As a Sushi Chef, this position will be responsible for preparing and filling customer orders and handling food in a safe manner. You will order and receive products; ensure orders are correct; labels, dates and puts product away. Additionally you will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members. Core Competencies include Partnerships, Growth mindset, Results oriented, Customer focused, and Professionalism. Reporting Relations: Accountable and Reports to District Store Director; Store Manager; Assistant Managers of Store Operations, Perishables; and Health Wellness Home; Food Service Director; Asian Department Manager; Assistant Asian Department Manager; Service Managers. Positions that Report to you: Sushi Clerk. Primary Duties and Responsibilities: Prepares fresh sushi for customers both packaged and made-to-order. Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store. Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store. Makes an effort to learn customers’ names and to address them by name whenever possible. Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders. Assists customers by escorting them to the products for which they’re looking, securing products that are out of reach, loading or unloading heavy items, making note of and passing along customer suggestions or requests, performing other tasks in every way possible to enhance the shopping experience. Works with co-workers as a team and provides training to ensure customer satisfaction and a pleasant work environment. Understands and practices proper sanitation procedures and ensures the work area is always clean and neat. Involved in schedules and overseeing food ordering and planning. Communicates to customers on phone, in person, or on e-mail regarding food and food preparation. Aids in the merchandising techniques for sushi foods and food layout. Attends company wide and industry meetings as assigned. Adheres to company policies and individual store guidelines. Reports to work when scheduled and on time. Secondary Duties and Responsibilities: Plans and performs fresh sushi demonstrations. Stays current regarding meal trends and menu planning. Performs other job-related duties and special projects as required. Education and Experience: High school or equivalent with Hy-Vee food safety training and Food Safety Certified. One to three years of similar or related work. Prior experience in meal preparation is preferred. Physical Requirements: Must be physically able to exert up to 50 pounds of force frequently and up to 10 pounds constantly to move objects. Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision, and field of vision. Must be able to perform balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, feeling, talking, hearing, and repetitive motions. Knowledge, Skills, Abilities and Worker Characteristics: Ability to do logical or scientific thinking to solve problems with several abstract and concrete variables. Ability to do arithmetic calculations involving fractions, decimals, and percentages. Ability to compose original correspondence; follow technical manuals and have increased contact with people, talk with customers to identify their requests; guide people and provide basic direction. Working Conditions: Continually exposed to raw fish, flour, dust, noise, and temperature extremes. Occasional exposure to cleaning chemicals/solvents. Fast paced work environment with significant pressure. Equipment Used: Oven, steamer, scale, big mixer, shrink wrap machine, Telexon re-ordering machine, register, walk-in-cooler, knives, serving cases and C.A.R.S. system. Contacts: Daily contact with internal customers and the general public. Weekly contact with suppliers and vendors. Contact with Federal and State government and/or regulatory agencies as necessary.
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