Essential Job Functions and ResponsibilitiesFood 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 suppliesPreparing sushi food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)Cooking menu items in cooperation with the rest of the kitchen staffAnswer, report and follow executive or sous chef s instructionsClean up station and take care of leftover foodStock inventory appropriatelyEnsure that food comes out simultaneously, in high quality and in a timely fashionComply with nutrition and sanitation regulations and safety standardsMaintain a positive and professional approach with coworkers and membersRequirements:Proven sushi cooking experience, including experience as a line chef, restaurant cook or prep cookExcellent understanding of various cooking methods, ingredients, equipment and proceduresTechnical 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 tasksAbility to work under pressure in a fast-paced kitchenFamiliar with industry best practicesCulinary school diplomaMust be able to stand for an extended period of timeMust be able to lift 40 lbs.Valid Food Handlers Permit or ability to obtain certification within 30 days of hireAvailable to work weekend coverage and available on-call as neededDependability and passion a must