Sushi Cook
- Prepare sushi rice with proper seasoning and texture
- Slice and portion fish and seafood with precision
- Assemble sushi (nigiri, sashimi, maki, rolls, hand rolls)
- Maintain freshness and quality of raw ingredients
- Follow recipes and presentation standards
- Ensure proper storage and handling of seafood
- Keep workstation clean and sanitized at all times
- Coordinate with kitchen staff during service
- Strong knife skills (filleting, slicing fish)
- Knowledge of sushi techniques and Japanese cuisine
- Understanding of fish quality, sourcing, and seasonality
- Attention to detail and plating aesthetics
- Ability to work quickly in a high-pressure environment
- Food safety knowledge, especially for raw seafood
Qualifications
- Previous kitchen or restaurant experience (often 4+ year preferred)
- Food safety certification (required)
Work Environment
- Fast-paced, high-pressure kitchen
- Long hours standing, lifting, and moving
- Exposure to heat, noise, and busy service periods
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