Job Title: Sushi Manager

Department: Sushi

Job Region: Oregon / SW Washington

Reports to: Store Manager

Exemption Status: Non- Exempt 

Scheduling Requirements: This role supports a retail operation that is open seven days

per week and requires being scheduled at least 37.5 hours per week for shifts that include a mix of mornings, evenings, weekends, and holidays. Work schedules are based on business needs and may change seasonally or due to staffing demands. Reasonable accommodations related to scheduling will be considered in accordance with applicable federal, state, and local laws.

Position Summary: Responsible for all aspects of the Sushi department, ensuring financial profitability, regulatory compliance, and exceptional customer service.

Position Responsibilities:

• Coordinates all department activities, including ordering, production, and sales.
• Directs all department operations, including scheduling, performance management, and the delegation of daily production and processing tasks.
• Analyzes financial reports (labor, sales, margins) to develop and execute plans that meet or exceed budgetary expectations.
• Develops communication systems to ensure employees are informed of promotions, seasonal programs, and department priorities.
• Establishes production schedules and ordering protocols to maximize product availability while maintaining sales and margin goals.
• Promotes a safe workplace culture by enforcing OSHA standards and ensuring all employees are trained on specialized equipment.
• Leads inventory process, analyzing results for accuracy, and implementing shrink-reduction strategies.
• Works "on the line" as needed, performing technical culinary tasks including food preparation, cooking, and made-to-order service to maintain production speed.
• Actively participates in sanitation, including dishwashing and station deep-cleaning, to ensure the kitchen meets health and safety standards during all shifts.
• Balances administrative responsibilities with a consistent presence on the floor to model service and monitor department conditions.
• Upholds organizational HR standards by coaching team members and optimizing local resource utilization.

General Responsibilities:

• Prioritizes and completes assigned tasks based on department needs and changing business conditions.
• Applies job-related judgment to address operational issues and routine decision-making in accordance with company policies and safety standards.
• Works scheduled shifts based on business needs and maintains reliable attendance in accordance with company policy and applicable laws.
• Follows workplace safety practices and reports hazards, equipment issues, or compliance concerns promptly.
• Uses company resources appropriately and complies with company policies, procedures, and standards of conduct.
• Provides responsive, courteous, and solutions-focused customer service by identifying customer needs, offering appropriate product guidance, and resolving concerns in accordance with company standards.
• Communicates respectfully and collaborates with team members and leadership to support a productive work environment.
• Contributes to an inclusive and respectful workplace by treating coworkers and customers fairly and using inclusive communication.
• Reads, writes, and speaks English to ensure safety, follow recipes/schematics, and effectively communicate with customers.
• Participates in store-wide operations and supports overall store performance as needed.

 

Required Qualifications:

• Retail Experience: A minimum of three years of experience in a fast-paced food, retail, grocery, or hospitality environment.
• Supervisory Experience: A minimum of two years of experience performing "Lead" or "Assistant" level supervisory duties.
• Technical Experience: At least two years of experience in sushi preparation or high-volume professional food experience.

Preferred Qualifications:

 

• Technical Proficiency:
  • Familiarity with handheld inventory scanners or price guns.
  • Familiarity with service counter, including weighing and packaging.
• Operational Awareness: Basic understanding of "Organic Standards," "Cross-Contamination," or "FIFO" (First In, First Out) rotation.

Tools:

 

• Industrial Kitchen: Rice cookers, sushi rolling and cutting equipment, fryer, and commercial refrigeration.
• Cutting Tools: Knives, specialized vegetable slicers, and sharpeners.
• Safety: Thermometers, industrial dishwashers, non-slip knives, cut-resistant gloves, standard PPE, and chemical sanitation kits.
• Retail: Scales and standard office equipment.

 

Physical Requirements:

 

• Environment: Must be able to work in a fast-paced environment with exposure to varying temperatures (walk-in coolers/freezers).
• Stamina: Required to stand and walk for the duration of the shift (up to 8 hours).
• Movement: Constantly required to stoop, bend, crouch, twist, pull, and reach. Frequent use of hands and wrists for grasping, squeezing, and fine motor tasks.
• Dexterity: High level of manual dexterity and hand-eye coordination for intricate rolling, slicing, and garnishing.
• Lifting: Must frequently lift and move up to 25 lbs. and occasionally up to 50 lbs.
• Climbing: Occasionally required to climb stairs, step stools, or ladders.

 

Work Environment: The role is based in a dynamic grocery retail environment. Candidates should be prepared for the following conditions:

• Physical Surroundings: Work involves navigating store floors, which may include wet or slippery surfaces. Depending on the specific location, navigating stairs or elevators may be required.