The Seafood Chef is responsible for the creation and presentation of all seafood dishes at the Restaurant. This includes preparing and rolling sushi, selecting and cutting fish, and managing inventory and food costs. The Seafood Chef will work closely with the manager and other kitchen staff to ensure that the highest quality and freshest ingredients are used in all seafood, raw bar dishes.
Key Responsibilities:
Prepare and roll a variety of sushi rolls and nigiri
Select and cut fish for seafood dishes, including tuna, salmon, cerviche, tuna tartar, oysters etc
Manage inventory of sushi ingredients and ensure that they are stored properly to maintain freshness
Collaborate with the manager and other kitchen staff to create unique and innovative sushi dishes
Maintain a clean and organized work area
Ensure that all sushi dishes are presented beautifully and meet the high standards of the Restaurant
Qualifications:
3+ years of experience as a sushi chef in a high-volume restaurant
Knowledge of a variety of sushi ingredients and how to prepare them
Ability to work quickly and efficiently under pressure
Strong attention to detail and ability to follow recipes and instructions accurately
Good communication skills and ability to work well as part of a team
Flexibility to work nights & weekends as needed