Line Cook
- Station Management : Set up and stock the sushi station with necessary ingredients, sauces, and tools before each shift.
- Food Safety & Hygiene : Adhere to strict health and sanitation regulations, particularly regarding the storage and handling of raw seafood to prevent contamination.
- Certifications : Most employers require a valid ServSafe Food Handler Certification or local equivalent.
Classification: Seasonal. Starting April 2026, ending no later than September 2026
- Shift: Various – must be available weekdays, weekends, and holidays.
Quality Control & Presentation : Ensure all sushi and sashimi are made with the utmost attention to detail and are presented according to Nobu's standards. Monitor the quality and freshness of all ingredients, ensuring that only the finest fish and produce are used.
Food Storage & Handling : Properly store and handle all raw ingredients and prepared sushi items in accordance with food safety guidelines. Follow proper storage methods to ensure freshness and prevent contamination.
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