Sushi Team Leader

Hana Group•Cincinnati, OH

6d•$20 - $25•Onsite

About The Position

The Sushi Team Leader (STL) position is a destination role in the kiosk organization. The on-site supervisor, you will be accountable for schedule adherence, product ordering, food safety and training of Sushi Chefs. The STL is also responsible for prepping ingredients to prepare items and maintaining a clean and safe work environment as well as customer and client communication and engagement. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control

Requirements

Minimum of three years in the food service industry; sushi rolling experience required
Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
Ability to read, write and communicate in English
Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times
Valid food handler’s license, with expert knowledge of food safety regulations
The ability to stand for long periods of time
The ability to work under pressure with sound judgement
Encompass the company mission and core values

Responsibilities

Driving sales through operations and marketing execution
Controlling profit and loss by monitoring inventory management and business analysis
Expert understanding of food waste and costs and how it impacts the goals of the kiosk
Training and developing the team to meet the goals and expectations of the company
Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
Setting the example of customer service through ongoing communication with both the customer and client
Coaching and evaluating employees on ways of working aligned to company policy and expectations
Recruiting talent and leading team members aligned to the company culture
Creating an expectation for a clean work environment in order to prevent food contamination