Vacancy caducado!
Our Sushi Chef must be prepared to amaze! This is accomplished by working behind the sushi bars, preparing all aspects of raw fish dishes from filleting/prepping to cutting nigiri/sashimi, to making rolls in a fast paced environment under limited supervision. Sushi is prepared in front of the customers, adding a visual and conversational element to the experience to include interacting with customers and engaging them.
Duties and Responsibilities:
Adheres to all opening, maintaining, and closing duties of the sushi bar and other back-of-house operations
Prepares sushi and sushi related Japanese dishes, and follows all standard operating procedures for each
menu item regarding recipes, portioning, plating/presentation, etc., to ensure high quality food
Apply proper cutting techniques, piece count, packaging, and labeling standards.
Properly display and arrange visual presentation of products in sushi trays and cases
Greets, interacts, communicates, and engages guests on a regular basis including taking orders, handling
complaints, and educating customers regarding products as needed
Follows all standard operating procedures, rules, policies, etc., regarding sanitation and food safety, HAACP
plans, etc.
Adheres to all local health codes
Consistently maintain a high degree of cleanliness and organization with appearance, throughout preparation
area, and sushi bar
Ensure all required log books, including rice temperature logs, are maintained and verified as required
Ensure daily production sheet is being followed
Monitor sushi sales on an on-going basis and keeps manager informed regarded food consumption
for inventory/ordering purposes to meet guest demands
Understand and apply effective food control systems and food costs
Maintain and order appropriate levels of produce and inventory to meet production demands
Work in cooperation with the entire restaurant team and assist others as needed or as instructed
Attend work as scheduled
Other duties as assigned
Qualifications:
Minimum of 2 years of Sushi experience
Knowledge of food trends and leading flavor developments
Recipe development experience food cost management
Excellent food presentation skills
ServSafe Certified
Knowledge of HAACP standards
Strong organizational, problem-solving, and analytical skills
Proven ability to handle multiple projects and meet deadlines
Ability to prepare reports and business correspondence
Excellent presentation skills, verbal and written
Ability to deal effectively with a diversity of individuals at all organizational levels
Creative, flexible, innovative team player
Commitment to excellence and high standards
Strong desire to be a part of the next wave in food service innovation
Vacancy caducado!