Sushi Cook

Job Type: Location Type: On-site

 

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Vision insurance
• Wellness resources

Shokunin is the Japanese term for “master craftsman,” but here it also serves as our playful nod to the sushi chefs and neighborhood spots that shaped California’s dining culture in the 1990s. Our 26-seat restaurant is a small, casual, and vibrant space – the kind of place where the pace is fast, the food is fresh, and the atmosphere is all about good times.

We honor the Shokunin spirit – dedication, skill, and pride in the craft – while serving it up with a lighter touch. Think bold flavors, fresh fish, a splash of nostalgia, and a whole lot of fun. Shokunin is a place to pull up a chair, laugh with friends, and enjoy sushi the way it was meant to be: lively, approachable, and unforgettable.

The Sushi Cook is a dynamic role that bridges culinary operations with the guest experience, ensuring that every guest receives a seamless and memorable dining experience. This position requires both technical skill and a strong presence on forming sushi in a variety of flavor profiles promptly.

POSITION SUMMARY Responsible for or assisting in all daily operations of the kitchen, including but not limited to: maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain dining service standards in cadence with the dining experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES • Execute recipes set forth by the CDC or Sous Chef • Maintain and follow all systems within the kitchen. • Follow detailed recipes and company standards. • Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards. • Demonstrate familiarity of Omakase style dining
• Report to each shift on time and prepared to work: o Clean and neat proper uniform
• Sharpened knives o Acceptable hygiene standards o Attend work with a positive and helpful attitude
• Sushi rice production and forming techniques in line with company standards.
• Soy sauce production methodology, in line with company standards
• Counter/ guest service (attitude of hospitality)
• Fish storage and quality standards
• Proficient in generally accepted sushi techniques and company standards
• General product storage and usage • Maintaining clean and orderly prep and service station
• Maintain inventory, including regular quality inspection of plateware, bowls, service pieces. Reporting any broken items to the CDC or Sous Chef
• Maintain a professional atmosphere with staff and supervisors inside.

Compensation:
Rate of pay $10-$15/hour + tips 5 days a week Thursday – Monday

Benefits
Medical Benefits after 60 day for qualified employees
401K w/ Company Match
PTO and Sick time accruals
Employee Assistance Program
Dining Discounts and more ….

Compensation: $10.00 – $15.00 per hour

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.