CoralTree Hospitality

Assistant Sushi Chef (Full Time)

Job Locations US-CA-Rancho Palos Verdes
ID 2022-1715
Category
Culinary
Position Type
Regular Full-Time

Overview

Working beside professional chefs and project managers, the prep cook is an integral member of the kitchen team and will gain hands-on experience in menu development, recipe formulation, facilities management, and the day-to-day operations of an active test kitchen. As a prep cook, you will demonstrate hands-on kitchen work. They assist the kitchen team by prepping ingredients, maintaining the kitchen space, equipment and supplies. They also contribute to the creation of kitchen/ restaurant operations materials and creative culinary development and conduct research on ingredients, packaging, vendors, and concepts.

Responsibilities

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
  • Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Meet with Sushi Chef/Chef de Cuisine to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  • Coordinate breaks for assigned staff.
  • Prepare and assign production and prep work for Line Cooks to complete; review priorities.
  • Communicate additions or changes to the assignments as they arise throughout the shift.
  • Ensure that opening shift completes start up of Kitchen line and designated prep work.
  • Develop and coordinate opening and closing procedures
  • Attend meetings (including): daily communication, service weekly staff meeting, monthly department meetings
  • Complete opening duties:
  • Set up work station with required mis en place, tools, equipment and supplies.
  • Inspect the cleanliness and working condition of all tools, equipment and supplies.
  • Check production schedule and pars.
  • Establish priority items for the day.
  • Inform the Sushi Chef/Chef de Cuisine of any supplies that need to be requisitioned for the day's tasks.
  • Transport supplies from the Storeroom and stock in designated areas.
  • Fabricate meat, fish and fowl for menu items.
  • Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
  • Check P.O.S. printers on the line; ensure they are in working order and there is enough paper available for the shift.
  • Prepare all menu items following recipes and yield guides.
  • Inform the Sushi chef/Chef de Cuisine of any shortages before the item runs out.
  • Assist Line Cooks wherever required to ensure optimum service to guests.
  • Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
  • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
  • Inform Sushi Chef/Chef de Cuisine of any excess items that can be used in daily specials or elsewhere.
  • Maintain production charts.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Minimize waste and maintain controls to attain forecasted food cost.
  • Disinfect and sanitize cutting boards and worktables.
  • Transport empty, dirty pots and pans to the pot wash station.
  • Direct and assist Stewards in order to make clean-up a more efficient process.
  • Breakdown work station and complete closing duties:
  • Return all food items to the proper storage areas.
  • Rotate all returned product.
  • Wrap, cover, label and date all items being put away.
  • Straighten up and organize all storage areas.
  • Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to the specified locations.
  • Ice down hot items from the steam table, so they cool quickly.
  • Turn off all equipment not needed for the next shift.
  • Restock items that were depleted during the shift.
  • Review status of work and follow-up actions required with the Sushi Chef/Chef de Cuisine before leaving.
  • Document pertinent information in log book.

Qualifications

  • 2-3 years experience as a Sushi Chef
  • Ability to work all stations on the line
  • Food handling certificate
  • Fluency in English in verbal and non-verbal
  • Knowing the proper methods of cutting fish, meat and vegetables
  • Properly making sushi rice
  • How to handle fish and ingredients for sushi preparation
  • Continually check the quality of raw and cooked products
  • Keeping sushi station up to sanitation and safety standards
  • Positively interact with customers
  • Create an entertaining and special experience for customers
  • Seek to push the limits in creativity creating signature dishes
  • Creating an appealing presentation and garnishes
  • Perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize
  • Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Follow directions thoroughly
  • Understand guest’s service needs.
  • work cohesively with co-workers as part of a team
  • work with minimal supervision

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