Job Description

Job Description Summary:

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods.

Key Competencies:

People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control

Duties and Responsibilities:

Cutting, slicing and filleting different types of fish and vegetables

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 guidelines on quality, portion size, presentation, and food safety

Maintaining 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

This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.