Sushi Chef I

Entry-level Sushi Chef I role focusing on mastering knife skills, sushi rice preparation, fish filleting, and maintaining high standards of food safety and cleanliness. Responsibilities include cutting, slicing, and filleting fish and vegetables, inspecting quality of produce and fish, preparing sushi dishes according to established guidelines for quality, portion size, presentation, and safety, maintaining a clean work environment to prevent contamination, reporting equipment issues, sterilizing utensils and equipment, and greeting customers to ensure they feel valued. Requires ability to work under pressure and adhere to restaurant quality standards; English literacy and valid food handler’s license are required.