Position Overview Responsible for properly preparing various types of Sushi and to ensure that all presentations are aesthetically appealing and adhere to the Jeff Ruby standard of quality. Create high quality sushi including cooking rice, rolling sushi, temperature recording. Assist Sushi Chef as directed. Assist Raw Bar as needed. Essential Duties and Responsibilities: • Practice, regulate, and communicate production and prep operations • Maintain positive Guest relations at all times. • Ensure that Guests are having a pleasurable experience, are excited, and are satisfied. • Resolve any Guest complaints, ensuring Guest satisfaction. • Anticipate needs of Guests, respond, acknowledge, and interact with Guests, however busy. • Maintain menu knowledge and attention to detail plate presentation. • Engage with FOH staff and assist with special requests and questions. • Solid knowledge of all seafood and food products, able to skillfully apply culinary techniques. • Solid comprehensive knowledge, understanding, and application of all cooking techniques. • Assist Chef, Sous Chef, S&RB staff as needed for execution of service. • Work as a team, assisting employees, and above all, the Guests. • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas at all times. • Ensure kitchen and work area equipment is properly maintained and functioning. • Maintain complete knowledge of, and comply with, all departmental policies, procedures, and standards. Qualifications: • At least three months' experience as a Specialty Sushi Chef or a similar position • Working knowledge of weights and measurements • Working knowledge of Japanese seafood techniques • Advanced knife skills • Comprehension of English, both oral and written • Solid knowledge of health and safety procedures • Solid knowledge of sanitation practices • Professional appearance and demeanor Physical Requirements: • Ability to stand and walk during 6 to 8 hour shifts • Ability to reach, bend, stoop, and wipe • Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers