SUSHI SPECIALIST

Sushi Specialist

The Sushi Specialist is responsible for providing customers with outstanding service through friendly, quick, efficient, accurate and safe assistance in the Sushi Department.

Essential Functions:

• Assists the Manager in meeting the sales and profit projections of the store through the making of sushi and following company policies and procedures
• Works various shifts or days as assigned based on Company's business needs
• Experience in cutting fresh fish and seafood for sushi/sashimi applications
• Ensures sushi is prepared, handled, stocked, rotated and merchandised for best results
• Safely operates department equipment including knife, appliances, wrapper, sushi equipment
• Ability to maintain a knife grip in order to cut fish or other seafood to specification
• Ability to withstand for long periods a working environment of 40°F or more
• Ability to meet productivity standards as set by the company
• Ability to use in-store computer system and scanning equipment
• Ability to weigh, price, label, organize and rotate sushi products per company standards
• Assists customers with special requests and questions regarding the sushi department
• Supports any promotional activity within the store and department
• Maintains good communication with store management, associates and outside contacts
• Other tasks as assigned by Manager

Other Duties / Responsibilities:

• Position is non-exempt. Must work based on business needs. Usually fairly set schedule, but due to vacation, sick calls, inventory, special events, and so forth may require additional hours and different shifts
• Maintains good communication
• Complies with all Health and OSHA requirements
• Other task as assigned by respective Division Manager

Personal Requirements:

• Planning/Organizing – Prioritizes and plans work activities, uses time efficiently, Able to meet deadlines, completing assigned tasks.
• Oral Communication – Speaks clearly; Listens and asks questions; Respond well to questions.
• Written Communication – Writes clearly; Able to read and interpret written communication.
• Good Numeric Skills – Add, subtract, multiply and divide with whole numbers, fractions, decimals, and percent.
• Adaptability – Able to deal with frequent change, delays, or unexpected events.
• Quality – Accurate and thorough; Pays attention to details; Monitors own work to ensure quality.
• Quantity – Completes work in a timely manner; Strives to increase productivity.
• Attendance/Punctuality – Consistently at work all the time.
• Interpersonal – Maintains strict confidentiality; Listens to others without interrupting; A good disposition.
• Professionalism – High level of work ethics; Manages setbacks and challenges with a positive and constructive attitude; Treats all with respect and consideration; Accepts responsibility for own action; Follows through on commitments.
• Initiative – Seeks solutions on own; Offers useful suggestions; Asks for and offers help when needed.
• Problem solving – Identifies and resolves problems within scope; refer other problems to superior.
• Organizational Support – Follows policies and procedures; Supports Company goals and values.
• Safety and Security – Observes safety and security procedures; Reports potentially unsafe conditions.
• Willingness to learn new methods or systems in order improve overall operation of warehouse.

Skills and Abilities:

Education/Experience:

• High School diploma or GED required. A minimum of 2 to 4 years of work experience in a grocery chain or retail establishment preferred. Experience in a similar or comparable work environment, strong work ethic supported by a pleasant and positive attitude of "can do" success.
• Previous experience in retail/restaurant environment preferred,
• High degree of prioritization and accountability
• Strong work ethic supported by a pleasant and positive attitude.

Language Ability:

• Ability to read, analyze, and interpret general technical procedures or governmental regulations as it relates to grocery establishments. Ability to comprehend procedure manuals. Ability to effectively communicate and respond to questions from clients, customers, and the general public. Ability to interact with all levels of management.
• Licenses: Possesses a food handling license.

Work Environment:

• Fast-paced environment that may be demanding and/or stressful
• Able to work in ambient temperature of the warehouse, maybe exposed to working in a dry, chill or frozen container held on our warehouse docks.
• Noise level is moderate, susceptible to frequent lift truck horns, lifting and removal of dock leveler being dropped onto containers.
• Indoor (Artificial Lighting; Air Conditioned)
• Outdoor
• Noise Level is moderate

Physical Demands:

• Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Physical Demands Lift/Carry:
• Stand C (Constantly) 10 lbs. or less C (Constantly)
• Walk C (Constantly) 11-20 lbs. C (Constantly)
• Sit O (Occasionally) 21-50 lbs. F (Frequently)
• Handling/Fingering C (Constantly) 51-100 lbs. O (Occasionally) w/assist
• Reaching Outward C (Constantly) Over 100 lbs. N (Not Applicable)
• Reach Above Shoulder O (Occasionally)
• Push/Pull:
• Climb O (Occasionally) 12 lbs. or less F (Frequently)
• Crawl O (Occasionally) 13 – 25 lbs. F (Frequently)
• Squat or Kneel O (Occasionally) 26 -40 lbs. F (Frequently)
• Bend O (Occasionally) 41-100 lbs. O (Occasionally) w/assist
• Other Physical Requirements:
• Vision (Near, Distance, Color, Peripheral, Depth Perception)
• Sense of Sound (Hear oral communication and buzzers/alarms)