Overview

Step into the role of Sushi Cook, where you'll take the lead in driving culinary excellence in the kitchen. You'll oversee multiple stations, ensure smooth prep operations, and help deliver large-scale service with skill and precision. Your expertise will set the standard for food quality, safety, and team performance as you'll work closely with the Sous & Exectuive Chefs.

Beyond culinary expertise, you'll guide and support a team of cooks, helping them reach their full potential. Whether perfecting execution or energizing the crew during a busy rush, you lead with confidence, delivering unforgettable flavors that keep guests coming back for more.

This role will pay an hourly rate of $24.00 - $25.00

Benefits for Part-Time roles: 401(k) savings plan and 401(k) matching.

This position will remain open until December 31, 2025. 

Responsibilities

• Prepare and present High End Sushi and sashimi with precision and consistency, adhering to house standards and traditional techniques.
• Support Sushi Chef in the daily operation of the sushi station, including mise en place, production, and service.
• Assist in sourcing and quality-checking seafood, rice, and specialty ingredients to ensure daily freshness and excellence.
• Monitor prep and production schedules to ensure timely execution during service, including omakase and a la carta formats.
• Uphold cleanliness, knife safety, sanitation procedures in accordance with HACCP and local health codes.
• Guide and train junior sushi chef and kitchen assistants in best practices, knife skills, and plating aesthetics.
• Collaborate with Culinary leadership on menu specials, seasonal updates, and plating innovations.
• Maintain equipment, sharpen knives, and uphold standards of cleanliness and organization within the sushi stations.

Qualifications

• Mastery of sushi techniques including Nigiri, Maki, Sashimi, and basic Japanese Hot/Cold Kitchen Supports.
• Solid understanding of fish breakdown, rice preparation, knife handling, and japanese ingredients usage.
• High attention to details and commitment to consistency and presentation.
• Familiarity of omakese or chef's counter service is a plus.
• Knowledge of Japanese Culinary terms, seasonal fish, and basic sake pairing preferred. - - ServSafe certification or equivalent food handler's permit required.