Duties and Responsibilities: Primary duties and responsibilities include, but are not limited to, the following:

Prepares all food items, following standard recipes and procedures within specified time limits.

Preps assigned items according to the Prep Lists and par levels set by Head Sushi Chef.

Properly measures and assembles ingredients required for preparing the standard recipes. Cuts and/or portions meats and fish properly and consistently.

Store and properly handle raw or prepared foods and non-food supplies.

Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.

Maintain assigned workstation in a safe and sanitary condition.

Handle food in a manner that is consistent with local health department guidelines.

Follow proper food handling techniques and coordinates the use of time, material, and equipment to avoid waste and unnecessary expense.

Maintain acceptable standards of personal hygiene.

Follow safety regulations, reporting injuries or any unsafe conditions and work practices to the supervisor.

Attend in-service training and education sessions as assigned.

Follow all designated uniform, grooming, safety and sanitation rules and regulations

Knowledge and Skills:

Minimum 1 year of high volume sushi restaurant experience

Able to read and understand the English language.

“ServSafe” Certified is a plus

Basic mathematical skills for measurements

Ability to follow written and oral instructions and procedures.

Excellent interpersonal relations and communicative skills.

Auditory and visual skills

Knowledge of the Company’s food & beverage specifications.

Organizational skills.

Multi-task oriented.