Sushi Trainer- Oahu and Kauai

Job Type: Location Type: On-site

 

JOB DESCRIPTION – Sushi Trainer/Supervisor

POSITION: SUSHI TRAINER/SUPERVISOR

CLASSIFICATION: FULL TIME / SALARIED – EXEMPT

DEPT./DIVISION: Seafood / Perishables

STARTING RATE OF PAY: $62,400/year

Location: Oahu and Kauai

Company Benefits:
• Flexible Hours
• Employee Discount
• 10 Paid Holidays
• Medical/Vision/Dental Package*
• Free Life Insurance*
• Vacation and Sick Leave*
• Voluntary Insurance Plans (Life, Disability, Cancer, Accidental)
• Long Term Disability
• Matching 401K*
• Free Life Insurance*
• Vacation and Sick Leave*
• Matching 401K*
• Management Bonuses*

*For qualifying positions

The Sushi Trainer/Supervisor is a Sushi Specialist who shares their expertise of preparing quality sushi. This Sushi Trainer/Supervisor along with the Sushi Operations Director, oversee the production, storage, and merchandising of sushi products. Is also responsible for training and guiding new and current sushi staff to attain the skill and knowledge needed to meet the sushi production and quality standards of the company. Will measure sushi standards via visual observation and customer feedback and provide timely feedback and/or incentives to reinforce staff performance.

ESSENTIAL DUTIES:

1. Prepares a variety of “Japanese Quality”* sushi.
• Nigiri, Maki, chirashi, inari.
• Maintains consistent Quality standards.
• In-depth knowledge of sushi preparation techniques and ingredients

2. Prepare “Japanese Quality”* sashimi:
• Expertly cut and slice fish into ala carte servings and moriawase platters.
• Expertly cut and fillet fish into Saku blocks.

1. Uses knife handling skills and ability to work efficiently under time constraints to slice fish/seafood for nigiri sushi:

• Cuts/slices raw fish for sushi to a consistent specified length and weight.

1. Manages the production and proper handling of products (Seafood): (Freshness control, inventory control, ordering)

• Monitor warmer and chill conditions (maintaining the appropriate temperature)
• Ensure that stock in refrigerators and freezers is fresh, stored at proper temperature and under sanitary conditions.

• Maintains cleanliness and sanitation practices throughout the sushi preparation area to prevent food contamination.
• Conduct business negotiations to procure raw material and ingredients at the market and/or from wholesalers.
• Determines appropriate inventory levels for other ingredients and condiments and orders accordingly.

1. Disassemble whole fish into retail cuts of presentable Japanese Quality sashimi which can also be used in production of nigiri sushi:

6. Manage production time:
• Plans the quantity of each variety of sushi is to be produced, ensuring that the production of the orders is completed within the allotted time.
• Ensure product goes out to the shelves on a timely basis.

1. Trains staff in Sushi production.

• Trains and develops sushi staff’s skill and knowledge in the preparation of quality sushi and sashimi dishes, which include how to assess fish; clean and fillet fish, slice/cut fish; and service fish and/or sushi.
• Educate and train Sushi staff on the Sushi production process, minimizing loss/waste, and on how to use and maintain knife and other equipment.
• Monitors and evaluates the performance of sushi staff, identifying areas for improvement and provide ongoing coaching and support.

1. Manages Sales management systems: (PLU codes, sale rules, expiration dates)

• Determines appropriate labeling for products.
• Ensures production and dump logs are appropriately maintained.

1. Create and execute production plans to target budgeted sales:

• Based on market price, quality and yield of product, will set appropriate retail prices, targeting sales and gross profit objectives.
• Establish appropriate portion sizes and price accordingly.
• Factors in additional ingredient cost and labor used to produce product into calculating retails.

1. Plan and schedule labor in anticipation of projected business demand:

• Creates and presents a labor schedule for Store Management’s approval to leverage productivity within the needs of the department.

(*”Japan Quality” refers to the sashimi freshness; accuracy of knife cutting across fibers; uniformity of slices; glossy look; and texture that is pleasing to the palate.)

OTHER RESPONSIBILITIES
• Assist with the development of standardized recipes for all menu items.
• Collaborate with team members to efficiently manage sushi department.
• May assist in the operations of new store, where the department is unable to meet the demands of the newly opened store.
• Perform additional duties as needed

EDUCATION & EXPERIENCE & CERTIFICATIONS
• High school diploma or equivalent.
• Food Safety Certified with a good understanding of food safety and sanitation regulations.
• Driver’s license; clean abstract (required to drive between company locations)
• Possess knowledge of food cost, margin, shrink, and their impact on profitability.
• Capable of calculating the cost of prepared items and setting appropriate retail prices.
• Proven experience as a Sushi Chef or Sushi Specialist in a professional kitchen or supermarket.
• Extensive knowledge of different sushi types, ingredients, and preparation techniques.

OTHER SKILLS & COMPETENCIES
• Capable of clear and professional communication, both verbally and in writing.
• Good interpersonal skills: Pleasant, patient, and friendly attitude towards customers and co-workers.
• Able to work both independently and as part of a team.
• Capable of multitasking and adapting to a fast-paced work environment.
• Excellent organizational and time management skills with a strong attention to detail
• Working knowledge of Microsoft Word, Excel, Power Point, and email correspondence.

PHYSICAL REQUIREMENTS
• Must be at least 18 years old due to operation of knives and level of skill required. .
• Ability to stand for extended periods and frequently walk throughout the department and store.
• Capable of carrying up to 50 pounds
• Push or pull objects weighing up to 1000 pounds
• Able to bend and reach products stored at various heights.

ENVIRONMENT
• Fast paced environment
• Extremely hot and cold temperatures: Chill (35 degrees); Freezer (10 degrees below zero)

PHYSICAL DEMANDS:

Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

Lift/Carry:

• Stand F (Frequently)
• 10 lbs. or less F (Frequently)
• Walk F (Frequently))
• 11-20 lbs. F (Frequently)
• Sit F (Frequently)
• 21-50 lbs. O (Occasionally) w/assist
• Handling/Fingering F (Frequently)
• 51-100 lbs. O (Occasionally) w/assist
• Reaching Outward F (Frequently)
• Over 100 lbs. N (Not Applicable)
• Reach Above Shoulder O (Occasionally)

Push/Pull:

• Climb O (Occasionally)
• 12 lbs. or less F (Frequently)
• Crawl O (Occasionally)
• 13 – 25 lbs. F (Frequently)
• Squat or Kneel O (Occasionally)
• 26 -40 lbs. O (Occasionally)
• Bend O (Occasionally)
• 41-100 lbs. O (Occasionally) w/assist

N (Not Applicable) Activity is not applicable to this occupation.

O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs. /day)

F (Frequently) Occupation requires this activity from 33% – 66% of the time (2.5 – 5.5+ hrs. /day).

C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs. /day)

Other Physical Requirements:
• Vision (Near, Distance, Color, Peripheral, Depth Perception)
• Sense of Sound (Hear oral communication and buzzers/alarms)
• Sense of taste/smell (occasionally must be able to distinguish sweet, bitter and sour flavors when tasting ready to eat products or seasonings.

Hours of Work
• Must be able to work on average, a minimum of 45 hours per week
• Must be flexible to work various shifts including early mornings, afternoons, evenings, weekends, and holidays, as well as overnight shifts as required by business needs.

Potential Hazards
• Work with chemicals for sanitation and cleaning
• Work with knives and slicing machinery

The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills, and abilities. Supervisors may assign additional functions and requirements as deemed appropriate. This document does not represent a contract of employment, and the company reserves the right to change this job description and/or assign tasks for the employee to perform, as the company may deem appropriate.