Sushi Cook1

Essential Duties and Responsibilities Prepare sushi, sashimi, makizushi, nigiri, hand rolls, and other Japanese cuisine items according to company recipes and standards Properly prepare, portion, and handle seafood, vegetables, rice, sauces, and additional ingredients Maintain freshness, quality, and presentation standards for all products Ensure all food preparation follows food safety and sanitation guidelines Monitor ingredient inventory levels and communicate shortages or quality concerns to management Maintain clean and organized workstations, equipment, storage areas, and preparation areas Properly label, rotate, and store products using FIFO (First In, First Out) procedures Assist with receiving and inspecting products and ingredients Work collaboratively with kitchen staff, cashiers, servers, and management to ensure smooth operations Provide friendly and professional customer service when interacting with guests Assist with preparing items for display cases, dine-in service, and takeout orders Follow all company policies, procedures, and operational standards Perform other duties and responsibilities as requested by management Assist with additional kitchen or culinary duties as assigned Qualifications Previous sushi preparation or Japanese cuisine experience preferred Basic knife skills and seafood handling knowledge preferred Ability to work in a fast-paced environment while maintaining attention to detail Strong organizational and time management skills Ability to follow recipes, specifications, and presentation standards Reliable attendance and punctuality Ability to work independently and as part of a team Strong communication skills Food Handler certification preferred or required based on company policy Physical Requirements Ability to stand for extended periods of time Ability to lift and carry up to 50 pounds occasionally Ability to work in refrigerated and kitchen environments Ability to safely use knives and kitchen equipment Work Environment Fast-paced kitchen and food service environment Frequent exposure to seafood, rice cookers, refrigeration equipment, and kitchen tools May require evenings, weekends, and holidays based on business needs Reporting Structure The Sushi Cook reports to the Kitchen Section Lead, Culinary Manager, or designated management representative.