Sushi Cook

Job Summary

Required Qualifications

• •High school education or equivalent
• •One to two full years of employment in a related position with this company or other organization(s)
• •Ability to work as a team member
• •Ability to communicate with kitchen staff
• •Moderate hearing
• •Excellent vision
• •Moderate comprehension and literacy
• •Full range of mobility
• •Ability to travel 30-50 feet on a regular basis throughout the day
• •Ability to lift food cases and metros weighing up to 70 lbs
• •Ability to bend the knees
• •Continuous standing ability
• •Must be able to lift 70 lbs
• •Must be able to bend knees 5-10 times a day
• •Must be able to travel 30-50 feet on a regular basis
• •Must be able to stand continuously
• •Must have moderate hearing
• •Must have excellent vision
• •Must have moderate comprehension and literacy
• •Must be able to lift food cases and metros weighing up to 70 lbs
• •Must be able to bend knees
• •Must be able to stand continuously
• •Must be able to travel 30-50 feet on a regular basis throughout the day
• •Must be able to lift food cases and metros weighing up to 70 lbs 75% of the time
• •Must be able to climb periodically
• •Must be able to bend knees 5-10 times a day
• •Must be able to stand continuously during preparation, service, or expediting
• •Must be able to read use records and all special requests
• •Must be able to hear equipment timers
• •Must be able to communicate with other staff
• •Must be able to see that product is prepared appropriately
• •Must be able to read recipe cards
• •Must be able to follow production and portion standards
• •Must be able to date all food containers
• •Must be able to rotate food as per SOP
• •Must be able to keep perishables at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipes
• •Must be able to ensure proper sanitation levels
• •Must be able to work inside 95% of 8 hours
• •Must be able to work in freezer temperatures of -10 degrees
• •Must be able to work on the front line at temperatures over 100 degrees
• •Must be able to prepare food of consistent quality
• •Must be able to start food items that are prepared ahead of time
• •Must be able to make sure not to prepare more than estimated needs
• •Must be able to date all food containers and rotate as per SOP
• •Must be able to make sure that all perishables are kept at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note any out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipe cards
• •Must be able to follow production and portion standards
• •Must be able to ensure proper sanitation levels
• •Must be able to work as a team member
• •Must be able to communicate with kitchen staff
• •Must have moderate hearing
• •Must have excellent vision
• •Must have moderate comprehension and literacy
• •Must have full range of mobility
• •Must be able to travel 30-50 feet on a regular basis throughout the day
• •Must be able to lift food cases and metros weighing up to 70 lbs
• •Must be able to bend the knees
• •Must be able to stand continuously
• •Must be able to climb periodically
• •Must be able to read use records and all special requests
• •Must be able to hear equipment timers
• •Must be able to communicate with other staff
• •Must be able to see that product is prepared appropriately
• •Must be able to read recipe cards
• •Must be able to follow production and portion standards
• •Must be able to date all food containers
• •Must be able to rotate food as per SOP
• •Must be able to keep perishables at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipes
• •Must be able to ensure proper sanitation levels
• •Must be able to work inside 95% of 8 hours
• •Must be able to work in freezer temperatures of -10 degrees
• •Must be able to work on the front line at temperatures over 100 degrees
• •Must be able to prepare food of consistent quality
• •Must be able to start food items that are prepared ahead of time
• •Must be able to make sure not to prepare more than estimated needs
• •Must be able to date all food containers and rotate as per SOP
• •Must be able to make sure that all perishables are kept at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note any out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipe cards
• •Must be able to follow production and portion standards
• •Must be able to ensure proper sanitation levels
• •Must be able to work as a team member
• •Must be able to communicate with kitchen staff
• •Must have moderate hearing
• •Must have excellent vision
• •Must have moderate comprehension and literacy
• •Must have full range of mobility
• •Must be able to travel 30-50 feet on a regular basis throughout the day
• •Must be able to lift food cases and metros weighing up to 70 lbs
• •Must be able to bend the knees
• •Must be able to stand continuously
• •Must be able to climb periodically
• •Must be able to read use records and all special requests
• •Must be able to hear equipment timers
• •Must be able to communicate with other staff
• •Must be able to see that product is prepared appropriately
• •Must be able to read recipe cards
• •Must be able to follow production and portion standards
• •Must be able to date all food containers
• •Must be able to rotate food as per SOP
• •Must be able to keep perishables at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipes
• •Must be able to ensure proper sanitation levels
• •Must be able to work inside 95% of 8 hours
• •Must be able to work in freezer temperatures of -10 degrees
• •Must be able to work on the front line at temperatures over 100 degrees
• •Must be able to prepare food of consistent quality
• •Must be able to start food items that are prepared ahead of time
• •Must be able to make sure not to prepare more than estimated needs
• •Must be able to date all food containers and rotate as per SOP
• •Must be able to make sure that all perishables are kept at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note any out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipe cards
• •Must be able to follow production and portion standards
• •Must be able to ensure proper sanitation levels
• •Must be able to work as a team member
• •Must be able to communicate with kitchen staff
• •Must have moderate hearing
• •Must have excellent vision
• •Must have moderate comprehension and literacy
• •Must have full range of mobility
• •Must be able to travel 30-50 feet on a regular basis throughout the day
• •Must be able to lift food cases and metros weighing up to 70 lbs
• •Must be able to bend the knees
• •Must be able to stand continuously
• •Must be able to climb periodically
• •Must be able to read use records and all special requests
• •Must be able to hear equipment timers
• •Must be able to communicate with other staff
• •Must be able to see that product is prepared appropriately
• •Must be able to read recipe cards
• •Must be able to follow production and portion standards
• •Must be able to date all food containers
• •Must be able to rotate food as per SOP
• •Must be able to keep perishables at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipes
• •Must be able to ensure proper sanitation levels
• •Must be able to work inside 95% of 8 hours
• •Must be able to work in freezer temperatures of -10 degrees
• •Must be able to work on the front line at temperatures over 100 degrees
• •Must be able to prepare food of consistent quality
• •Must be able to start food items that are prepared ahead of time
• •Must be able to make sure not to prepare more than estimated needs
• •Must be able to date all food containers and rotate as per SOP
• •Must be able to make sure that all perishables are kept at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note any out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipe cards
• •Must be able to follow production and portion standards
• •Must be able to ensure proper sanitation levels
• •Must be able to work as a team member
• •Must be able to communicate with kitchen staff
• •Must have moderate hearing
• •Must have excellent vision
• •Must have moderate comprehension and literacy
• •Must have full range of mobility
• •Must be able to travel 30-50 feet on a regular basis throughout the day
• •Must be able to lift food cases and metros weighing up to 70 lbs
• •Must be able to bend the knees
• •Must be able to stand continuously
• •Must be able to climb periodically
• •Must be able to read use records and all special requests
• •Must be able to hear equipment timers
• •Must be able to communicate with other staff
• •Must be able to see that product is prepared appropriately
• •Must be able to read recipe cards
• •Must be able to follow production and portion standards
• •Must be able to date all food containers
• •Must be able to rotate food as per SOP
• •Must be able to keep perishables at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipes
• •Must be able to ensure proper sanitation levels
• •Must be able to work inside 95% of 8 hours
• •Must be able to work in freezer temperatures of -10 degrees
• •Must be able to work on the front line at temperatures over 100 degrees
• •Must be able to prepare food of consistent quality
• •Must be able to start food items that are prepared ahead of time
• •Must be able to make sure not to prepare more than estimated needs
• •Must be able to date all food containers and rotate as per SOP
• •Must be able to make sure that all perishables are kept at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note any out-of-stock items or possible shortages
• •Must be able to return all food items not used on next shift
• •Must be able to cover/date all perishables
• •Must be able to assist in setting up plans and actions to correct any food cost problems
• •Must be able to control food waste, loss and usage per SOP
• •Must be able to follow recipe cards
• •Must be able to follow production and portion standards
• •Must be able to ensure proper sanitation levels
• •Must be able to work as a team member
• •Must be able to communicate with kitchen staff
• •Must have moderate hearing
• •Must have excellent vision
• •Must have moderate comprehension and literacy
• •Must have full range of mobility
• •Must be able to travel 30-50 feet on a regular basis throughout the day
• •Must be able to lift food cases and metros weighing up to 70 lbs
• •Must be able to bend the knees
• •Must be able to stand continuously
• •Must be able to climb periodically
• •Must be able to read use records and all special requests
• •Must be able to hear equipment timers
• •Must be able to communicate with other staff
• •Must be able to see that product is prepared appropriately
• •Must be able to read recipe cards
• •Must be able to follow production and portion standards
• •Must be able to date all food containers
• •Must be able to rotate food as per SOP
• •Must be able to keep perishables at proper temperatures
• •Must be able to check pars for shift use
• •Must be able to determine necessary preparation
• •Must be able to do freezer pull
• •Must be able to set up line
• •Must be able to note out-of-stock items or possible shortages