Full Time Front Line Richmond, BC, CA

4 days ago Requisition ID: 1174

Salary Range: $22.01 To $22.63 Annually

Under the direct supervision of the Executive Chef or Sous Chef, this position is responsible for the execution of menu item production, maintaining all company standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.

Key Accountabilities

Supports assigned sushi station during prep and service, ensuring readiness, organization, and consistent quality

Prepares, assembles, and presents sushi menu items including maki, nigiri, sashimi, specialty rolls, poke, and raw‑bar features; follows standardized recipes and presentation standards

Prepares sushi mise en place including seasoned rice, fish cuts, garnishes, sauces, marinades, tempura components, and vegetable preparations

Demonstrates proficiency in sushi techniques including rice cooking and seasoning, knife work, fish fabrication, roll assembly, and portion accuracy

Maintains strict food safety standards including raw‑fish handling, temperature control, cross‑contamination prevention, and allergen awareness

Coordinates with CDP, Sous Chef, and Executive Chef on daily production needs, menu changes, and service flow





Provides guidance to Commis cooks through direction, feedback, and on‑the‑job learning

Receives and stores sushi inventory including fresh fish, seafood, produce, nori, rice, and specialty ingredients; ensures proper labeling, dating, storage, and rotation

Supports month‑end inventory with accurate station‑level counts

Attends culinary meetings as required

Communicates effectively with operational departments to ensure seamless service

Builds strong working relationships with guests, ownership, and team members

Ensures compliance with licensing laws, health and safety regulations, and all company policies

Performs other duties as assigned or directed

Education and Qualifications

High School Diploma; formal culinary or sushi training an asset

Minimum 3 years of culinary experience, including sushi or Japanese cuisine

Strong understanding of sushi flavour profiles, rice seasoning, and traditional and contemporary sushi styles

Knife skills with precision in fish fabrication, fine slicing, and vegetable preparation

Experience with sushi ingredients such as fresh fish, seafood, nori, vinegars, Japanese sauces, wasabi, pickles, and specialty produce

Food Safety Certification

Ability to successfully clear a criminal record check

Must be available to work evenings and weekend shifts

Work Setting Considerations

Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours

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📌 Demi Chef de Partie (British Columbia)
🏢 Great-Canadian-Entertainment-2
📍 British Columbia