About the role
Pay: $23.00 to $25.00 per hour
Description
Sushi Team Leader
The Sushi Team Leader (STL) is a destination leadership role within the kiosk organization and serves as the on-site supervisor responsible for the day-to-day execution of sushi operations. The STL is accountable for schedule adherence, product ordering, food safety compliance, and the training support and development of Sushi Chefs.
In addition to administrative responsibilities, the STL is a hands-on leader who actively participates in food preparation, ingredient prep, and maintaining a clean, safe, and customer-ready work environment. This role also serves as a key point of contact for customer and client communication, ensuring a positive experience while upholding brand, quality, and operational standards.
Key Competencies:
People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control
Duties and Responsibilities:
Driving sales through operations and marketing execution
Controlling profit and loss by monitoring inventory management and business analysis
Expert understanding of food waste and costs and how it impacts the goals of the kiosk
Training and developing the team to meet the goals and expectations of the company
Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk
Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard
Setting the example of customer service through ongoing communication with both the customer and client
Coaching and evaluating employees on ways of working aligned to company policy and expectations
Recruiting talent and leading team members aligned to the company culture
Creating an expectation for a clean work environment in order to prevent food contamination
This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.
Requirements
Minimum of three years in the food service industry; sushi rolling experience required
Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish
Ability to read, write and communicate in English
Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times
Valid food handler’s license, with expert knowledge of food safety regulations
The ability to stand for long periods of time
The ability to work under pressure with sound judgement
Encompass the company mission and core values
Physical Requirements:
Ability to stand and walk for extended periods of time, including on retail floors, kiosk locations, or field environments.
Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation.
Ability to bend, reach, squat, and use hands and arms to handle materials, tools, or equipment.
Ability to work in environments that may include temperature variations, noise, and production activity typical of food manufacturing or field operations.
Ability to perform repetitive motions and maintain physical stamina required for daily operational activities.
Ability to travel regularly by car and occasionally by other means of transportation as required by business needs.
Hana Brands is an Equal Opportunity Employer