Proficient in sushi rice preparation, seasoning, rolling, shaping, portioning, and presentation, including maki, uramaki, and nigiri using approved ingredients.
Skilled in fish fabrication, trimming, deboning, precision slicing, vegetable preparation, and safe use, sharpening, and storage of sushi knives.
Understands fish quality, approved sourcing, cold-chain control, parasite hazards, rice safety, and prevention of cross-contamination and allergen cross-contact.
Accurately reads recipes, production sheets, and food orders; measures ingredients, adjusts recipe yields, and completes required records.
Communicates in English sufficiently to understand recipes, diet orders, safety instructions, and production needs
Five years of professional cooking experience, including at least two years of hands-on sushi preparation as a sushi cook or sushi chef in a commercial food service operation.
Demonstrated ability to prepare sushi rice, fabricate and slice fish, produce consistent rolls and nigiri, and maintain quality during high-volume service.
Working knowledge of sushi food safety, including fish sourcing and parasite controls, rice handling, time and temperature control, sanitation, allergen management, and required documentation.
Ability to follow standardized recipes, kosher requirements, production schedules, and therapeutic diet instructions; accurately calculate portions and recipe yields.
Ability to demonstrate sushi preparation, knife skills, sanitation, portion control, and workstation organization through a practical cooking assessment.
Ability to work the assigned schedule, including weekends, holidays, and special events as needed.
Ability to perform the essential functions of the position, with or without reasonable accommodation, including lifting, pulling, and pushing up to 50 pounds; standing for extended periods; walking short distances; frequent bending; repetitive hand movements and precise knife work; and moving between hot kitchen areas and walk-in refrigerators or freezers.
