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Overview
Step into the role of Sushi Cook, where you'll play a key part in delivering high-quality culinary execution in a fast-paced kitchen. You’ll be responsible for preparing sushi and related menu items with precision, consistency, and attention to detail, ensuring all dishes meet established standards for quality and presentation.
You will support smooth kitchen operations by maintaining organization at your station, following proper food safety and sanitation guidelines, and executing orders efficiently during high-volume service. Working closely with the Sous and Executive Chefs, you’ll focus on consistency, technique, and delivering an exceptional guest experience through every dish prepared.
Your role centers on craftsmanship, speed, and accuracy—bringing together fresh ingredients and refined skills to create sushi offerings 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 June 19, 2026.
Responsibilities
- Prepare and present high-end sushi and sashimi with precision and consistency, following house standards and traditional techniques.
- Support the Sushi Chef with daily sushi station operations, including mise en place, production, and service execution.
- Assist with receiving, inspecting, and handling seafood, rice, and specialty ingredients to ensure freshness and quality.
- Execute prep and service tasks efficiently to support timely delivery during service, including omakase and à la carte offerings.
- Maintain cleanliness, knife safety, and sanitation procedures in accordance with HACCP and local health regulations.
- Follow established recipes, portioning, and plating standards to ensure consistency and quality.
- Communicate effectively with team members to ensure smooth kitchen operations and service flow.
- Maintain and properly care for tools and equipment, including knife upkeep and station organization.
Qualifications
- Demonstrates strong proficiency in sushi techniques including nigiri, maki, and sashimi, with the ability to support basic Japanese hot and cold kitchen items.
- Possesses a solid understanding of fish breakdown, sushi rice preparation, proper knife handling, and the use of traditional Japanese ingredients.
- Maintains a high level of attention to detail with a consistent focus on quality, accuracy, and presentation.
- Familiarity with omakase or chef’s counter-style service is a plus.
- Working knowledge of Japanese culinary terminology, seasonal fish varieties, and basic sake pairings preferred.
- Holds a valid ServSafe certification or equivalent food handler’s permit.
