Position Purpose:

Sushi Chef exhibits culinary talents by personally performing tasks while leading the staff and managing all sushi related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. This individual provides excellence in product, cost control and sales in all areas of the sushi department operation.

Duties and Responsibilities:

• Oversee all day-to-day operations of sushi department, including banquet functions and execution of timely food production for all catering/banquet functions.
• Manage, mentor and coordinate all sushi team personnel and their activities. Provide guidance and direction to subordinates, including setting performance standards and monitoring performance. Take appropriate corrective actions when required.
• Participate and provide approval for hiring/terminating sushi personnel.
• Ensure all sushi department employees abide by Company policies and standards.
• Ensure all employees practice proper hygiene.
• Ensure employees take their meal and rest period breaks as scheduled.
• Responsible for conducting daily pre-shift briefing and/or training.
• Foster teamwork and possess effective working knowledge of conflict resolution.
• Set an example to ensure compliance with food handling and sanitation guidelines.
• Monitor the quality and quantity of raw and cooked food products to ensure that standards are met.
• Demonstrate new cooking techniques and equipment to staff.
• Establish how food should be presented and create decorative food displays.
• Recognize superior quality products, presentations, and flavor.
• Inspect all freezers and refrigerators for cleanliness, organization, and correct temperatures.
• Inspect all food products for proper rotation and usage of food.
• Possess extensive knowledge of food quality.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Manage department controllable expenses including food costs, supplies, and equipment.
• Participate in the budgeting process for areas of responsibility and ensure adherence to the same.
• Execute sushi menu development. Responsible for production and presentation of all sushi items on restaurant and in-room dining menus.

Knowledge, Skills and Attributes:

• Must consistently display a professional and sophisticated presence.
• Must be able to prioritize and delegate work with effective and consistent follow-through.
• Must be highly organized with attention to detail, speed, and accuracy.
• Must be self-motivated with a high energy level.
• Must be a team player working with all levels of management and staff and possess the ability to lead and motivate staff.
• Must be able and willing to work 10-12 hours and flexible schedules, including evenings, weekends, and holidays.
• Must be able to multi-task in a fast-paced work environment.
• Must possess excellent interpersonal skills.
• Must possess solid financial abilities: menu costing, inventory control, labor productivity/control, budgeting, and forecasting.
• Must have working knowledge of Microsoft Office.
• Must possess clear thinking ability and sound judgement.
• Must possess the ability to remain calm and resolve problems under pressure.
• Must be able to read, write, and understand the English language; bilingual Spanish preferred.
• Must practice excellent personal hygiene and consistently display a professional presence.
• Must be able to exercise confidentiality and discretion.
• Must have working knowledge of Microsoft Office & TEAMS.

Qualifications:

Education:    High school diploma or GED required; college degree in culinary arts or food & beverage preferred.

Experience:  Minimum of 4 years’ as Sushi Chef in a fine dining environment. Experience in a quality food production, multi-outlet, high volume kitchen. Experience with menu development.

Certification: Must possess Food Protection Certificate