Job Details

  Banzai Sushi & Teriyaki House

  • Job Title

    2 full-time Cooks (Japanese)

    Location

    1104 20th AVE NW, CALGARY, AB| Alberta

  • Job ID

    581

    Views

    81

    Date Posted

    18-09-2019

    Expiry Date

    16-03-2020

  • Type Of Job

    Full Time

    Salary

    CAD $$15.20 plus gratuities.

    Min. Experience

    No Experience

    Min. Education

    No degree, certificate or diploma

  • Employer Name

    How To Apply

    banjaisushi@gmail.com

Job Details

Banzai Sushi & Teriyaki House in Calgary, Alberta is currently seeking to hire 2 full-time Cooks to join its staff. Qualified candidates must possess a high school certificate, and have a minimum of 1-2 years of relevant experience as a Cook. Must be able to work in a fast-paced environment, under pressure, stand for long periods at a time, possess effective interpersonal skills and work well with fellow staff members and customers.

Previous experience with Japanese cuisine, in particular in the preparation of sushi, sashimi seafood, and teriyaki dishes would be an asset.
Wage offered is $15.20 per hour, plus gratuities. Permanent, full-time, 35-44 hours per week.

A criminal record check is required for this position, as well as your own transportation. Banzai Sushi & Teriyaki House is an equal-opportunity employer and encourages applications from visible minorities, newcomers to Canada, and Indigenous persons.

Resume and cover letter can be emailed to banjaisushi@gmail.com or delivered in-person between 14:00 and 16:30 to:

1104 20th AVE NW
CALGARY, AB

Banzai Sushi & Teriyaki House is an equal opportunity employer. All qualified candidates shall be considered for this position. Canadian citizens and PRs shall be given priority.


Job Description

Job responsibilities include preparing meals and dishes for customers; making fresh sushi, sashimi, seafood; grilling a variety of teriyaki meats and seafood; maintaining a clean and safe kitchen working area; maintaining inventory of food products; notifying management with supplies need to be re-ordered; planning menus and daily specials; training and supervising kitchen helpers when needed; and other tasks as determined by management.