1. 日料后厨主管（Kitchen Lead）
岗位职责：
全面负责后厨团队的日常管理、排班及工作流程优化。
严格监控食材成本，负责库存订货与损耗控制。
监督每一道菜品的出品质量，确保符合餐厅标准。
保持后厨与前厅的良性沟通，确保高峰时段出餐顺畅。
任职要求：
自身烹饪技术过硬，精通日料各种烹饪技法。
必须具备丰富的日料厨房管理经验，具备领导力。
2. 鱼生处理员 (Fish Cutter)
岗位职责：
负责店内每日到货鲜鱼的初加工与分解。
根据规格精准去骨、去皮、修整。
任职要求：
刀法纯熟，必须能够熟练独立分解：Tuna (金枪鱼), Salmon (三文鱼), Hamachi (黄尾鱼) 及 Albacore (长鳍金枪鱼)。
了解不同鱼种的纹理及最佳处理方式，确保食材零浪费。
3. 鱼生切片师 (Fish Slicer)
岗位职责：
负责生鱼片的精细切片。
根据订单要求，精准控制每片鱼生的厚度与克重。
任职要求：
具备扎实的刀工基础，对生鱼片的口感与视觉呈现有高标准要求。
了解食品卫生标准，确保操作台面绝对整洁。
4. 寿司帮厨 (Sushi Assistant)
岗位职责：
协助寿司师傅进行开市准备（备料、洗鱼、煮饭、调配寿司醋等）。
负责简单卷类制作及配菜装饰。
负责工作区域的卫生清洁及餐具整理。
任职要求：
做事勤快、手脚麻利，有学习热情。
具备基本厨房常识，有相关日料帮厨经验者优先。
5. 寿司卷师傅 (Roll Maker)
工作内容： 负责各类寿司卷（Special Rolls）的制作及出品。
要求： 动作熟练，出餐速度快，对卷物造型有一定审美，确保出品一致性。
【联系方式】
电话/短信：(858) 987-2460





1. Japanese Restaurant Kitchen Lead
Job Responsibilities:
Take full responsibility for the daily management, scheduling, and workflow optimization of the kitchen team.
Strictly monitor ingredient costs and be responsible for inventory ordering and loss control.
Supervise the quality of each dish to ensure it meets restaurant standards.
Maintain good communication between the kitchen and the front of house to ensure smooth food service during peak hours.
Job requirements:
He possesses excellent culinary skills and is proficient in various Japanese cooking techniques.
Must possess extensive experience in Japanese kitchen management and demonstrate leadership skills.




2. Fish Cutter
Job Responsibilities:
Responsible for the initial processing and preparation of fresh fish delivered to the store daily.
Precisely remove bones, skin, and trim according to specifications.
Job requirements:
Skilled knife work requires the ability to independently and proficiently dissect tuna, salmon, hamachi, and Albacore.
Understand the textures of different fish species and the best handling methods to ensure zero waste of ingredients.




3. Fish Slicer
Job Responsibilities:
Responsible for the fine slicing of sashimi.
We precisely control the thickness and weight of each slice of raw fish according to the order requirements.
Job requirements:
Possessing solid knife skills, and having high standards for the taste and visual presentation of sashimi.
Understand food hygiene standards to ensure your work surface is absolutely clean.




4. Sushi Assistant
Job Responsibilities:
Assist the sushi chef in preparing for the opening of the business (preparing ingredients, washing fish, cooking rice, and mixing sushi vinegar, etc.).
Responsible for making simple rolls and garnishing them with side dishes.
Responsible for cleaning and tidying up the work area and organizing tableware.
Job requirements:
They are diligent, quick, and enthusiastic about learning.
Those with basic kitchen knowledge and relevant experience in Japanese cuisine cooking will be given priority.




5. Sushi Roll Maker
Job Responsibilities: Responsible for the production and output of various special sushi rolls.
Requirements: Skilled in operation, fast in serving food, with a certain aesthetic sense for the shape of rolled dishes, and able to ensure consistency in the products.
【Contact Information】
Phone/SMS: (858) 987-2460