Culinary Operations Coordinator at HISSHO INTERNATIONAL LLC

, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

0.0

Posted On

13 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Sushi Preparation, Hot Food Preparation, Asian Cuisine, Food Presentation, Attention To Detail, Collaboration, Communication, Inventory Management, Food Safety, Project Management, Outlook, Excel, Resilience, Adaptability, Food Styling, Training

Industry

Food and Beverage Services

Description

Description Company Overview: For 27 years, Hissho Sushi has been elevating the sushi experience – making premium sushi accessible and approachable to all. Hissho operates sushi bars in upscale supermarkets, cafes, hospitals, universities and corporate foodservice locations. Our sushi is both delicious and innovative, while offering consumers many healthy options. The Position: The Culinary Operations Coordinator will work closely with the Culinary Team and report to the Director of Product Innovation & Development, supporting day-to-day operations with flexibility to adapt to evolving business needs. This role’s responsibilities include supporting new recipe and program developments, assembling sushi kits for field presentations, marketing photoshoots through food preparation, maintaining and resetting the tasting room to ensure a stage-ready environment, managing perishable and non-consumable, conducting smallware audits, coordinating quarterly employee sample giveaways with HR, and occasional travel to provide operational support. The Ideal Candidate: The ideal candidate will have a strong background in sushi and hot food preparation, particularly within Asian cuisine. They will possess excellent food presentation skills and a keen attention to detail. Additionally, candidates should demonstrate openness to feedback from all departments and exhibit strong collaborative skills, enabling effective communication across multiple teams to achieve shared objectives. Key Responsibilities: Food Development: Collaborate with the Culinary Team to support projects, including recipe, menu, program developments, and ingredient testing. National Sushi Kit Logistics: Fulfillment of standardized Sushi Kits for quarterly retail presentations; manage time-sensitive national shipping to Field Operations to ensure product integrity upon arrival. Photoshoot & Food Styling Support: Own the preparation of the corporate studio/tasting room for creative sessions and support Marketing in product assembly for high-quality captures. Product Quality Test: Check inventory products for non-conforming specs from customer complaints. Corporate Tasting Room Readiness: Own the daily maintenance and "Stage Ready" reset of the corporate tasting room, including inventory management of all non-consumables and presentation materials to support executive and retailer meetings. Culinary Inventory Management: maintaining standard levels for all kitchen essentials; performing routine audits of perishables, smallware, and non-consumables to ensure the culinary team is always equipped for daily operations and high-stakes presentations. Operational Assistance: Travel to franchise locations as needed to provide hands-on training, support, and ensure consistency and excellence in food quality and presentation. Product Redistribution Program: Manage the quarterly Sample Redistribution Program by auditing overstock and coordinating with HR to facilitate employee giveaways. Product Presentations: Support product presentations with internal teams and retail partners. Representation: Participate in meetings and events to represent the Hissho brand at tradeshows. Compliance: Adhere to company standards, policies, and procedures, ensuring compliance with food safety regulations and brand guidelines. Requirements 2+ years of experience in sushi and hot food preparation, with a focus on Asian cuisine. Excellent communication and interpersonal skills, with the ability to work effectively with diverse teams and personalities. Proficient in using Outlook email and other basic computer applications; familiarity with Excel is advantageous. Comfortable in presenting products in tastings. Proven ability to manage multiple projects and priorities simultaneously, while maintaining attention to detail and accuracy. Must be a self-managed person that can work on a variety of projects with a diverse team with minimal direction or oversight. A willingness to travel and work flexible hours, including evenings and some weekends. This position requires 10–20% travel. A positive attitude, resilience, and a willingness to embrace change in a fast-paced and dynamic environment. Proficiency in another language relevant to the culinary team may help in various communications. Ability to lift 50lb and stand for prolonged periods. College/Culinary degree preferred. ServSafe Certified.

Responsibilities

The Culinary Operations Coordinator supports the Culinary Team with daily operations, focusing on new recipe and program development, assembling kits for field presentations, and maintaining the corporate tasting room to ensure it is stage-ready. Key duties also involve managing perishable and non-consumable inventory, conducting audits, coordinating employee sample giveaways, and providing occasional operational support through travel.