Sushi Cook
On-siteFort Worth, Texas, United States
Job Summary
Prepare a full range of sushi offerings including sashimi, nigiri, and maki rolls with precision and adherence to culinary standards. Fabricate and portion fish accurately while ensuring premium quality and proper handling. Maintain a clean, organized station and adhere to all food safety and sanitation guidelines. Monitor product levels, assist with inventory management, and communicate ordering needs to maintain proper stock. Collaborate closely with the kitchen team to support seamless service flow and pacing. Participate in creating new menu items, specials, and seasonal offerings. Engage with guests when appropriate to offer warm hospitality and share product knowledge. Support daily opening, mid-shift, and closing responsibilities to ensure the station is properly prepared and maintained.
Required Qualifications
- Must be at least 18 years old
- Minimum of 2+ years of professional sushi experience in a high-volume, upscale dining environment
- Extensive knowledge of sushi preparation, traditional techniques, product quality, and proper ingredient handling
- Strong knife skills with the ability to fabricate fish, portion accurately, and work with precision and speed
- High attention to detail with a commitment to maintaining exceptional standards of cleanliness, organization, and presentation
- Positive attitude with a strong sense of responsibility, ownership, and professionalism
- Excellent communication and interpersonal skills, with the ability to engage warmly with both guests and team members
- Team-oriented mindset with the ability to collaborate effectively in a fast-paced culinary environment
- Flexibility to work varied shifts, including evenings, weekends, and holidays
- Punctuality, reliability, and a consistent work ethic are essential
- Food handler certification as required by state and local agencies
- Ability to lift up to 50 pounds
- Ability to work standing and walking for extended periods of time
Desired Qualifications
- Desire to continue growing technically and professionally within Vandelay's culinary program
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