Sushi Chef

Job Title:

Sushi Cook I $23 - $25

Sushi Cook II $19 - $22

Sushi Cook III $17 - $18

All positions require to assist kitchen as necessary

Sushi Cook I

• Expertly prepare sashimi, nigiri, maki, specialty rolls, and other sushi menu items.
• Expert butchery skills
• Demonstrate advanced fish fabrication, portioning, slicing, and presentation techniques.
• Inspect seafood and ingredients for freshness, quality, temperature, and proper storage.
• Maintain proper rice preparation, seasoning, holding, and service standards.
• Execute all menu items according to established recipes, portions, and presentation standards.
• Lead the sushi station during service and assist with coordinating production and ticket flow.
• Train, coach, and provide technical guidance to Sushi Cook II and Sushi Cook III.
• Minimize waste through proper fabrication, portion control, rotation, and utilization of products.
• Assist with inventory, ordering needs, prep levels, and daily product pars.
• Maintain strict sanitation, food safety, allergen awareness, and raw seafood handling standards.
• Communicate product shortages, quality concerns, and operational issues to culinary leadership.
• Support menu development, specials, and new-item execution as directed by the Chef.

Sushi Cook II

• Prepare sashimi, nigiri, maki, specialty rolls, and other assigned menu items.
• Advanced butchery skills.
• Perform intermediate fish fabrication and portioning under established standards.
• Prepare and maintain sushi rice, vegetables, sauces, garnishes, and other mise en place.
• Follow recipes, portion specifications, and presentation standards consistently.
• Maintain station readiness and appropriate prep levels throughout service.
• Properly label, date, rotate, store, and handle seafood and other ingredients.
• Monitor product quality and immediately report concerns.
• Maintain proper sanitation and food-safety procedures.
• Assist Sushi Cook I and culinary leadership during high-volume periods.
• Help guide Sushi Cook III employees in basic preparation and station procedures.
• Work toward proficiency in advanced sushi techniques and complete station independence.

Sushi Cook III

• Assist with basic sushi preparation and mise en place.
• Prepare vegetables, garnishes, sauces, fillings, and other ingredients.
• Produce basic rolls and menu items after demonstrating required proficiency.
• Assist with sushi rice preparation according to restaurant standards.
• Learn proper knife handling, cutting techniques, portioning, and presentation.
• Learn identification, storage, rotation, and handling requirements for seafood.
• Stock and organize the sushi station before, during, and after service.
• Follow recipes and instructions provided by Sushi Cook I, Sushi Cook II, and culinary leadership.
• Maintain clean and sanitized equipment, cutting boards, knives, refrigeration, and work areas.
• Follow food-safety, personal-hygiene, allergen, and raw-product handling procedures.
• Participate in training and demonstrate continued progression toward Sushi Cook II.

Pay: $15.00 - $25.00 per hour

Expected hours: 24.0 – 40.0 per week

Work Location: In person