Sushi Chef

Summary/Objective

The Sushi Cook will provide chefs the timely and quality preparation of foods using a variety of

equipment and utensils in an effort to continuously operate a highly regarded restaurant on a

local and national level. He/She will also maintain the cooking environment clean and safe for all

staff members and flexibly takes on various culinary tasks as they arise.

Essential Functions

• Ensure quality of food – this includes ensuring that all items are prepared accurately and

to the highest of standards before being sent out of the kitchen

• Clean and filet fish – this includes skillfully cleaning and cutting a variety of fish

• Make and prepare hand-rolls, maki rolls and other food items

• Sushi Chefs prepare foods that meet current federal, state, and local standards,

guidelines, and regulations by following established policies and procedures and

ensures that safe and high-quality food service is provided at all times

• Prepares all types of Japanese Cuisine and must have knife skills

• Create exciting visual presentations while positively interacting with customers.

Types: Full-time, Part-time

Benefits:

Employee discount

Flexible schedule

Health insurance

Physical Setting:

Upscale casual restaurant

Schedule:

8 hour shift

Day shift

Holidays

Monday to Friday

Night shift

Overtime

Weekend availability

Experience:

Cooking: 1 year (Preferred)

Restaurant Experience: 1 year (Preferred)