Sushi Cold Cook (Cold Station)

Cincinnati, OH, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Compensation

Hourly

Range $15.00 - $22.00

Work Schedule

Standard Hours

Benefits

Competitive hourly pay

Training in sushi techniques

opportunities for growth

Professional work environment

Staff meals

Continuous development

inclusive workplace

Job Description

SUZU Hospitality is a distinguished restaurant group with a passion for modern Japanese cuisine, dedicated to offering an authentic dining experience that harmonizes innovative culinary techniques with long-standing traditions. Located in Madisonville, Cincinnati, Ohio, SUZU embodies the craftsmanship and flavor profile of Japan while emphasizing a modern dining culture that appeals to a diverse and contemporary audience. Opening early 2026, SUZU commits to excellence not only in the food it serves but also in the way it treats its guests and staff, fostering an environment rich in professionalism, respect, teamwork, and ongoing personal and professional growth. The organization is recognized for its inclusive culture and is proud to be an Equal Opportunity Employer, supporting a workplace where individuals from all backgrounds can thrive.

The role of Sushi Cold Cook at SUZU is a full-time or part-time, non-exempt position paying between $15.00 to $22.00 per hour depending on experience. This position focuses exclusively on the cold station within the sushi program, preparing sashimi, cold appetizers, salads, garnishes, and accompaniments under the close supervision of sushi chefs. This critical role demands exceptional knife skills, precision slicing, and a refined aesthetic sense to ensure every plate not only meets but exceeds the standards expected of fine Japanese cuisine. The Sushi Cold Cook is responsible for accuracy in portioning, plating, and maintaining the highest standards for food preservation and hygiene. This position is crucial to delivering the seamless, thoughtful, and inviting guest experience for which SUZU is known.

The ideal candidate for this position will have 1 to 3 years of experience either in sushi, cold-station, or garde manger roles, with a demonstrated ability to handle fish and seafood with care to maintain optimal freshness and quality. Knife skills must be advanced, enabling consistent and meticulous preparation. Attention to detail in plating and presentation is essential, reflecting the beauty and balance characteristic of Japanese culinary traditions. The Sushi Cold Cook will also be well-versed in maintaining station cleanliness and sanitation practices in line with SUZU's commitment to food safety and the strict regulations of Ohio. This position offers an opportunity to engage in continuous skill development through SUZU's dedicated sushi training programs and advancement tracks, including the SUZU Sushi Academy.

Job Requirements

High school diploma or equivalent
1-3 years of relevant experience in sushi or cold station cooking
Strong knife skills and knowledge of fish handling
Ability to maintain cleanliness and follow food safety protocols
Effective communication skills
Ability to work flexible hours including nights and weekends
Ability to stand for extended periods and perform physical tasks related to food preparation

Job Qualifications

1-3 years of sushi, cold-station, or garde manger experience (sushi preferred)
Strong knife skills and an eye for detail and presentation
Knowledge of fish handling, freshness, and proper storage
ServSafe or food-handler certification (or ability to obtain)
Reliability, focus, and the ability to perform under pressure
Passion for Japanese cuisine and a desire to develop sushi skills

Job Duties

Prepare sashimi, cold appetizers, salads, sauces, and garnishes to recipe and chef specifications
Slice and portion fish and seafood with precision and consistency
Execute cold-side mise en place accurately and on time for every service
Apply precise knife techniques for slicing, cutting, and portioning
Handle fish and seafood to preserve quality, freshness, and integrity
Maintain knives and station tools to professional standards
Plate cold dishes with the precision, balance, and beauty expected of fine Japanese cuisine
Ensure consistency, accuracy, and presentation across every dish
Adapt presentations for omakase, à la carte, and seasonal features as directed
Set up, stock, and break down the cold station efficiently
Label, date, rotate, and store product to preserve quality and ensure FIFO
Monitor par levels and communicate prep and ordering needs to the chefs
Follow all sanitation, hygiene, and food-safety protocols rigorously
Maintain immaculate cleanliness of the station, tools, and equipment
Adhere to all Ohio food-safety regulations and SUZU standards