Sushi Team Leader

Antioch, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $21.00 - $26.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Job Description

Hana Group North America is a leading company in the food service industry, specializing in creating delicious and authentic sushi experiences for customers across various locations. Known for its commitment to high-quality food preparation, exceptional customer service, and maintaining rigorous food safety standards, Hana Group North America operates kiosks that blend convenience with culinary expertise. As a dynamic and innovative food service company, they prioritize employee development, superior product quality, and operational excellence to ensure customer satisfaction and business growth. This company fosters a culture of teamwork, respect, and continuous learning, making it a desirable workplace for professionals passionate about the culinary arts and hospitality.

Job Qualifications

minimum of three years in the food service industry
sushi rolling experience required
excellent knife skills
ability to read, write and communicate in English
valid food handler's license
demonstrated professionalism and respect for co-workers and workplace
ability to work under pressure with sound judgement
commitment to company mission and core values

Job Duties

driving sales through operations and marketing execution
controlling profit and loss by monitoring inventory management and business analysis
expert understanding of food waste and costs and how it impacts the goals of the kiosk
training and developing the team to meet the goals and expectations of the company
adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety
inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
setting the example of customer service through ongoing communication with both the customer and client
coaching and evaluating employees on ways of working aligned to company policy and expectations
recruiting talent and leading team members aligned to the company culture
creating an expectation for a clean work environment in order to prevent food contamination