Sushi Trainer- Oahu and Kauai Job Honolulu area,Hawaii USA,Manufacturing / Production

Job Description – Sushi Trainer/Supervisor

SUSHI TRAINER/SUPERVISOR

Classification

FULL TIME / SALARIED – EXEMPT

Department/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
Management Bonuses

Job Overview

The Sushi Trainer/Supervisor is a Sushi Specialist who shares their expertise of preparing quality sushi. This role, along with the Sushi Operations Director, oversees the production, storage, and merchandising of sushi products. The trainer 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.

They measure sushi standards via visual observation and customer feedback and provide timely feedback and incentives to reinforce staff performance.

Essential Duties

Prepares a variety of “Japanese Quality” sushi.

Nigiri, Maki, chirashi, inari.
Maintains consistent quality standards.
In-depth knowledge of sushi preparation techniques and ingredients.

Prepares “Japanese Quality” sashimi.

Expertly cuts and slices fish into a‑la‑carte servings and moriawase platters.
Expertly cuts and fillets fish into Saku blocks.

Uses knife handling skills and works 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 seafood products (freshness control, inventory control, ordering).

Monitors warmer and chill conditions, maintaining appropriate temperatures.
Ensures stock in refrigerators and freezers is fresh, stored at proper temperatures, and under sanitary conditions.
Maintains cleanliness and sanitation practices throughout the sushi preparation area to prevent food contamination.
Conducts business negotiations to procure raw materials and ingredients at the market or from wholesalers.
Determines appropriate inventory levels for other ingredients and condiments and orders accordingly.

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

Manages production time by planning the quantity of each sushi variety to be produced and ensuring that orders are completed within allotted time, and that produce goes out to shelves on a timely basis.

Trains staff in sushi production.

Trains and develops sushi staff’s skill and knowledge in preparing quality sushi and sashimi dishes, including fish assessment, cleaning, filleting, slicing, and service.
Educates and trains staff on the sushi production process, minimizing loss/waste, and on knife and other equipment maintenance.
Monitors and evaluates staff performance, identifying areas for improvement and providing 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.

Creates and executes production plans to target budgeted sales.

Sets appropriate retail prices based on market price, quality, and yield of product, targeting sales and gross profit objectives.
Establishes appropriate portion sizes and prices accordingly.
Factors in additional ingredient cost and labor used to produce product into pricing calculation.

Plans and schedules labor in anticipation of projected business demand.

Creates and presents a labor schedule for store management approval to leverage productivity within departmental needs.

(* "Japanese Quality" refers to…