Essential Duties and Responsibilities
Prepare ingredients for daily kitchen production including washing, cutting, slicing, portioning, peeling, and packaging food items
Assist with preparation of vegetables, proteins, sauces, rice, and other culinary ingredients according to company recipes and standards
Label, date, and properly store prepared products following food safety procedures
Maintain cleanliness and organization of prep stations, kitchen equipment, storage areas, walk-in coolers, and dry storage
Follow all food safety, sanitation, and health department requirements
Assist with receiving and stocking deliveries
Monitor ingredient quality and report any quality concerns to management
Support kitchen production needs during busy periods
Properly use and maintain kitchen tools, knives, and equipment
Complete cleaning and sanitation tasks throughout shifts and at closing
Work cooperatively with sushi cooks, kitchen staff, and management to maintain efficient operations
Follow company recipes, portion standards, and preparation procedures
Assist with inventory rotation using FIFO (First In, First Out) practices
Maintain a professional, safe, and team-oriented work environment
Other responsibilities as requested by management
Qualifications
Previous kitchen or food preparation experience preferred but not required
Ability to safely use knives and kitchen equipment
Ability to work in a fast-paced environment
Strong attention to detail and organization
Ability to follow recipes, instructions, and company procedures
Reliable attendance and punctuality
Ability to work independently and as part of a team
Basic understanding of food safety and sanitation practices preferred
Physical Requirements
Ability to stand for extended periods of time
Ability to lift and carry up to 50 pounds
Ability to bend, reach, twist, and perform repetitive motions
Ability to work in refrigerated and hot kitchen environments
Work Environment
This position works in a kitchen and food preparation environment that may include exposure to sharp equipment, hot surfaces, cold storage areas, and wet floors. Proper safety procedures and food handling standards must always be followed.
Schedule Expectations
Flexible schedule including mornings, evenings, weekends, and holidays as needed
Overtime may be required based on business needs
Reporting Structure
Reports directly to the Kitchen Section Lead, Culinary Manager, or other designated management personnel.