Sushi Chef AKASAKA

• 4.0 Sand Lake, FL Job Details Part-time | Full-time $15
• $25 an hour 8 hours ago Qualifications Sushi Cutting Seafood Ability to follow instructions Kitchen stations

Full Job Description Job Title:

Sushi Cook I $23

• $25 Sushi Cook II $19
• $22 Sushi Cook III $17
• $18 All positions require to assist kitchen as necessary Sushi Cook I Expertly prepare sashimi, nigiri, maki, specialty rolls, and other sushi menu items.

Expert butchery skills Demonstrate advanced fish fabrication, portioning, slicing, and presentation techniques. Inspect seafood and ingredients for freshness, quality, temperature, and proper storage. Maintain proper rice preparation, seasoning, holding, and service standards. Execute all menu items according to established recipes, portions, and presentation standards. Lead the sushi station during service and assist with coordinating production and ticket flow. Train, coach, and provide technical guidance to Sushi Cook II and Sushi Cook III. Minimize waste through proper fabrication, portion control, rotation, and utilization of products. Assist with inventory, ordering needs, prep levels, and daily product pars. Maintain strict sanitation, food safety, allergen awareness, and raw seafood handling standards. Communicate product shortages, quality concerns, and operational issues to culinary leadership. Support menu development, specials, and new-item execution as directed by the Chef. Sushi Cook II Prepare sashimi, nigiri, maki, specialty rolls, and other assigned menu items. Advanced butchery skills. Perform intermediate fish fabrication and portioning under established standards. Prepare and maintain sushi rice, vegetables, sauces, garnishes, and other mise en place. Follow recipes, portion specifications, and presentation standards consistently. Maintain station readiness and appropriate prep levels throughout service. Properly label, date, rotate, store, and handle seafood and other ingredients. Monitor product quality and immediately report concerns. Maintain proper sanitation and food-safety procedures. Assist Sushi Cook I and culinary leadership during high-volume periods. Help guide Sushi Cook III employees in basic preparation and station procedures. Work toward proficiency in advanced sushi techniques and complete station independence. Sushi Cook III Assist with basic sushi preparation and mise en place. Prepare vegetables, garnishes, sauces, fillings, and other ingredients. Produce basic rolls and menu items after demonstrating required proficiency. Assist with sushi rice preparation according to restaurant standards. Learn proper knife handling, cutting techniques, portioning, and presentation. Learn identification, storage, rotation, and handling requirements for seafood. Stock and organize the sushi station before, during, and after service. Follow recipes and instructions provided by Sushi Cook I, Sushi Cook II, and culinary leadership. Maintain clean and sanitized equipment, cutting boards, knives, refrigeration, and work areas. Follow food-safety, personal-hygiene, allergen, and raw-product handling procedures. Participate in training and demonstrate continued progression toward Sushi Cook II.

Pay:

$15.00

• $25.00 per hour Expected hours: 24.0
• 40.

0 per week

Work Location:

In person