Summary:  Preps and creates traditional Sushi dishes according to Basin Harbor’s standard recipes using a variety of equipment and utensils.  Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Duties and Responsibilities include the following.  Other duties may be assigned. 

• Is responsible for receiving, preparing, and creating the Sushi items offered on Basin Harbor’s menu with minimal supervision according to a standard recipe.
• Assembles and plates sushi, sashimi, maki rolls to produce aesthetically pleasing presentation.
• Provides an experiential opportunity to guests who may wish to watch their food being prepared.
• Prepares whole fish into filets and smaller pieces for use in dishes.
• Coordinates prep time with other kitchen operations.
• Ensures that assigned work areas and equipment are scrupulously clean and sanitary.
• Closes their station properly using the closing checklist.
• Communicates clearly and cordially with both front of house and back of house employees. 
• Manages inventory and relays orders to Purchaser.
• Reports accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty.
• Completes applicable required company, departmental and safety training as assigned by supervisor.
• Adheres to the appearance/dress code of the department.
• Completes other duties as requested by your Executive Chef or Sous Chef based upon business need.

Requirements:

Ability to use, or learn to use all required equipment including specialty knives.

• Must have knowledge equal to 2 years’ experience in a commercial kitchen.
• Understand and follow verbal and written instructions in English.
• Must be able to work holidays, weekends, and overtime as needed.
• Work effectively in the absence of supervisor, self-directed work.
• Establish and maintain cooperative working relationships.
• Ability to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• The ability to, at times, work in a fast-paced environment. 
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in a guest facing environment.
• Pass all Food Safety Certification requirements.