Hello there!

I am currently hiring for servers, kitchen chefs and kitchen helpers at my sushi restaurant in Scripps Ranch.

Servers:
You will earn minimum wage, but obviously tips on top of that at first but I'll bump it up after training. I also have experience serving. As most of you know, it's usually saturated with unprofessional people who only sign up looking to earn tips and not able to do what it takes to earn it. I don't need those people. Only through your display of professionalism, will I offer shifts. As you become a more valuable part of the team, I will be more than happy to increase your hourly rate as well. Bonus points if you have knowledge with Japanese Cuisine or Sushi. Don't ask for more shifts; be the person that makes me ask you to work more shifts.

Kitchen personnel:
I'm willing to negotiate on your hourly wage, as well as the potential to offer salary pay. I offer this under my personal belief that services provided to customers is a collection of overall teamwork. Good service and good food are both necessary to achieve overall success. Minimum starting hourly pay for this position is $25. I'm willing to go much higher, but you have to do prove that worth.
For example, if you work hard, make orders, prep during the slow time, help out with dishes etc. then I can definitely offer more than that per hour. I understand from personal experience that it's not an easy job, but if you show me that you can handle it, you will be compensated accordingly.

Kitchen helper / dishwasher
Maybe you think it's just washing dishes. And maybe you're right, at a large corporate establishment. However, we are not that. I'm looking to hire not just a dishwasher, but a dishwasher / kitchen helper who wants to become more than that. Everyday is an evaluation. If I see that you are improving and your skill is better than our kitchen personnel, I will offer you kitchen chef jobs. Hard work will always be met with appreciation, respect, and reward.

Sushi chef
Honestly, if your mindset is something along the lines of oh yeah I make roll and nigiri minimum effort/knowledge, this isn't going to be the position for you. I'm looking for someone with deeper knowledge of sushi, various fish, and respect for the art that it is. At bare minimum, I have tuna, salmon, albacore, shrimp, cuttlefish, snapper, mackerel, sweet shrimp, yellowtail, octopus, toro, cod, masago, ikura, eel, sea urchin, and seared tuna, just to name a few. And if I'm going to be even more honest, sushi isn't that difficult. Getting fish prepared is one thing, but just making rolls and nigiris is not hard at all. Plus, you'll be making tips. Therefore, I will not be offering anything above $25 per hour. I don't care if you have 30 years of experience. I doubt you have increased in speed or efficiency much after 10 years or so. Of course, if you can show me that you can manage the entire location, then that's a whole new story.

Please feel free to email me or call us to set up a time to come talk to me. I will not hire unless we have spoken in person and we both feel comfortable proceeding. Honestly, I am not too interested in where you worked at before, or which school you went to. Who you are and what you can bring to the team, is what matters to me.

Thank you for reading my overly long ad that some of you may feel like it just drags on and on. Personally, I don't like working with many different people; I'd prefer to work with a few, well understood, highly motivated, highly skilled, ambitious people.
Hopefully, I will find great people that share similar values, and would fit right into my team.

Hope to hear from you soon and I look for to working with you

Scott
Sai Japanese Bistro
9978 Scripps Ranch Boulevard San Diego CA 92121

Sai Japanese Bistro

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