Sushi Cook

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JOB OVERVIEW: Under the general guidance of the Chef de Cuisine, the Sushi Cook is responsible for the preparation, execution, and presentation of high-quality sushi and Japanese-inspired dishes within a refined, high-volume luxury environment. This role oversees the sushi station, ensuring exceptional product quality, food safety compliance, and consistent execution aligned with brand standards. The ideal candidate is disciplined, detail-oriented, and passionate about precision, artistry, and elevated guest experiences. YOUR KEY RESPONSIBILITIES: Prepare sushi, sashimi, nigiri rolls, and specialty items with consistency and precision. Maintain mise en place and ensure station readiness for service Follow standardized recipes and presentation guidelines Monitor product freshness, quality, and proper storage. Execute orders in a timely manner while maintaining impeccable standards Own and manager the sushi station during service Coordinate with Sous Chef, and CDC on daily features and specials Support and train line cooks when assigned Communicate clearly with front of house regarding timing and special requests. Adhere to local health department regulations Maintain cleanliness and organization of work area at all times Ensure proper labeling, rotation, and temperature control of products Participate in inventory counts and waste control initiatives Assist with receiving and inspecting seafood deliveries Support cost control by minimizing waste and managing portion control Uphold company culinary standards and appearance guidelines. We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to, on a routine basis perform various related tasks as needed in the spirit of providing exceptional guest service. High School Diploma or equivalent required Minimum 2-3 years of experience as a Sushi Cook or Chef de Partie in a high end restaurant Strong knife skills and technical sushi knowledge Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Proven team leader with a high level of energy and motivation with a proven track record of living the company's values An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred Enter and locate work related information using computers and/or point of sale systems Possess a gracious, friendly, and fun demeanor Ability to multitask, work in a fast-paced environment and have a high level attention to detail Must be able observant and quick to respond to various situations productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Must be able to stand or walk a minimum eight-hour shift. while also multitasking and handling stressful situations. Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. Must have excellent communication skills and be able to read, write, speak and understand English. All team members must maintain a neat, clean and well-groomed appearance. Specific department uniform guidelines and/or required articles of clothing will be explained to you by your supervisor. All your information will be kept confidential according to EEO guidelines.

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