COOK/SUSHI

Description

Job Title: Cook/Sushi

Department: Canyons Steakhouse Kitchen

Reports to: Chef de Cuisine

FLSA Classification: Non-exempt, full-time, seasonal

Supervises: No

Pay Range: $20-$23

Created / Updated: August 2025

POSITION OVERVIEW

Prepare items required for work station according to par sheets or instructions from Executive Chef, Sous Chef, and Chef de Cuisine. Also responsible for the cooking and proper “doneness” and seasoning of all items as they appear on the menu and daily specials. Maintains consistency and order on the cooking line. Prepare products assigned to work station during service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: 

• Knowledge and skill in preparing and rolling sushi.
• Prepares meats, seafood, vegetables and other items required for line and special function purposes as assigned.
• Carefully follows club’s standard recipes when pre-preparing and preparing all items.
• Properly assembles all tools and utensils needed to accomplish job duties.
• Prepares or assists in preparing employee meals.
• Assists with preparation of other food products in other kitchen areas as directed by immediate supervisor.
• Uses food preparation equipment according to manufacturers’ instructions.
• Returns unused food products to proper storage areas.
• Uses safe and sanitary food handling procedures including those relating to personal hygiene.
• Maintains and cleans work station and equipment.
• Disposes of trash and food-preparation waste at the end of shift.
• Returns soiled food preparation utensils and other small wares to the proper areas.
• Makes recommendations for the maintenance, repair and upkeep of the sauté area and equipment.
• Attends staff meetings and offers suggestions for improvements.
• Performs other appropriate tasks assigned by supervisor.
• Leadership – Maintain a positive, upbeat role, promote and exemplify Company values and represents departmental objectives and interests to internal and external customers
• Teamwork - Develop and promote teamwork and cooperation among co-workers
• Safety – Comply with established safe work practices and attend to all safety-related training provided or made available by the Company.
• Other duties as assigned

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• High School diploma or GED.
• At least 3 years related experience or training.

Required Technical / Other Skills and Abilities

• Sound knowledge of menu and skills to determine taste, doneness, presentation, timing and product utilization.
• Knowledge of and ability to perform required role during emergency situations.

Required Licenses/Certifications

• Food safety certification.

PHYSICAL DEMANDS

The physical demands described on the attached “Physical Demands of Position” chart are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. See the “Physical Demands of the Position”.

CONFIDENTIAL INFORMATION 

This position has no access to confidential information 

COMPANY FUNDS

This position has no access to company funds

PHYSICAL DEMANDS OF POSITION

How many hours are worked per day? 10-15 hrs.

The job from a typical/average percentage time designation workday perspective

• Stand: Continuously 67-100%
• Walk: Continuously 67-100%
• Sit: Rarely less than1%
• Use hands to finger, handle or feel: Continuously 67-100%
• Reach with hands and arms over shoulder: Frequently 34-66%
• Reach with hand and arms over head: Frequently 34-66%
• Climb or balance: Rarely less than1%
• Stoop, kneel, crouch, or crawl: Rarely less than1%
• Talk or hear: Continuously 67-100%
• Taste or smell: Continuously 67-100%

Percentage Weigh