Culinary Operations Coordinator

HISSHO INTERNATIONAL LLC

About The Position

The Culinary Operations Coordinator will work closely with the Culinary Team and report to the Director of Product Innovation & Development, supporting day-to-day operations with flexibility to adapt to evolving business needs. This role’s responsibilities include supporting new recipe and program developments, assembling sushi kits for field presentations, marketing photoshoots through food preparation, maintaining and resetting the tasting room to ensure a stage-ready environment, managing perishable and non-consumable, conducting smallware audits, coordinating quarterly employee sample giveaways with HR, and occasional travel to provide operational support. The ideal candidate will have a strong background in sushi and hot food preparation, particularly within Asian cuisine. They will possess excellent food presentation skills and a keen attention to detail. Additionally, candidates should demonstrate openness to feedback from all departments and exhibit strong collaborative skills, enabling effective communication across multiple teams to achieve shared objectives.

Requirements

2+ years of experience in sushi and hot food preparation, with a focus on Asian cuisine.
Excellent communication and interpersonal skills, with the ability to work effectively with diverse teams and personalities.
Proficient in using Outlook email and other basic computer applications; familiarity with Excel is advantageous.
Comfortable in presenting products in tastings.
Proven ability to manage multiple projects and priorities simultaneously, while maintaining attention to detail and accuracy.
Must be a self-managed person that can work on a variety of projects with a diverse team with minimal direction or oversight.
A willingness to travel and work flexible hours, including evenings and some weekends.
This position requires 10–20% travel.
A positive attitude, resilience, and a willingness to embrace change in a fast-paced and dynamic environment.
Proficiency in another language relevant to the culinary team may help in various communications.
Ability to lift 50lb and stand for prolonged periods.
ServSafe Certified.

Nice To Haves

College/Culinary degree preferred.

Responsibilities

Food Development: Collaborate with the Culinary Team to support projects, including recipe, menu, program developments, and ingredient testing.
National Sushi Kit Logistics: Fulfillment of standardized Sushi Kits for quarterly retail presentations; manage time-sensitive national shipping to Field Operations to ensure product integrity upon arrival.
Photoshoot & Food Styling Support: Own the preparation of the corporate studio/tasting room for creative sessions and support Marketing in product assembly for high-quality captures.
Product Quality Test: Check inventory products for non-conforming specs from customer complaints.
Corporate Tasting Room Readiness: Own the daily maintenance and "Stage Ready" reset of the corporate tasting room, including inventory management of all non-consumables and presentation materials to support executive and retailer meetings.
Culinary Inventory Management: maintaining standard levels for all kitchen essentials; performing routine audits of perishables, smallware, and non-consumables to ensure the culinary team is always equipped for daily operations and high-stakes presentations.
Operational Assistance: Travel to franchise locations as needed to provide hands-on training, support, and ensure consistency and excellence in food quality and presentation.
Product Redistribution Program: Manage the quarterly Sample Redistribution Program by auditing overstock and coordinating with HR to facilitate employee giveaways.
Product Presentations: Support product presentations with internal teams and retail partners.
Representation: Participate in meetings and events to represent the Hissho brand at tradeshows.
Compliance: Adhere to company standards, policies, and procedures, ensuring compliance with food safety regulations and brand guidelines.