Job Description

Opening Summer 2026!

General Requirements: 

Haruka embraces diversity and does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. We will consider for employment all qualified applicants, including those with criminal histories, in a manner consistent with the requirements of applicable state and local laws.

 

Qualifying Staff are part of a shift-based tip pool. 

 

Weekend Availability (Fri- Sun) is a MUST

 

Required Skills

Ability to work in a fast paced environment

Strong Communication Skills

Customer Service Orientation

Commitment to Excellence 

Collaboration With Team Members

Attention to Detail in Service

Positive Attitude

Willingness to Learn

Time Management Skills

Problem Solving Skills

Cultural Awareness

Ability to Handle Multiple Tasks

Professionalism

Conflict Resolution skills

Ability to Follow Health and Safety Regulations

Job Details:

• Lead and develop the sushi team daily — Direct sushi chefs and kitchen staff through every shift, set station assignments and prep priorities, and provide hands-on coaching that holds the whole team to a consistent standard of quality and speed.
• Set and maintain accurate par levels — Establish proper par levels for fish, rice, sauces, and prep items based on sales volume and seasonality; adjust pars as demand shifts so the bar is never short during service and never overstocked into waste.
• Run daily inventory and ordering — Conduct daily counts of seafood and key ingredients, reconcile against par, place orders to fill gaps, and inspect every delivery for freshness, temperature, and quality before it's accepted.
• Control food cost and minimize waste — Track usage, rotate stock on strict FIFO, repurpose trim where appropriate, and keep waste and over-ordering to a minimum without compromising quality.
• Enforce the highest food-safety standards every day — Own daily adherence to health-code and HACCP requirements for raw-fish handling, temperature control, cross-contamination prevention, labeling, and dating; complete and verify all logs so the kitchen is inspection-ready at any moment.
• Own consistency and quality control — Establish and enforce standardized recipes, portioning, and plating specs so every item comes out identical regardless of who's on station; taste and inspect throughout service, and correct any drift in quality, cut, or presentation in real time.
• Train and hold the team accountable — Teach proper technique, handling, and safety procedures to every team member, correct issues in real time, and build a disciplined, reliable crew that maintains these standards whether or not you're on the floor.
• Build and manage the sushi team schedule — Draft and submit weekly schedules for all sushi bar staff based on projected volume, skill level, and station requirements; adjust staffing in response to call-outs, events, or slow periods, and coordinate with management for final approval before distribution.

An ideal candidate will:

• Have + 6 year restaurant experience
• Thrive in a busy, fast-paced environment
• Be able to remain calm under pressure
• Be a confident multitasker
• Have a real passion for hospitality, and giving guests a memorable experience
• Must be able to move, pull, carry or lift at least 40 pounds
• Must be able to occasionally kneel, bend, crouch and climb is required
• Must be able to perform physical activities such as lifting, cleaning, and stooping
• Must be able to stand, walk, lift, and bend for long periods of time
• Be comfortable working overtime as needed

 

 

Job Tags

Full time, Summer work, Local area, Shift work, Weekend work

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