Working beside professional chefs, the Sushi Chef 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 Sushi Chef, you will demonstrate hands-on kitchen work. They will 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.

• 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 Chef de Cuisine/Executive Chef 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 set 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 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 Sous Chef 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 items that are not available and/or amount of available menu specials throughout the meal period.
  • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
  • Inform 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.
  • Ensure all sushi cooks assignments are completed before they sign out.
  • Review status of work and follow-up actions required with the Sous Chef before leaving.

Additional Duties & Responsibilities:

• Assist with inventories as scheduled.
• Assist in producing sushi for banquets as needed
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Work at off premise functions.
• Attend designated meetings .

• Ability to work all stations on the line.
• 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.
• Order food and supplies when needed
• 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.
• Training and motivating staff.
• Expand/Condense recipes.
• Artistic talent.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• The Ability to:
  • 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.
  • maintain confidentiality of guest information and pertinent Hotel data.
  • direct performance of staff and follow up with corrections when needed.

Experience, Education, & Licensure:

• 2-5 years experience as a Sushi Chef
• Food handling certificate
• High school diploma or equivalent vocational training certificate
• Certification of Culinary training or apprenticeship
• Previous supervisory experience

Compensation:

Base Pay Start Rate: $29/Hr

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

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