Sushi Prep Cook

Description

The Sushi Prep Cook prepares sushi rice, ingredients, and the core sushi assortment in the kiosk, working to company recipes and specifications and to company standards for quality, portion size, presentation, and food safety. Reporting to the Sushi Team Leader, this is a hands-on production role worked alongside experienced cooks.

This is an entry-level position and the company’s primary training role. The Sushi Prep Cook develops knife technique, sushi fundamentals, and food safety knowledge on the job while contributing to daily production.

All seafood arrives pre-portioned as fillets or saku blocks. There is no whole-fish butchery in the kiosks.

Key Competencies

Willingness to learn knife technique and sushi fundamentals, working knowledge of food safety and sanitation standards, attention to recipe and presentation detail, reliability and organization in a fast-paced production environment, and a professional, service-minded approach with customers, teammates, and store partners.

Duties & Responsibilities

• Prepare sushi rice and other ingredients according to company recipes and specifications.
• Slice and portion fish from pre-portioned fillets and saku blocks, and prep vegetables for rolls and garnishes.
• Produce the core sushi assortment to company standards for quality, portion size, presentation, and food safety.
• Follow production guides, recipes, labeling requirements, and food safety procedures.
• Inspect ingredients before use and report quality concerns to the Sushi Team Leader.
• Clean and sanitize utensils, equipment, workstations, and food-contact surfaces, and keep the kiosk clean, organized, stocked, and customer-ready.
• Report equipment, product quality, or safety concerns to the Sushi Team Leader or manager on duty.
• Greet customers, answer product questions, and provide friendly, professional service.

This job description outlines the general duties and responsibilities for the position. Other duties may be assigned as needed.

Requirements

• At least 3 years in food service, including at least 1 year leading, supervising, or directing the work of others.
• Solid knife skills and consistent portioning; sushi experience preferred but not required.
• Working knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
• Ability to manage ordering, inventory, and scheduling.
• Ability to understand and communicate recipes, production guides, food safety instructions, and workplace communications in English.
• Ability to stay organized and use sound judgment in a fast-paced environment.
• Current food handler certification, or the ability to obtain one within the required timeframe.
• A professional and respectful approach with customers, coworkers, and store leadership.
• Experience running a kiosk, counter, department, or small food service location preferred.
• Experience with P&L, inventory management, or waste control preferred.
• Experience hiring and developing hourly team members preferred.
• Commitment to company mission, values, and professional customer interactions.

Physical Requirements:

• Ability to stand and walk for extended periods of time while working in a retail sushi kiosk.
• Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation.
• Ability to bend, reach, squat, and use hands and arms to handle food, tools, materials, and equipment.
• Ability to perform repetitive hand and arm motions associated with food preparation.
• Ability to work around temperature changes, noise, water, and food production equipment.
• Ability to maintain the physical stamina required to complete food preparation, stocking, cleaning, and customer service responsibilities throughout the shift.
• Ability to travel occasionally by car for training, meetings, or coverage at other locations.

Hana Brands is an Equal Opportunity Employer

Salary Description

$15.00 - $17.50 Hourly