The overall objective and purpose of the Sushi Cook position is to prepare food for the sushi bar and dining rooms including preparation, flavoring, and cooking process for daily sushi specials and sushi menu. The incumbent is responsible for preparing quality food and pleasing presentations to Orion’s specifications, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the PHR Mission Tenants

Level One

1. Prepares sushi rolls, nigiri, sashimi and other Sushi items
2. Prepares raw fish nigiri in an appropriate manner.
3. Responsible for Training and mentoring new Cook 2’s
4. Makes sushi rice with perfect form and consistency.
5. Manages storage of fruits, vegetables, and meat such as crab, eel, salmon, and tuna.
6. To complete temperature books of hot and cool food.
7. To complete the equipment check list and walk through and notify if any problem with equipment.
8. To properly and efficiently prepare and present all food items to be served including accommodating special guests’ requests.
9. To rotate food in walking coolers and freezers to minimize waste and spoilage.
10. To maintain internal cleanliness of all food prep areas.
11. To communicate the need for goods to be ordered to kitchen leadership.
12. To follow all specifications and to properly set up hot and cold line stations.
13. To communicate all guest requests to an appropriate leader in a timely and professional manner.
14. To be able to read, understand and produce in a timely manner.
15. To maintain a thorough knowledge of menu items.
16. Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
17. Maintain neat, clean and professional appearance according to standards
18. Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions
19. To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
20. To attend all training and meetings as directed.
21. To perform other tasks, including cross-training as directed.
22. Assists in monthly food inventories
23. Assist with nightly food production lists