A.

Manager - this position is for you...only if you think you have what it takes to become a manager of a Sushi Land restaurant. 

Japanese language skills, sushi experience and/or a willingness to relocate (per company needs)...are all considered a plus for your employment.

To assess your skills, we will ask you to go through a probationary period with part time pay.  If you prove yourself during this trial period, we will advance you to a full time position with salary and benefits. 

From there, you’ll need to quickly demonstrate your willingness, ability, and desire to learn more advanced functions of the Marinepolis Sushi Land system. Some of these functions are: fish/seafood prep, management of the belt (belt item makeup), supply and inventory management and staff management.

This position is called “Shyain” and mastering it leads to managing your own Sushi Land restaurant.

If you are still interested, please follow the directions listed under "Here's what you should do" above.

　

B.

Floor Manager - Supervise employees in providing food service to customers at a Japanese restaurant. REQUIRES 2 years experience in the job offered or two years of supervisory experience in food or hospitality industry. 40 hr./wk in Seattle, WA. Send resume to: Mr. Wayne Diamond, Sushi Land 803 5th Avenue N. Seattle, WA 98109

　

C.

Sushi Chef - part time...you’ll work “inside” the conveyor belt…under constant scrutiny of customers. You’ve got to make sushi quickly but make sure it has the right amount of each component and looks good. You’ll need to be attentive to customers who try to get your attention to place an order and you’ll need to constantly be checking to make sure they have what they need. If you are a good learner and quick, you may be eligible to learn to cut fish and assist in other duties of the manager.

　

D.

Server - part time...different than most waiter/waitress jobs…the emphasis is on drink orders, some side dish orders, and tallying plates... after a customer is finished. You must be able to work very quickly to clear tables for re-seating, bring orders quickly and constantly replenish drinks and anything else a customer needs.

　

E.

Kitchen Helper – part time…you may or may not need to work the “whole” kitchen, including dishwashing. Depending on the location, you’ll need to prepare ingredients, work the fryer, work the dishwasher, and move clean plates and cups back to the staff who uses them. It’s very fast paced…no time for mistakes!

　

F.

Dishwasher - part time...you’ll concentrate on quickly moving dirty dishes through the dishwasher or hand-dishwashing system and back to the staff who use them, but you may be required to assist the kitchen helper with his duties