Regional Coordinator – Sushi Chef

Assist in store opening, maintaining, and closing of sushi bar operations while training chefs to ensure Hissho standards are met. Greet customers, take orders, address issues, and educate them on company products. Prepare sushi based on recipes, arrange visual presentations, and enforce food safety guidelines including local sanitation and health code laws. Maintain verified logbooks for rice pH and temperatures. Control costs, improve sales and quality, and develop relationships with retail and food service partners. This role requires flexibility to travel and report directly to the Operations Manager.