Sushi Cook

• Food Preparation: Expertly cleaning, cutting, and filleting raw fish, preparing sushi rice, and making sauces/garnishes.
  
• Menu Execution: Preparing varied sushi, sashimi, and special rolls according to restaurant recipes and presentation standards.
  
• Station Management: Setting up, cleaning, and sanitizing the sushi bar, tools, and equipment to comply with health regulations.
  
• Inventory & Ordering: Monitoring ingredient freshness, managing stock, and reducing waste.
  
• Setting up and stocking stations with all necessary supplies
  
• Preparing sushi food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
  
• Cooking menu items in cooperation with the rest of the kitchen staff
  
• Answer, report and follow executive or sous chef s instructions
  
• Clean up station and take care of leftover food
  
• Stock inventory appropriately
  
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
  
• Comply with nutrition and sanitation regulations and safety standards
  
• Maintain a positive and professional approach with coworkers and members
  

Requirements:

• Proven sushi cooking experience, including experience as a line chef, restaurant cook or prep cook
  
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
  
• Technical Proficiency: Strong knife skills and knowledge of traditional/modern sushi techniques.
  
• Hygiene Standards: Strict adherence to health and safety, especially when handling raw seafood.
  
• Accuracy and speed in executing assigned tasks
  
• Ability to work under pressure in a fast-paced kitchen
  
• Familiar with industry best practices
  
• Culinary school diploma
  
• Must be able to stand for an extended period of time
  
• Must be able to lift 40 lbs.
  
• Valid Food Handlers Permit or ability to obtain certification within 30 days of hire
  
• Available to work weekend coverage and available on-call as needed
  
• Dependability and passion a must