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Sushi Hashiri
Commis Chef
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$58,805 / year median in California
+10% projected growth
Job Description
Commis Chef Hashiri+M San Francisco | Reopening | $26 28/hr
What You'll DoPerform mise en place, prep, cooking, and plating to Hashiri's standardsMaintain consistency in quality, portioning, and presentationHandle, label, store, and rotate ingredients properlyKeep your station clean, organized, and safeSupport opening/closing duties and inventoryWhat We're Looking ForAt least 1 year of professional kitchen experienceNo Japanese cuisine background required just a real interest in learning itReliable, team-oriented, and ready to work in a fast-paced kitchenFlexible availability, including evenings and weekendsWhat You'll GainDirect training in traditional sushi and sukiyaki preparation from a Michelin-recognized kitchenExposure to both classic technique and modern/fusion approachesRoom to grow into a lead role as we rebuild the team
Location:
4Mint Plaza, San Francisco, CAType:
Full-Time, Non-Exempt (Hourly)Schedule:
9-hour shifts, 5 days/week (includes break)Compensation:
$26-28/hour (approx. $55K/year based on full-time hours), depending on experience and qualificationsAbout Hashiri"Hashiri" means "the start of the season" the peak moment for an ingredient, or "shun." That idea shapes everything we cook, from our sushi to our sukiyaki, and it earned us Michelin recognition three years running (2017 2019). As we reopen our San Francisco location, we're building a kitchen team ready to learn traditional Japanese sushi and sukiyaki technique alongside modern approaches.What You'll DoPerform mise en place, prep, cooking, and plating to Hashiri's standardsMaintain consistency in quality, portioning, and presentationHandle, label, store, and rotate ingredients properlyKeep your station clean, organized, and safeSupport opening/closing duties and inventoryWhat We're Looking ForAt least 1 year of professional kitchen experienceNo Japanese cuisine background required just a real interest in learning itReliable, team-oriented, and ready to work in a fast-paced kitchenFlexible availability, including evenings and weekendsWhat You'll GainDirect training in traditional sushi and sukiyaki preparation from a Michelin-recognized kitchenExposure to both classic technique and modern/fusion approachesRoom to grow into a lead role as we rebuild the team