Sushi Cook

Key Responsibilities: Preparation:   Slice fish, cut vegetables, cook and season sushi rice, and assemble various sushi/sashimi items. Quality Control:   Inspect ingredients for freshness, maintain portion sizes, and ensure consistent quality/presentation. Hygiene & Safety:   Keep sushi bar, equipment, and workstation spotless; adhere to all health codes (ServSafe). Inventory & Stock:   Monitor food stock, rotate, label, and order supplies (fish, produce, rice). Team Collaboration:   Communicate with rest of staff for special requests/allergies, coordinate with other kitchen staff.   More detail about Happy Tuna Sushi & Crispy Rice - Grand Central part of Momoya Hospitality Group, please visit

Created: 2026-03-01