Under the direct supervision of the Executive Chef or Sous Chef, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.
Key Accountabilities
- Supports assigned sushi station during prep and service, ensuring readiness, organization, and consistent quality
- Prepares, assembles, and presents sushi menu items including maki, nigiri, sashimi, specialty rolls, poke, and raw‑bar features; follows standardized recipes and presentation standards
- Prepares sushi mise en place including seasoned rice, fish cuts, garnishes, sauces, marinades, tempura components, and vegetable preparations
- Demonstrates proficiency in sushi techniques including rice cooking and seasoning, knife work, fish fabrication, roll assembly, and portion accuracy
- Maintains strict food safety standards including raw‑fish handling, temperature control, cross‑contamination prevention, and allergen awareness
- Coordinates with CDP, Sous Chef, and Executive Chef on daily production needs, menu changes, and service flow
- Provides guidance to Commis cooks through direction, feedback, and on‑the‑job learning
- Receives and stores sushi inventory including fresh fish, seafood, produce, nori, rice, and specialty ingredients; ensures proper labeling, dating, storage, and rotation
- Supports month‑end inventory with accurate station‑level counts
- Attends culinary meetings as required
- Communicates effectively with operational departments to ensure seamless service
- Builds strong working relationships with guests, ownership, and team members
- Ensures compliance with licensing laws, health and safety regulations, and all company policies
- Performs other duties as assigned or directed
Education and Qualifications
- High School Diploma; formal culinary or sushi training an asset
- Minimum 3 years of culinary experience, including sushi or Japanese cuisine
- Strong understanding of sushi flavour profiles, rice seasoning, and traditional and contemporary sushi styles
- Knife skills with precision in fish fabrication, fine slicing, and vegetable preparation
- Experience with sushi ingredients such as fresh fish, seafood, nori, vinegars, Japanese sauces, wasabi, pickles, and specialty produce
- Food Safety Certification
- Ability to successfully clear a criminal record check
- Must be available to work evenings and weekend shifts
Work Environment Considerations
- Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours
Job Type: Part-time
Pay: $22.01-$22.63 per hour
Work Location: In person
