NJ Jobs

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

Cut Fruit Team Member Job Description Summary: The Cut Fruit Team Member is an entry-level role within our fresh, in-store cut fruit program. In this position, you will learn to select and grade fresh produce, master safe cutting and portioning techniques, and follow the food safety standards that keep our product safe and appealing. The Cut Fruit Team Member's responsibilities include washing, peeling, coring, and cutting a variety of fruits, assembling fresh-cut fruit products according to established recipes and presentation standards, and maintaining a clean, organized, and safe work environment. The Cut Fruit Team Member will ensure that all produce used is fresh, ripe, and of the highest quality. The team member will work in a team environment, minimize waste, and maintain quality and freshness standards throughout the day. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Washing, peeling, coring, slicing, and portioning a variety of fresh fruits according to established recipes and specifications Inspecting and grading incoming produce for freshness and ripeness, and informing the STL when quality is sub-standard Selecting fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste Preparing fresh-cut fruit products according to established guidelines on quality, portion size, presentation, and food safety Following allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces to keep products safe Applying accurate date labeling and rotating product using first-in, first-out (FIFO) to ensure freshness and reduce shrink Maintaining a clean work environment in order to prevent food contamination Reporting any problems with equipment to the manager on duty Sanitizing all utensils, cutting boards, instruments, and equipment used in preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications: Minimum 6 months in the food service or fresh food industry; cut fruit or produce experience preferred Strong understanding of food quality, consistency, presentation, and standards execution Ability to work independently in fast-changing environments Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations, including allergen awareness Encompass the company mission and core values

Cut Fruit Team Member Job Description Summary: The Cut Fruit Team Member is an entry-level role within our fresh, in-store cut fruit program. In this position, you will learn to select and grade fresh produce, master safe cutting and portioning techniques, and follow the food safety standards that keep our product safe and appealing. The Cut Fruit Team Member's responsibilities include washing, peeling, coring, and cutting a variety of fruits, assembling fresh-cut fruit products according to established recipes and presentation standards, and maintaining a clean, organized, and safe work environment. The Cut Fruit Team Member will ensure that all produce used is fresh, ripe, and of the highest quality. The team member will work in a team environment, minimize waste, and maintain quality and freshness standards throughout the day. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Washing, peeling, coring, slicing, and portioning a variety of fresh fruits according to established recipes and specifications Inspecting and grading incoming produce for freshness and ripeness, and informing the STL when quality is sub-standard Selecting fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste Preparing fresh-cut fruit products according to established guidelines on quality, portion size, presentation, and food safety Following allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces to keep products safe Applying accurate date labeling and rotating product using first-in, first-out (FIFO) to ensure freshness and reduce shrink Maintaining a clean work environment in order to prevent food contamination Reporting any problems with equipment to the manager on duty Sanitizing all utensils, cutting boards, instruments, and equipment used in preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications: Minimum 6 months in the food service or fresh food industry; cut fruit or produce experience preferred Strong understanding of food quality, consistency, presentation, and standards execution Ability to work independently in fast-changing environments Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations, including allergen awareness Encompass the company mission and core values

Cut Fruit Team Member Job Description Summary: The Cut Fruit Team Member is an entry-level role within our fresh, in-store cut fruit program. In this position, you will learn to select and grade fresh produce, master safe cutting and portioning techniques, and follow the food safety standards that keep our product safe and appealing. The Cut Fruit Team Member's responsibilities include washing, peeling, coring, and cutting a variety of fruits, assembling fresh-cut fruit products according to established recipes and presentation standards, and maintaining a clean, organized, and safe work environment. The Cut Fruit Team Member will ensure that all produce used is fresh, ripe, and of the highest quality. The team member will work in a team environment, minimize waste, and maintain quality and freshness standards throughout the day. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Washing, peeling, coring, slicing, and portioning a variety of fresh fruits according to established recipes and specifications Inspecting and grading incoming produce for freshness and ripeness, and informing the STL when quality is sub-standard Selecting fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste Preparing fresh-cut fruit products according to established guidelines on quality, portion size, presentation, and food safety Following allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces to keep products safe Applying accurate date labeling and rotating product using first-in, first-out (FIFO) to ensure freshness and reduce shrink Maintaining a clean work environment in order to prevent food contamination Reporting any problems with equipment to the manager on duty Sanitizing all utensils, cutting boards, instruments, and equipment used in preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications: Minimum 6 months in the food service or fresh food industry; cut fruit or produce experience preferred Strong understanding of food quality, consistency, presentation, and standards execution Ability to work independently in fast-changing environments Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations, including allergen awareness Encompass the company mission and core values

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety Expert understanding of food waste and costs and how it impacts the goals of the kiosk Creating an expectation for a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established company guidelines on quality, portion size, presentation and food safety Expert understanding of food waste and costs and how it impacts the goals of the kiosk Creating an expectation for a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.

Cut Fruit Team Member Job Description Summary: The Cut Fruit Team Member is an entry-level role within our fresh, in-store cut fruit program. In this position, you will learn to select and grade fresh produce, master safe cutting and portioning techniques, and follow the food safety standards that keep our product safe and appealing. The Cut Fruit Team Member's responsibilities include washing, peeling, coring, and cutting a variety of fruits, assembling fresh-cut fruit products according to established recipes and presentation standards, and maintaining a clean, organized, and safe work environment. The Cut Fruit Team Member will ensure that all produce used is fresh, ripe, and of the highest quality. The team member will work in a team environment, minimize waste, and maintain quality and freshness standards throughout the day. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Washing, peeling, coring, slicing, and portioning a variety of fresh fruits according to established recipes and specifications Inspecting and grading incoming produce for freshness and ripeness, and informing the STL when quality is sub-standard Selecting fruit at the correct stage of ripeness to maximize quality, shelf life, and yield while minimizing waste Preparing fresh-cut fruit products according to established guidelines on quality, portion size, presentation, and food safety Following allergen and cross-contamination controls, including proper handwashing, glove use, color-coded tools, and dedicated prep surfaces to keep products safe Applying accurate date labeling and rotating product using first-in, first-out (FIFO) to ensure freshness and reduce shrink Maintaining a clean work environment in order to prevent food contamination Reporting any problems with equipment to the manager on duty Sanitizing all utensils, cutting boards, instruments, and equipment used in preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications: Minimum 6 months in the food service or fresh food industry; cut fruit or produce experience preferred Strong understanding of food quality, consistency, presentation, and standards execution Ability to work independently in fast-changing environments Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations, including allergen awareness Encompass the company mission and core values

The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed.