Sushi Chef

Job Description

We are looking for a Sushi Chef to join our culinary team and prepare delicious plates for our guests. Sushi Chef responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and working with an attention to detail to fulfill all orders within quality standards. To be successful in this role, you should have experience with Japanese cuisine and be available to work during our opening hours. Ultimately, you will help us establish our reputation as one of the best sushi places in the area and increase our clientele.

Responsibilities

- Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi)
- Prepare all types of sushi
- Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots)
- Manage food prep activities, like boiling rice
- Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
- Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
- Monitor food stock and place orders, as needed
- Recommend new, modern recipes
-Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

Skills

- Work experience as a Sushi Chef or at an Asian restaurant
- Good knowledge of various sushi types and sushi-rolling techniques
- Ability to work both fast and accurately
- Team spirit
- Availability to work during business hours, including weekends and evenings
- Flexibility to take on various shifts
- Certification from a culinary school is a plus

Type: Full-time
Pay: $13.00 to $17.00 per HOUR

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About
Seventeen Restaurant & Sushi Bar

17 Restaurant and Sushi Bar is a family owned and operated Kosher restaurant with a commitment to serving Chevolov Yisroel kosher food under the supervision of a Mashgiach. We believe in respecting values and traditions, while introducing new, creative flavors and ideas, such as our own twist on classics, using all-kosher seafood.

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