What are the responsibilities and job description for the Sushi Cook position at Fortu Restaurant?
Position Summary
Fortu is seeking an experienced, skilled Sushi Chef to craft exceptional raw and prepared dishes at the heart of our kitchen. Working under the direction of the Executive Chef and Sous Chef, the Sushi Chef is responsible for the artful preparation, presentation, and execution of sushi, sashimi, and related items to Fortu's exacting standards. This role demands precision knife work, an expert understanding of fish quality and handling, and a deep respect for the craft and tradition of Japanese cuisine, paired with a willingness to innovate within our modern Asian concept.
Key Responsibilities- Prepare sushi, sashimi, nigiri, maki, and related dishes to recipe and presentation specifications with consistency and artistry.
- Expertly break down, fabricate, and portion whole fish and seafood, maximizing yield while maintaining quality.
- Inspect, receive, and evaluate the quality and freshness of fish and seafood; ensure proper handling, temperature, and storage at all times.
- Complete daily mise en place and sushi-bar setup before service, ensuring all ingredients are prepped, portioned, and ready.
- Maintain impeccable cleanliness and sanitation at the sushi station, adhering to strict raw-seafood food-safety protocols.
- Properly label, date, store, and rotate (FIFO) all seafood and ingredients to ensure freshness and minimize waste.
- Contribute to the development of new rolls, specials, and seasonal sushi offerings in collaboration with the culinary team.
- Engage guests with professionalism and hospitality when working an open sushi bar or counter.
- Adhere to all Florida Department of Health and Pinellas County food-safety and sanitation regulations, including requirements specific to raw fish preparation.
- Minimum of 2 years of experience as a sushi chef or in a dedicated sushi/raw-bar role, preferably in a fine-dining or high-quality restaurant.
- Demonstrated expertise in fish fabrication, knife skills, rice preparation, and traditional sushi techniques.
- Strong knowledge of fish and seafood quality, sourcing, handling, and raw-product food safety.
- Understanding of Japanese culinary traditions, with creativity to contribute to a modern Asian menu.
- Culinary training or certification from an accredited program is a plus but not required.
- Keen attention to detail, consistency, and presentation, with the ability to perform under pressure.
- A team-oriented attitude, reliability, and strong communication skills.
Salary : $25 - $30