Sushi maker

What you'll do
Prepare nigiri, sashimi, maki, and chef's specialty rolls to our recipes and presentation standards
Cook, season, and hold sushi rice at the right temperature throughout service
Break down whole fish, portion seafood, and label and store it safely
Check ingredient freshness daily and rotate stock using FIFO
Set up and break down the sushi station each shift
Work with servers and the hot kitchen so orders go out accurately and on time
Keep knives, equipment, and the station clean and sanitized
Help with weekly inventory counts and suggest seasonal specials
What we're looking for
At least 2 years of sushi preparation experience in a restaurant
Strong knife skills and solid knowledge of fish types, cuts, and handling
Ability to stay organized and calm during busy dinner service
Attention to detail in both flavor and presentation
Knowledge of raw seafood safety and allergen awareness
Ability to stand for 8 hours, lift up to 50 lbs, and work in a cold, fast-paced kitchen
Availability on weekends and evenings
Nice to have
Experience with omakase or counter-style service
Food Service Sanitation Manager Certification
Japanese language skills
What we offer
Hourly pay of $22–$28 depending on experience, plus a shared tip pool
Free staff meal each shift
Health, dental, and vision insurance after 60 days
10 days of paid time off per year
50% dining discount for you and a guest
Paid knife and uniform allowance
A path to lead sushi chef