Job Description:
I Position Summary
Prepares, cooks, and presents sushi and other menu items according to standardized recipes, quality standards, production forecasts, portion controls, and cost expectations. Provides skilled sushi preparation for approved café, catering, and dining menus while supporting general First Cook assignments. Upholds Hebrew SeniorLife’s mission, patient dignity, choice, and safe, efficient service. Follows kosher standards, therapeutic diet instructions, and food safety procedures appropriate to the population served.
II Core Competencies
· Proficient in sushi rice preparation, seasoning, rolling, shaping, portioning, and presentation, including maki, uramaki, and nigiri using approved ingredients.
· Skilled in fish fabrication, trimming, deboning, precision slicing, vegetable preparation, and safe use, sharpening, and storage of sushi knives.
· Understands fish quality, approved sourcing, cold-chain control, parasite hazards, rice safety, and prevention of cross-contamination and allergen cross-contact.
· Accurately reads recipes, production sheets, and food orders; measures ingredients, adjusts recipe yields, and completes required records.
· Communicates in English sufficiently to understand recipes, diet orders, safety instructions, and production needs; works effectively under service pressure.
· Demonstrates sound judgment, initiative, flexibility, teamwork, professional conduct, and the ability to coach colleagues.
III Position Responsibilities
Kitchen Production and Sushi Preparation
· Organize the sushi station and daily preparation list; prepare sushi rice, approved fish, cooked proteins, vegetables, sauces, and garnishes for scheduled service.
· Produce consistent sushi rolls, nigiri, and other approved items with accurate portions, uniform cuts, attractive presentation, and timely service.
· Use only kosher-approved ingredients and equipment under facility kosher supervision. Maintain required separation and follow restrictions for fish, meat, dairy, sauces, seaweed, and other sushi ingredients.
· Prepare fully cooked or vegetarian sushi options for patient and resident service. Do not serve raw or undercooked fish or other animal foods to highly susceptible patients or residents. Raw preparations may be produced only for separately authorized service where permitted by facility policy and applicable requirements.
· Coordinate specials and service timing with the Junior Sous Chef and Executive Sous Chef. Assist with recipe development, approved substitutions, and staff instruction.
· Monitor yields, portion sizes, inventory, and waste; report purchasing needs and product concerns. Label, date, cover, and rotate products using first-in, first-out practices.
· Check food appearance, aroma, and appropriate taste samples for quality.
Sanitation and Food Safety
· Inspect received fish and other ingredients for approved source, condition, temperature, and traceability. Escalate unacceptable products to the supervisor before use.
· When raw fish preparation is authorized, verify required supplier parasite-destruction records or documented exemptions before use; follow approved thawing, storage, and handling procedures.
· Prepare and hold sushi rice under the facility’s approved procedure. Follow required time and temperature controls; when an approved acidification process is used, measure and record pH using calibrated equipment and follow the approved HACCP plan and any required regulatory authorization.
· Record receiving, cooking, cooling, reheating, and holding temperatures and other required safety checks. Report deviations immediately, follow corrective actions, and withhold unsafe food from service.
· Prevent bare-hand contact with ready-to-eat foods. Separate raw and ready-to-eat products; control allergen cross-contact, especially fish, soy, wheat, sesame, and…