Cook Sushi De Handroll 8041 Walnut Hill Ln Ste 820, Dallas, TX 75231
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
Certifications: TABC and Food Handlers is a MUST for all positions.
Pay Rate: Dependent on Experience.
Experience: Some - But they do training.
Availability: Open - Day and Night Shifts.
As a cook, you'll set up your station and participate in prep. You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen. You should be able to follow recipes and take direction from the Chef or Sous Chef and also explore your creativity where appropriate. You welcome the fast, often hectic pace of the kitchen and are above all a team player.
Responsibilities
- Cook food in a variety of ways
- Prepare ingredients
- Possess a solid sense of timing
- Set up workstations with ingredients and cooking equipment
- Keep a sanitized and orderly environment in the kitchen
- Monitor stock and place orders for shortages
About this location
About Sushi De Handroll
The Japanese restaurant is focused on tempura and temaki (those crispy seaweed rolls filled with raw fish, rice, and veggies that have been having a moment in Dallas as of late). Sushi de Handroll enters a competitive hand roll landscape on the heels of spots like Nori Handroll Bar in Deep Ellum and Namo in the West Village, whose fan bases are already quite well established.
But Sushi de Handroll’s owner Mai Takase, whose background includes American and Japanese cuisines, plans to do something a bit different. For starters, the temaki at Sushi de Handroll are mostly “sushi tacos” served open faced in metal taco holders instead of rolled like at the other spots. - Dallas Eater
But Sushi de Handroll’s owner Mai Takase, whose background includes American and Japanese cuisines, plans to do something a bit different. For starters, the temaki at Sushi de Handroll are mostly “sushi tacos” served open faced in metal taco holders instead of rolled like at the other spots. - Dallas Eater
