<h3>Job Description</h3>
Job Description

About Us
At Wolfgang Puck Bar &amp; Grill, located inside the iconic MGM Grand in Las Vegas, we deliver elevated comfort food in a vibrant, approachable setting. Inspired by the relaxed sophistication of California dining, our menu features Wolfgang’s signature wood-fired pizzas, handcrafted pastas, and grilled specialties. We are seeking a passionate Sous Chef with strong culinary and leadership experience to help lead our back-of-house operations and uphold the standard of excellence that defines the Wolfgang Puck brand.
Position Summary
The Sous Chef will assist the Executive Chef in all aspects of BOH operations, including overseeing kitchen staff, ensuring food quality and consistency, managing inventory, and maintaining kitchen efficiency. This role requires strong hands-on cooking skills, team leadership, and operational acumen in a high-volume, upscale dining environment.
Pay: $65000 - $75000 / year
Key Responsibilities
<ul>
<li>Lead and supervise a large culinary team across multiple kitchen stations during service</li>
<li>Ensure food is prepared, cooked, and presented according to Wolfgang Puck Fine Dining Group standards</li>
<li>Maintain high standards of cleanliness, organization, and food safety in all kitchen areas</li>
<li>Support kitchen team development through training, mentorship, and clear communication</li>
<li>Oversee daily prep, station readiness, and execution of service in a fast-paced, high-volume environment</li>
<li>Manage inventory, place orders, and receive product according to par levels and production needs</li>
<li>Conduct regular line checks, food tastings, and performance evaluations</li>
<li>Assist in scheduling, labor control, BOH administrative duties, and vendor communication</li>
</ul>

Qualifications
<ul>
<li>3+ years of culinary leadership experience in a high-volume, upscale or fine dining restaurant</li>
<li>Proven hands-on expertise in grill, pizza, pasta, and butchery techniques</li>
<li>Strong track record managing large kitchen teams in a dynamic, fast-paced environment</li>
<li>Experience with ordering, inventory systems, and kitchen administration</li>
<li>Exceptional organizational and time-management skills</li>
<li>Proven ability to coach, motivate, and lead with a positive and team-oriented approach</li>
<li>Culinary degree or relevant certification preferred, but not required</li>
</ul>
What We Offer
<ul>
<li>Competitive Salary + Performance-Based Bonus Potential</li>
<li>Comprehensive Health, Dental &amp; Vision Coverage</li>
<li>401(k) with Company Match</li>
<li>Paid Time Off</li>
<li>Dining Discounts across Wolfgang Puck restaurants</li>
<li>Career advancement opportunities within the Wolfgang Puck Fine Dining Group</li>
</ul>

Be Part of a Culinary Legacy
Join a world-renowned brand that values creativity, hospitality, and excellence. If you are an experienced culinary leader with a passion for bold flavors and high standards, we invite you to apply today.
Disclaimer:
This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.
Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state, or local protected class.

Sous Chef

<h3>Job Description</h3>
Job Description
Cook/Chef
 
Location: Middletown, CT
Schedule: Monday - Friday, 9 am to 3 pm or 11 am to 7 pm (some evenings and weekends as needed)
Pay rate: $20-21/hr
Duties:
<ul>
<li>Performs Prep Cook duties (i.e., peeling vegetables, preparing work areas, and ingredients)</li>
<li>Cooks and prepares high quality food</li>
<li>Assists with menu planning</li>
<li>Follows all health codes and safety regulations</li>
<li>Works with tracking inventory and ordering food</li>
<li>Assists with dining room and wait staff functions</li>
<li>Assists with utility functions and cleaning</li>
</ul>
 
Qualifications:
<ul>
<li>Must be able to speak, read, and write English (bilingual in Spanish/English is a plus)</li>
<li>Ability to apply common sense to carry out instructions</li>
<li>Follows instructions and takes direction well</li>
<li>Previous experience as a Cook/Chef is preferred</li>
<li>Contributes to building a positive team spirit</li>
</ul>
 
If you are interested and qualified for this position, please contact us at (203) 235-5627.
Company DescriptionExpress Employment Professionals of Meriden, CT 1501 East Main Street Meriden, CT Suite 102 
<h3>Company Description</h3>
Express Employment Professionals of Meriden, CT\r\n1501 East Main Street Meriden, CT Suite 102

Cook/Chef

<h3>Job Description</h3>
Job Description
Position Overview:
Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality.
What we expect of you:
<ul>
<li>Manages back of house team members, operations and food production for the restaurant and FIREBAR®</li>
<li>Trains and develops Sous Chef(s)</li>
<li>Provides direction and training to team members by coaching, counseling and providing feedback on job performance</li>
<li>Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station</li>
<li>Supervises and participates in butchering and portion control on each shift</li>
<li>Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen</li>
<li>Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals</li>
<li>Accountable for ordering produce, seafood, and main food orders</li>
<li>Conducts inventory bi-weekly in a team effort</li>
<li>Comfortable working in a team driven kitchen and closely works with all managers</li>
</ul>
What’s in it for you:
<ul>
<li>Excellent earning potential</li>
<li>Participation in monthly Profit-Sharing Plan</li>
<li>Comprehensive training</li>
<li>Three weeks paid time off a year</li>
<li>401k + company match </li>
<li>Competitive benefits — Medical, Dental, Vision, &amp; Life Insurance</li>
<li>New restaurant openings — several growth opportunities for all team members!</li>
<li>Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve!</li>
</ul>
Qualifications:
<ul>
<li>2 years high volume, full service restaurant experience in a management position</li>
<li>Warm, passionate, and committed to the industry</li>
<li>Excellent communication skills</li>
<li>Ability to remain calm, cool, and collected under pressure</li>
<li>Self-Actualized and motivated</li>
<li>Self-discipline; maintained professional appearance</li>
<li>Butchering experience preferred</li>
<li>Scratch Kitchen Experience preferred</li>
</ul>
If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today!
Firebirds is an Equal Opportunity Employer.

Executive Chef

<h3>Job Description</h3>
Job Description
revl&amp;co – Executive Chef
$55,000 annual salary, benefits, PTO
Salaried, non-tipped position
&nbsp;
About revl&amp;co
revl&amp;co is a modern American restaurant opening in St. Joseph, Missouri, offering elevated cuisine and thoughtful hospitality in a polished yet welcoming environment. Designed as a destination restaurant for the region, revl&amp;co blends refined food, intentional service, and a modern aesthetic rooted in creativity, confidence, and professionalism.
We are assembling a founding team to help bring this vision to life. This is an opportunity to be part of an opening crew that values craft, composure, presentation of self, and pride in work. revl&amp;co is not a volume-driven restaurant. It is a place where good judgment, attention to detail, and genuine passion for hospitality matter.
&nbsp;
About the role
revl&amp;co is seeking a passionate and dedicated Culinary Creative Leader (Executive Chef) to help bring our culinary vision to life. This role is ideal for a rising chef ready to take the next step into leadership. Someone with strong foundational skills, enthusiasm, and a collaborative spirit.
The Executive Chef will work closely with ownership and an experienced management team, contributing creatively while continuing to grow professionally. This position balances creativity with structure and is well suited for a chef who thrives in a supportive, idea driven environment.
&nbsp;
Key responsibilities
Kitchen leadership: Oversee all kitchen operations including prep, cooking, plating, and presentation to ensure consistency, quality, and efficiency
Menu execution &amp; development: Collaborate with ownership and management on seasonal menus and specials that align with the revl&amp;co vision
Expo &amp; service management: Lead the staff during service, ensuring timing, communication, and presentation are executed at a high level
Team mentorship: Hire, train, and motivate kitchen staff, including sous chefs and line cooks, fostering a supportive, high-performing culture
Quality control: Maintain high standards for taste, food safety, cleanliness, and organization through hands-on leadership and regular feedback
Budget &amp; inventory management: Monitor food and labor costs, oversee ordering and inventory, and minimize waste while maintaining profitability
Guest engagement: Be visible and approachable when appropriate, welcoming guest feedback and contributing to a memorable dining experience
&nbsp;
Qualifications and requirements
Advanced culinary skills with knowledge of cooking techniques, cuisines, and food safety standards
Professional kitchen experience with some supervisory or leadership exposure
Strong understanding of sanitation, safety, and kitchen operations
Clear communication skills and comfort leading a team
Collaborative mindset with openness to feedback, mentorship, and shared creative process
Strong attention to detail and commitment to continued growth
&nbsp;
Ideal candidate
You are skilled, driven, and passionate about food, but you also value teamwork and mentorship. You’re confident in your abilities while remaining open to guidance, excited to learn from experienced leaders, and eager to make your mark in a creative, polished environment. You take pride in your work, your presentation, and the culture you help create.
&nbsp;
Timeline
This is an early hire position. The Executive Chef will be onboarded prior to opening and will play a foundational role in menu development, training, and pre-opening preparation.
&nbsp;
&nbsp;
revl&amp;co is an Equal Employment Opportunity employer committed to fostering, cultivating, and preserving a culture of diversity and inclusion. We embrace and encourage our employees’ differences in age, color, disability, ethnicity, family or marital status, gender identity or expression, language, national origin, physical and mental ability, political affiliation, race, religion, sexual orientation, socio-economic status, veteran status, and other characteristics that make our team members unique.
&nbsp;
Job Type: Full-time
Benefits:
&nbsp;
<ul>
<li>Health insurance</li>
<li>Paid time off</li>
</ul>
&nbsp;
Work Location: In person

<h3>Job Description</h3>
Job Description
About Shanty Creek Resort:
Shanty Creek Resorts is committed to providing our guests a unique Up North experience. Our friendly, caring staff welcomes guests with exceptional service and old-fashioned hospitality. We believe honest, long-lasting relationships with our guests, employees, neighbors, and our surrounding environment allow us to grow our business.
About the Role:
As a Sous Chef at Lakeview, you will play a pivotal role in the culinary operations of our establishment, ensuring that our kitchen runs smoothly and efficiently. Your primary responsibility will be to assist the Head Chef in menu planning, food preparation, and maintaining high standards of food quality and presentation. You will also be responsible for supervising kitchen staff, training new team members, and ensuring compliance with health and safety regulations. Your leadership will help foster a positive work environment, encouraging creativity and collaboration among the kitchen team. Ultimately, your contributions will directly impact our guests' dining experience, making it memorable and enjoyable.
Minimum Qualifications:
Culinary degree or equivalent experience in a professional kitchen.
At least 2 years of experience in a sous chef or line cook position.
Preferred Qualifications:
Experience in a high-volume restaurant or hotel kitchen.
Knowledge of various cooking techniques and cuisines.
Responsibilities:
Assist the Head Chef in developing and executing seasonal menus.
Supervise and train kitchen staff, ensuring they adhere to food safety and hygiene standards.
Oversee food preparation and cooking processes to maintain quality and consistency.
Manage inventory, including ordering and receiving supplies, while minimizing waste.
Collaborate with front-of-house staff to ensure timely and efficient service.
Skills:
The required skills for this position include strong culinary skills, which will be utilized in food preparation and cooking to ensure high-quality dishes. 
Leadership skills are essential for supervising kitchen staff and fostering a collaborative environment. 
Time management skills will be crucial in coordinating food preparation and service during peak hours. Attention to detail is necessary for maintaining food presentation and adhering to health regulations. Preferred skills, such as knowledge of diverse cuisines, will enhance menu creativity and allow for innovative dish development.

Chef - Lakeview

<h3>Job Description</h3>
Job DescriptionBenefits: 
<ul>
<li>Competitive salary</li>
<li>Employee discounts</li>
<li>Free uniforms</li>
</ul>
 Company Overview Prezzo PGA is a modern Italian restaurant located in Palm Beach Gardens, operated by P Hospitality Management, that blends classic flavors with contemporary hospitality. The menu features handcrafted pasta, wood-fired pizzas, fresh seafood, and curated wines, while the dining experience emphasizes warm service, a lively atmosphere, and attention to detail. With a commitment to consistency, hospitality, and local community engagement, Prezzo PGA has become a neighborhood favorite for lunch, dinner, weekend brunch, and private events. Job Summary: As the Pizza Chef, you are responsible for managing the pizza station through proper station setup procedures, as well as receiving and communicating guest orders, preparing and plating menu items to meet our quality standards, and maintaining a clean and organized workstation. As a Pizza Chef you will be expected to (but are not limited to the following): 
<ul>
<li>Follows all company polices as outlined in the Employee Handbook.</li>
<li>Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record. </li>
<li>Follows all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.</li>
<li>Meets all uniform, appearance, and grooming standards for the pizza station as specified by management.</li>
<li>Knows all menu items offered in the pizza station. If asked, accurately answers menu items in regard to preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specifies substitutions for items on menu.</li>
<li>Determines par levels for daily needs, and accurately prepares and communicates the prep list, keeping waste to a minimum.</li>
<li>Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.</li>
<li>Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.</li>
<li>Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.</li>
<li>Follows the receiving and storage processes as defined by management.</li>
<li>Performs sidework correctly as specified by management.</li>
<li>Follows all end-of-shift checkout procedures with 100% accuracy as specified in the End of Shift/Checkout Procedures.</li>
<li>Maintains a good team environment by assisting other team members with their station duties and sidework when there is a need and/or when available.</li>
</ul>
 Job Requirements: 
<ul>
<li>The ability to follow written and oral instructions and procedures.</li>
<li>Must have the ability to lift pots, pans, products, and other items weighing up to 50 pounds frequently.</li>
<li>Must demonstrate enthusiasm and commitment to guest satisfaction.</li>
<li>Possess a valid food handlers certification.</li>
<li>Must be able to perform simple math calculations and understand units and measures.</li>
<li>Must be able to stand and exert well-paced mobility for the duration of a scheduled shift.</li>
<li>Must have the ability to stand and walk for extended periods of time.</li>
<li>Must have the ability to lift, stoop, and bend.</li>
</ul>
 Physical Demands and Work Environment 
<ul>
<li>The work that Line Cooks do is both physically and mentally demanding. They support the Mission, Values and Vision of the restaurant and the facility. They support, cooperate with, and implement specific procedures and programs for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. They must maintain the confidentiality of all data, including employee and operations data. They are responsible for Quality Assurance and compliance with all regulatory requirements. Line Cooks must remain Compliant with current law and policy to provide a work environment free from sexual harassment and all illegal and discriminatory behavior.</li>
<li>While performing their duties they must supports and participate in common teamwork including working together with all co-workers; planning and completing job duties with minimal supervisory direction, including appropriate judgment. They use tactful, appropriate communications in sensitive and emotional situations.</li>
<li>They must complete requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned. The incumbent must maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job including but not limited to: Kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives.</li>
</ul>
 Benefits/Perks 
<ul>
<li>Competitive salaries</li>
<li>Paid time off</li>
<li>Benefits</li>
<li>Energetic, focused and collaborative work environment</li>
</ul>
 Only local candidates will be contacted; there is no relocation for this position. Immediate Opening. We Encourage a Diverse Workforce: Prezzo believes that a diversified group of associates contributes to a culture of values, team spirit and company growth. We feel this helps us to adapt to and embrace the diverse cultures and beliefs of our customers and the communities in which we live, work and do business in. If youre looking for a company that respects your unique merits, professionalism, and skills, wed like to talk to you. We thank all that apply, but only those candidates who meet the position requirements will be contacted. Prezzo conducts all employment-related activities without regard to race, religion, color, national origin, age, sex, gender, marital status, sexual orientation, disability, citizenship, veteran status or any other classification protected by applicable federal, state or local employment discrimination laws. We are a Drug Free workplace.

Pizza Chef

<h3>Job Description</h3>
Job DescriptionIf you’re the kind of person who’ll spend hours with your nose buried in every type of recipe book—envisioning all the ways you’d make the recipes even better—or the kind of person who related a little too much to Remy from Ratatouille (for his culinary skill, yes, but most of all, his appreciation for the finer foods in life), this one’s for you. Our Siete Innovation team is looking for a Brand Chef! From making delicious Friday lunches for our entire Siete team to cooking up foods made with all the love of an abuelita for carne asadas and special events—our chefs do it all!&nbsp; We’re looking for someone who’ll enjoy working with and learning from our team of culinary geniuses daily—and someone who loves the idea of living a real-life version of Chopped or Top Chef every day at work. Sound like you? Then we’d love to hear from you!&nbsp; About you:
<ul>
<li>You’re an innovator who can whip up tasty food for any crowd, no matter the food allergies, restrictions, or dietary preferences. You’ve got a knack for making ingredients work together to make anything and everything taste great!&nbsp;&nbsp;</li>
<li>Friends and family would say that “Creativity” is your middle name, and the best part about being the first to taste-test your latest creations.&nbsp;</li>
<li>You value making food that reminds people of home. The greatest compliment you could receive is that the food you made reminded someone of their abuela’s cooking!&nbsp;</li>
<li>You’re so organized that if you entered a tamal-making contest where you had to make seven different tamales at once, you could win it…blindfolded.</li>
<li>You’ve got strong communication skills, and the ability to work cross-functionally and with multiple chefs on different projects. Can we get a ”Yes, chef!”</li>
<li>Your motto is, “More is more!” To you, cooking for more people (and by “more” we mean 100+) means more experimenting, more opportunity to execute the menus you’ve got on your culinary bucket list, and, at the end of it all, more bellies filled—which is always your favorite part!&nbsp;</li>
<li>Above all else, you value high quality food. More is more, yes, but not at the expense of the quality of the foods you make!&nbsp;</li>
<li>The ability to work independently comes naturally (organically, even!) to you.&nbsp;&nbsp;</li>
<li>You have a running list in your Notes app of new restaurants you want to try, new recipe ideas and new techniques that make your already delicious food even more delicious.&nbsp;</li>
</ul>
What you will do:
<ul>
<li>Plan and coordinate the Siete lunch program - facilitate the planning, shopping, and cooking for our bi weekly meals for 100-150 people.&nbsp;</li>
<li>Coordinate with chefs in menu planning and preparation for both small and large scale events.&nbsp;</li>
<li>Plan and execute cooking demos, tastings, trade shows, and virtual/in-person events to promote products.</li>
<li>Coordinate kitchen inventory and organization, ensuring proper rotation.</li>
<li>Order for upcoming meals via our food vendors, along with shopping at local stores.&nbsp;</li>
<li>Ensure that the kitchen operates in a timely manner that meets our quality standard.</li>
<li>Support chefs with projects, event planning, and kitchen organization.</li>
<li>Help clean and organize the kitchen after events, lunches, cooking classes.</li>
<li>Test new recipes to consistently improve our quality of meals while aligning with dietary restrictions in place.</li>
<li>Occasional offsite cooking required for events or tastings.&nbsp;</li>
<li>Travel up to 20% of the time, typically out of state.&nbsp;</li>
</ul>
Your experience:
<ul>
<li>4+ years of professional kitchen experience is required.&nbsp;</li>
<li>Minimum of 3 years experience in catering or banquet planning and production required.</li>
<li>Experience in recipe and menu development required.</li>
<li>Experience working with Mexican food and ingredients preferred.</li>
<li>Experience working with dairy free, vegan and gluten free substitutions preferred.</li>
<li>Food Handlers certification required.</li>
<li>Excellent communication and presentation skills – comfortable on camera</li>
<li>Previous experience working with co-manufacturers or scaling recipes for production is a plus.</li>
<li>Social media or food media presence is a plus.</li>
<li>Knowledge of food regulations, nutrition, and clean label principles is a plus.</li>
</ul>
EEO Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability status. PepsiCo is an Equal Opportunity Employer: Female / Minority / Disability / Protected Veteran / Sexual Orientation / Gender Identity If you'd like more information about your EEO rights as an applicant under the law, please download the available EEO is the Law &amp; EEO is the Law Supplement documents. View PepsiCo EEO Policy.Please view our Pay Transparency Statement

Brand Chef

<h3>Job Description</h3>
Job Description
990 Sushi Kitchen, part of the Frog Hollow Hospitality Group in Downtown Augusta, is seeking a skilled Sushi Chef who is passionate and dedicated to the sushi craft, a team player with a positive attitude and ability to create an unforgettable sushi experience.
Our sushi program was created by Executive Chef Fuyuhiko Ito, formerly chef / partner of Umi in Buckhead, arguably Atlanta’s best sushi house. He has more than three decades of culinary credentials under his belt, including experience with both traditional Japanese and classic French cuisine. Chef Ito’s and Chef Masayuki Shinohara's sought-after Asian fare is of the highest caliber.
Hourly Positions start at $20-$25 and Salary Positions start @ $52k and up based on experience.
Skills:
3+ years proven Sushi Chef experience working in an upscale establishment
Knowledge of Japanese culinary traditions, industry trends and sushi-making methods
Excellent knife skills (mandatory for Nigiri) and ability to handle raw fish safely
Ensure the quality and freshness of ingredients used in sushi preparation
Excellent food handling skills to ensure safety and prevent cross-contamination
Ensure proper labeling and dating, as well as holding and rotating techniques for storage
Maintain a clean and organized work area
Adhere to all food safety and sanitation guidelines
Uphold presentation standards for all sushi dishes served
Qualifications:
<ul>
<li>Ability to work well under pressure in a fast-paced environment</li>
<li>Excellent people skills</li>
<li>Excellent communication skills</li>
<li>Patience and Integrity</li>
</ul>
Closed Sundays, Mondays and most major holidays
Medical Insurance with Dental, Vision available
Discount at all restaurants in our group
To apply, please submit your resume highlighting your relevant Sushi Chef experience.

Sushi Chef

<h3>Job Description</h3>
Job Description
Part-Time (or Full Time) Sushi Chef in Need! We are currently hiring sushi chefs and sushi helpers to further expand our business. We are adding additional night shifts (5 PM-11:00 PM) Tuesday through Sunday!
Contact us today and start right away.
Desired skills: Can efficiently prep and make rolls in a fast-paced environment Positive attitude and work ethics Able to work flexible hours Team oriented
Compensation: $16 - $22
Job Types: Full-time, Part-time, Contract

<h3>Job Description</h3>
Job DescriptionCompany Description 
About Hana Group Hana Group is a global leader in ready-to-eat Pan-Asian cuisine, bringing fresh, chef-crafted sushi and Asian-inspired dishes to customers through our in-store kiosks and food service operations. With a presence in major grocery retailers across the U.S., we’re committed to delivering high-quality food that’s convenient, delicious, and prepared with care. Our culinary teams operate with a passion for food and a dedication to service that drives every customer interaction.
Our Culture At Hana Group, we believe our people are the heart of our success. We’re proud to foster a diverse and inclusive work environment where team members feel empowered, supported, and inspired to grow. Whether you're rolling sushi, managing a kiosk, or supporting operations behind the scenes, your work makes a real impact on the customer experience and the company’s success. We invest in our employees through hands-on training, leadership development, and clear pathways for career advancement.
Why Join Us Joining Hana Group means being part of a fast-paced, entrepreneurial company that’s transforming the way people eat. We operate with a focus on food safety, operational excellence, and customer satisfaction, while never losing sight of the people who make it all happen. If you're passionate about food, thrive in dynamic environments, and want to be part of a company that’s growing across the U.S., Hana Group could be the perfect fit for you.
Job Description 
The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods.
&nbsp;
Key Competencies:
People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
&nbsp;
Duties and Responsibilities:
<ul>
<li>Cutting, slicing and filleting different types of fish and vegetables</li>
<li>Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard</li>
<li>Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety</li>
<li>Maintaining a clean work environment in order to prevent food contamination</li>
<li>Reporting any problems with kitchen equipment to the manager on duty</li>
<li>Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use</li>
<li>Greeting and communicating with customers to ensure that they feel valued as our customer</li>
</ul>
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Qualifications 
&nbsp;
<ul>
<li>Minimum 6 months in the food service industry; sushi rolling experience preferred</li>
<li>Ability to read, write and communicate in English</li>
<li>Communicate with the customer/member to engage and understand their needs</li>
<li>Valid food handler’s license, with sound knowledge of food safety regulations</li>
<li>The ability to stand for long periods of time</li>
<li>The ability to work under pressure with sound judgement</li>
<li>Encompass the company mission and core values</li>
</ul>
 Additional Information 
Salary: $15.00-$17.50 Hourly
Hana Group North America is an Equal Opportunity Employer
&nbsp;

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