Reno, NV · On-site
$14 - $18.75/hr
High school graduate, GED, culinary apprenticeship or culinary school graduate (preferred). * Five or more years' experience preparing and crafting sushi, preferably in a high-volume environment.
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Apply Early
Reno, NV · On-site
$14 - $18.75/hr
High school graduate, GED, culinary apprenticeship or culinary school graduate (preferred). * Five or more years' experience preparing and crafting sushi, preferably in a high-volume environment.
Apply Early
$12.22 - $14.49
6% of jobs
$14.49 - $16.76
14% of jobs
$17.20 is the 25th percentile. Wages below this are outliers.
$16.76 - $19.02
25% of jobs
The median wage is $19.66 / hr.
$19.02 - $21.29
17% of jobs
$23.27 is the 75th percentile. Wages above this are outliers.
$21.29 - $23.55
15% of jobs
$23.55 - $25.82
7% of jobs
$25.82 - $28.09
6% of jobs
$28.09 - $30.35
4% of jobs
$30.35 - $32.62
2% of jobs
$32.62 - $34.88
1% of jobs
$34.88 - $37.15
2% of jobs
$12
$21
$37
| Aspect | Sushi Apprentice | Sushi Chef |
|---|---|---|
| Credentials | Minimal formal certifications, on-the-job training | Formal culinary training, certifications often preferred |
| Work Environment | Entry-level, learning-focused, supervised | Professional kitchen, leadership role, independent |
| Responsibilities | Learning sushi preparation, assisting senior chefs | Preparing sushi, managing kitchen, creating menus |
The Sushi Apprentice is an entry-level position focused on learning and skill development under supervision, while a Sushi Chef is a trained professional responsible for preparing sushi independently and managing kitchen operations. The apprentice role is ideal for those starting their culinary journey, whereas the chef role requires experience and expertise.
$14 - $18.75/hr
Full-time
Posted 13 days ago
Be an early applicant
The Sushi Master Cook is responsible for the daily food preparation and food production of Oceano.
Duties:
Prepare high quality and consistent food products.
Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.
Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management.
Responsible for kitchen supervision in conjunction with the Chef.
Rotates all food products in walk-ins and freezers.
Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary.
Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef.
Follows all sanitation procedures.
Ensures that all safety standards are followed and reports all unsafe conditions to management.
Qualifications:
High school graduate, GED, culinary apprenticeship or culinary school graduate (preferred).
Five or more years’ experience preparing and crafting sushi, preferably in a high-volume environment.
Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.
Ability to teach and train fellow culinarians.