Sushi Cook

Base Pay Range

Hospitality Starts Here:
We believe that by taking care of you, you'll best take care of our guests. We have generous benefits and job openings across 30+ locations, internal growth opportunities. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first.

You are a talented, passionate and creative Sushi Cook with the fire inside to delicately slice any fish that swims your way. Every ounce of love goes into each piece of nigiri you prepare, ultimately creating a party for taste buds.

• Accurately and efficiently prepare the highest quality of sushi for our guests; compiling consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Provide training and guidance to other members regarding sushi culinary cooking procedures and plating.
• Prepare and present all food items, hot and cold per sushi outlet standards and norms.
• Assume 100% responsibility for quality of products served.
• Assist in the preparation of all banquet event orders.
• Adhere to all DHEC regulations for cleanliness and sanitation.
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment.
• Prepare item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining.
• Follow proper plate presentation and garnish set up for all dishes.
• Handle, store and rotate all products properly.
• Assist in food prep assignments during off-peak periods as needed.
• Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Kitchen Manager or manager‑on‑duty.

• A minimum of 2 years’ experience in kitchen preparation and line cook experience.
• Basic understanding of professional cooking and knife handling skills.
• Basic food cost knowledge.
• Understanding and knowledge of kitchen safety, sanitation and food handling procedures.
• Must be available to work nights, weekends and holidays.
• Must be able to speak, read and understand basic cooking directions.
• Must be able to communicate clearly with managers, kitchen and restaurant employees.
• Ability to model and act in accordance with The Indigo Road guiding principle.

• Competitive salary and benefits package.
• Opportunity to be part of a dynamic and growing hospitality team.
• Fast‑paced and rewarding work environment.

The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.

The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Entry level

Full-time

Management and Manufacturing

Hospitality

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