Sushi Team Leader

Description

The Sushi Team Leader runs the kiosk as the on-site leader, accountable for daily execution, scheduling, ordering, food safety compliance, and the development of the cooks on the team.

This is a hands-on role. The Sushi Team Leader works the production line alongside the team rather than managing it from a distance, and serves as the main point of contact for store partners and customers. All seafood arrives pre-portioned as fillets or saku blocks; there is no whole-fish butchery in the kiosks.

Key Competencies

Hands-on sushi preparation and consistent portioning, solid knowledge of food safety and sanitation standards, strong people skills to lead and develop a small team, effective ordering, inventory, and waste control, and sound judgment in a fast-paced retail environment.

Duties & Responsibilities

• Drive sales through daily operational and marketing execution.
• Manage ordering and inventory to keep the assortment available while controlling waste and cost.
• Review production and sales data to adjust production plans.
• Schedule the team and ensure schedule adherence.
• Train and develop Sushi Prep Cooks and Sushi Line Cooks against company standards, recipes, and food safety procedures.
• Coach and evaluate team members on performance and ways of working.
• Recruit and onboard new team members.
• Prepare sushi and complete ingredient prep alongside the team, meeting company standards for quality, portion size, presentation, and food safety.
• Inspect ingredients before use and escalate quality concerns to the Area Manager.
• Maintain food safety compliance, including temperature control, labeling, and sanitation standards.
• Keep the kiosk clean, organized, stocked, and customer-ready.
• Serve as the point of contact for store partners and customers, setting the example for service.
• Report equipment, product quality, or safety concerns and follow through to resolution.

This job description outlines the general duties and responsibilities for the position. Other duties may be assigned as needed.

Requirements

• At least 3 years in food service, including at least 1 year leading, supervising, or directing the work of others.
• Solid knife skills and consistent portioning; sushi experience preferred but not required.
• Working knowledge of food safety, sanitation, temperature control, and cross-contamination prevention.
• Ability to manage ordering, inventory, and scheduling.
• Ability to understand and communicate recipes, production guides, food safety instructions, and workplace communications in English.
• Ability to stay organized and use sound judgment in a fast-paced environment.
• Current food handler certification, or the ability to obtain one within the required timeframe.
• A professional and respectful approach with customers, coworkers, and store leadership.
• Experience running a kiosk, counter, department, or small food service location preferred.
• Experience with P&L, inventory management, or waste control preferred.
• Experience hiring and developing hourly team members preferred.
• Commitment to company mission, values, and professional customer interactions.

Physical Requirements:

• Ability to stand and walk for extended periods of time while working in a retail sushi kiosk.
• Ability to lift, carry, push, or pull materials weighing up to 40 pounds, with or without reasonable accommodation.
• Ability to bend, reach, squat, and use hands and arms to handle food, tools, materials, and equipment.
• Ability to perform repetitive hand and arm motions associated with food preparation.
• Ability to work around temperature changes, noise, water, and food production equipment.
• Ability to maintain the physical stamina required to complete food preparation, stocking, cleaning, and customer service responsibilities throughout the shift.
• Ability to travel occasionally by car for training, meetings, or coverage at other locations.

Hana Brands is an Equal Opportunity Employer