Sushi Cold Cook (Cold Station)

Sushi Cold Cook (Cold Station) Restaurant: Suzu — Opening Early 2026 Position Type: Non-Exempt, Full-Time / Part-Time Location: Cincinnati, Ohio SUZU is our vision of modern Japanese hospitality and cuisine, embodying the harmony between innovation and timeless tradition. Located in Madisonville, Cincinnati, SUZU is inspired by the craftsmanship, flavors, and modern dining culture of Japan. As part of a growing hospitality group with restaurants across the United States, we are committed to delivering exceptional food, authentic hospitality, and a guest experience that is seamless, thoughtful, and inviting. Whether in the front of house or back of house, every team member plays an essential role in creating an environment built on professionalism, respect, teamwork, and continuous growth. SUZU Hospitality is an Equal Opportunity Employer, and we are proud to foster an inclusive workplace where all individuals have the opportunity to thrive. Position Summary The Sushi Cold Cook prepares and plates the cold side of the sushi program — sashimi, cold appetizers, salads, garnishes, and accompaniments — to exacting standards under the direction of the sushi chefs. This role is essential to the precision, beauty, and consistency of SUZU's sushi and Suzune' offerings. The ideal candidate has sharp knife skills, a refined sense of presentation, and a meticulous approach to mise en place and cleanliness. Compensation $15.00–$22.00 per hour, based on experience. Key Responsibilities Cold Station Preparation Prepare sashimi, cold appetizers, salads, sauces, and garnishes to recipe and chef specifications Slice and portion fish and seafood with precision and consistency Execute cold-side mise en place accurately and on time for every service Knife Skills & Fish Handling Apply precise knife techniques for slicing, cutting, and portioning Handle fish and seafood to preserve quality, freshness, and integrity Maintain knives and station tools to professional standards Plating & Presentation Plate cold dishes with the precision, balance, and beauty expected of fine Japanese cuisine Ensure consistency, accuracy, and presentation across every dish Adapt presentations for omakase, à la carte, and seasonal features as directed Mise en Place & Station Setup Set up, stock, and break down the cold station efficiently Label, date, rotate, and store product to preserve quality and ensure FIFO Monitor par levels and communicate prep and ordering needs to the chefs Sanitation & Food Safety Follow all sanitation, hygiene, and food-safety protocols rigorously Maintain immaculate cleanliness of the station, tools, and equipment Adhere to all Ohio food-safety regulations and SUZU standards Qualifications 1–3 years of sushi, cold-station, or garde manger experience (sushi preferred) Strong knife skills and an eye for detail and presentation Knowledge of fish handling, freshness, and proper storage ServSafe / food-handler certification (or ability to obtain) Reliability, focus, and the ability to perform under pressure Passion for Japanese cuisine and a desire to develop sushi skills What Suzu Offers Competitive hourly pay based on experience Training in sushi techniques, cold-station execution, and Japanese culinary standards; access to the SUZU Sushi Academy pathway Opportunities to grow into Sushi Line Cook and Sushi Chef development tracks Professional, respectful, and supportive environment Staff meals and continuous development #J-18808-Ljbffr Suzu Hospitality