Sushi Trainer- Oahu and Kauai

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.

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.

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.

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.

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.

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

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

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.

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…