Regional Coordinator

Assist in store opening, closing, and maintenance of sushi bar operations while training chefs to meet Hissho standards. Recruit new chefs and inspect unit operations to ensure compliance with local sanitation, health code laws, and weights and measures requirements. Maintain verified logbooks for rice pH and temperatures, prepare sushi products based on recipes, and arrange visual presentations. Greet customers, take orders, address issues, and educate them on company products to improve sales, quality, and service. Control costs and maintain consistency while developing relationships with retail and food service partners. This role requires 75%-90% travel and reports directly to the Operations Manager.