Sushi Chef II at Hana Group US

Town of Islip, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Oct, 26

Salary

21.0

Posted On

21 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Knife Skills, Sushi Rolling, Food Safety, Fish Filleting, Customer Service, Waste Control, Portion Control, Food Preparation, Quality Control, Professionalism

Industry

Manufacturing

Description

Description The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef II’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 II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk 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 company guidelines on quality, portion size, presentation and food safety Expert understanding of food waste and costs and how it impacts the goals of the kiosk Creating an expectation for 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. Requirements Minimum of two years in the food service industry; sushi rolling experience required Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Ability to read, write and communicate in English Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Valid food handler’s license, with expert knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Hana Group North America is an Equal Opportunity Employer

Responsibilities

The Sushi Chef II is responsible for preparing high-quality sushi dishes, including filleting fish and preparing rice according to company standards. They must maintain a clean work environment, manage food waste, and provide excellent customer service at the sushi bar.