Sushi Cook

A bold, artful collision of time and culture, traditional eastern mythology and seductive design created by world‑renowned, two‑michelin‑starred chef Tetsuya Wakuda and 50 Eggs Hospitality Group. Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design, and art. Reports to: Head Sushi Chef Key Relationships: Kitchen Staff, Stewarding Staff, F&B Staff Primary Job Duties Knows how to handle fish and other ingredients for sushi preparation. Prepares food items according to the recipe or instructions provided. Assists prep and service for other stations. Manages food stock and works with attention to detail to fulfill all orders within quality standards. Communicates with the front of the house to ensure that special requests and food allergy considerations are met. Coordinates with the front of the house to ensure an efficient flow of orders. Reports any problems with kitchen equipment to the Sous Chef or Executive Chef and Maintenance team. Stocks designated station for the next shift. Assists with the inventory of food supplies and other products. Complies with the exceptional standard for food handling and sanitation procedures. Assists in the training of new employees as requested. Understands and follows written company procedures with 100% accuracy. Other duties as assigned. Required Qualifications At least one year of sushi prep/line cook experience. Basic understanding of cooking techniques and proper knife skills. Strong written and verbal communication skills with the ability to effectively communicate in English. Excellent customer service skills. High school diploma or equivalent. Polished appearance and demeanor. Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures. At least 21 years of age. Food Handler Card is required upon employment. Preferred Qualifications At least three years of sushi prep/line cook experience in a similar professional kitchen environment. Has completed formal culinary training or apprenticeship. Working Conditions While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. The noise level in the work environment is usually loud. Physical and Other Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Founded by CEO John Kunkel, 50 Eggs is a James Beard‑nominated, multi‑faced, full‑service culinary and hospitality firm focused on developing cutting‑edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award‑winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world‑renowned, two‑Michelin‑starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel. Compensation: To be discussed #J-18808-Ljbffr WAKUDA