SUMMARY:

The sushi cook’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish. The Sushi cook may be asked to customize customers’ orders according to preferences and food allergy considerations.

To be successful as a sushi cook, you must ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi cook works well under pressure and always maintains restaurant standards including during busy periods.

RESPONSIBILITIES:

• Prepare all types of sushi, including maki, nigiri and sashimi.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive co-worker and guest relations at all times.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow prep work as specified by the Manager or Supervisor
• Perform job functions with attention to detail, speed and accuracy.
• Perform job functions under variable working conditions (for example: heat or cold)
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgement.
• Follow directions thoroughly.
• Understand guest's service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of company information and recipes

REQUIREMENT/ QUALIFICATIONS:

• Minimum 3 years' experience as a Sushi cook or at an Asian restaurant in a high-volume atmosphere.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Compute basic arithmetic.
• Provide legible communication.
• Comprehend and follow recipes.
• Availability to work during business hours, including weekends, some holidays and evenings.

LICENSE/QUALIFICATIONS:

• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read and understand basic cooking directions.
• Understanding and knowledge of safety, sanitation and food handling procedures.