The Sushi Cook position is responsible for making sushi and other offerings in compliance with recipes and standards of Legal Sea Foods. They must take every step to confirm that the products they produce are as fresh as possible in a safe and sanitary environment. They are expected to interact with guests to enhance their dining experience.

Qualifications

• Ability to take direction and provide direction when necessary.
• Ability to interact positively with the public.
• Knowledgeable in Asian and/or Japanese cuisine.
• Experienced with traditional sushi preparation and various forms (rolls, temaki, nigiri, sashimi, futomaki, etc.), including choice of ingredients, design, and presentation.
• Expert knife skills.
• Innovative presentation of dishes.
• Excellent communication and organizational skills.
• Ability to work other kitchen stations in the absence of a line cook or station chef.
• Knowledgeable in health department standards, HACCP, and weights and measures requirements.

Legal Sea Foods began in 1950 as a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. It's here that the Legal name became synonymous with quality and freshness. In 1968, our first seafood restaurant opened, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the commitment to freshness and quality endures: "If it isn't fresh, it isn't Legal!"

• Safe and sanitary work environment.
• Opportunities to interact with guests.
• Commitment to quality and freshness.

• Ability to take and provide direction.
• Knowledgeable in Asian and/or Japanese cuisine.
• Experienced with traditional sushi preparation.
• Expert knife skills.
• Excellent communication and organizational skills.
• Ability to work other kitchen stations.
• Knowledgeable in health department standards and HACCP.