabling a productive, clean, and safe working environment that enhances overall operational success.
Candidates for this role must demonstrate not only outstanding culinary skills but also strong communication abilities and professionalism. Engaging with customers, addressing their needs, and ensuring they feel valued reflects the company’s mission to provide exceptional dining experiences. The Sushi Chef II embodies the company’s values and drives the mission forward through exemplary performance and dedication to both craft and customer service. This career opportunity offers a platform to advance culinary expertise within a respected and supportive organization, contributing to personal growth and the collective success of the Hana Group North America culinary division.
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 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 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
No experience required
Job Location
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