The Wonderfield Group
Sushi Chef - Seasonal

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Operations - Ashford
Contract: Part Time
Salary: 12.71
Contracted Hours: 8
We burst onto the restaurant scene in 1997, when we shook up London and showed the UK a new way of eating. Part of this was the 'kaiten' conveyor belt and colour-coded dishes which made our name.
We're all about fresh, flavoursome, authentic Japanese food. Sushi is what we're famous for, but we also have a mouth-watering range of hot street food available - from traditional classics to innovative fusion dishes. All packed with rich, aromatic flavours and umami. Fast forward to today and we have over 70 restaurants all over the globe, more than 300 kiosks in the UK, with grocery products and pre-pack sushi in most major UK supermarkets.
Who we’re looking for:
- Food lovers who enjoy being part of a buzzing, fast-paced environment
- Friendly, outgoing personalities who know how to make guests feel welcome
- Energetic team players who bring positivity to every shift
- People with extra time on their hands who want flexible seasonal work
- Individuals who take pride in delivering great service with a smile
Reasons to use Rodeo
I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?
Honest answer — it depends on where you want to end up. A lot of top grad schemes (Big 4, civil service, banking) don’t need a masters. Let’s look at the ones you’d be competitive for now, and we can decide if a masters actually adds anything.
Also worth knowing: most autumn 2026 applications are open now. Timing matters more than you think.
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Graduate Consultant — 2026 Scheme
Why you're a good match
StrongYour economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.
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Why you're a good match
You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.
Experience fit
Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.
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About you:
- Experience in a kitchen or food-prep environment
- Strong teamwork and communication
- Ability to work in a fast-paced setting
- Reliability and a positive attitude
Seasonal Opportunities – Sushi Chefs (Back of House)
Are you passionate about fresh food, great flavours, and working in a fast-paced kitchen? We’re looking for Seasonal Sushi Chefs to support our teams during our busiest period of the year.
This is a fantastic opportunity for individuals with strong knife skills, great attention to detail, and a love for Japanese cuisine.
What you’ll be doing:
- Preparing high-quality sushi and hot food to brand standards
- Maintaining food safety, hygiene, and kitchen cleanliness
- Working as part of a fun, energetic back-of-house team
- Supporting the kitchen during peak trading periods
If you’re looking for a seasonal role with a great team and exciting pace, we’d love to hear from you.
We're proud to offer:


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- Fantastic working hours
- Free YO! food - What's your favourite YO! dish? Every time you work you can power your shift with a selection of your choice from our fantastic menu
- Grow with YO!- we will pay for you to achieve professional qualifications (up to Degree level) whilst you work
- Brilliant support services designed to enhance your physical, mental and financial wellbeing including private medical health plan and 24/7 Employee Assistance Line
- Discounted gym membership, cinema tickets, dining out and retail offers are all available by accessing our reward platform
- 50% off your food every time you dine with us for you and 3 friends
- Award-winning sustainability initiatives - We're committed to delivering progress against 9 UN sustainability goals, just some of the actions we've already taken include: 100% of all Salmon sourced from certified sustainable sources, Zero use of Species classed as MCS "Fish to Avoid"
- 1/3rd of our Restaurant menu is plant-led and we are p
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