Sushi Line Cook

Description

The Sushi Line Cook is responsible for preparing high-quality sushi dishes in accordance with restaurant standards, maintaining food safety and sanitation, and supporting the smooth operation of the sushi station. This role requires precision, speed, and attention to detail, as well as a commitment to exceptional guest experiences.

Qualifications:

• Minimum 1 year of experience in a sushi preparation or Japanese cuisine environment preferred. 
• Strong knife skills and knowledge of sushi preparation techniques. 
• Understanding of proper fish handling, cutting, and storage procedures. 
• Ability to work in a fast-paced, high-pressure environment. 
• Excellent attention to detail, presentation, and quality. 
• Food Handler’s Certification (or ability to obtain prior to start). 
• Strong teamwork and communication skills. 

Physical Requirements:

• Ability to stand for extended periods. 
• Ability to lift up to 50 lbs. 
• Manual dexterity for precise knife work.

Requirements

Key Responsibilities:

• Prepare and assemble sushi menu items, including rolls, nigiri, sashimi, and specialty dishes, following standardized recipes and presentation guidelines.  
• Maintain proper handling and storage of fish and seafood to ensure peak freshness and food safety compliance.  
• Monitor sushi bar inventory and communicate needs to the Head Sushi Chef.  
• Ensure all sushi station tools, knives, and work areas are clean, sanitized, and well-maintained.  
• Assist with receiving and inspecting seafood deliveries for quality and freshness.  
• Follow all food safety, sanitation, and hygiene standards in accordance with company and health department regulations.  
• Work efficiently during peak service periods while maintaining quality and consistency.  
• Collaborate with team members to ensure smooth kitchen operations.  
• Adhere to portion control and minimize waste.  
• Perform other duties as assigned by management or the Head Sushi Chef.