Executive Omakase Chef

Position: Executive Omakase Chef

Summary of Position
Responsible for overseeing the daily operation of an omakase sushi counter & other venues as needed. Create daily omakase menus. Butcher and clean all required seafood.  Educate and train staff on fish butchery, sushi production and Japanese cuisine. Responsible for preparing sushi and other dishes according to the exact specifications of the restaurant's recipes and procedures, interacting with guests at the omakase bar, and complying with all applicable sanitation, health, and personal hygiene standards. Provide friendly, gracious, detail-oriented service to create a memorable dining experience. 

Primary Functions

• Prepare Omakase style sushi
• Serve restaurant guests at the bar section of the restaurant, take orders, present/serve sushi, explain the menu, ensure the 5-star restaurant experience
• Ensure Sushi Chefs complete duties up to standards 
• Ensure the omakase prep stations are set up and properly stocked before and during service
• Write daily sushi bar menus using available product and taking into account seasonal availability
• Maintain appropriate portion control & prep levels for all Sushi Bar employees
• Communicate weekly fish inventory levels to Sous Chef and Corporate Chef de Cuisine
• Minimize waste and maximize efficiency of sushi bar prep and production routines
• Collaborate with other FOH and BOH managers to create business forecasts to guide daily and weekly sushi bar prep and production
• Assist in creating weekly inventories of all sushi bar food items
• Clean and maintain equipment used in food preparation; maintain a sanitary workstation throughout shift
• Ensure proper storing temperatures according to DOH regulations 
• Follow proper rotation procedures according to DOH regulations
• Act as role model for outstanding service; continuously work to elevate service standards, and personally embodies hospitality in daily actions
• Provide friendly, gracious, detail-oriented service to create a memorable dining experience 
• Help guests to make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answering all food preparation questions
• Help guests to make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answering all food preparation questions
• Respond to additional patron requirements by inquiring of needs, observing dining process.
• Maintain table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs.
• Conclude dining experience by acknowledging choice of restaurant, inviting patrons to return.
• Deal with complaints or problems with a positive attitude. Promptly address customer service issues and refer customers to management when necessary.
• Obtains revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment to host person; returning change or credit card and signature slip to patrons.
• Perform basic cleaning tasks as needed or directed by supervisor.
• Fill in for absent staff as needed.
• Assist with special events as needed.
• Update job knowledge by participating in staff training opportunities.
• Contribute to team effort by accomplishing related results as needed.
• Responsible for proper cash tip distribution to support staff (runners, bussers etc.) and completing necessary paperwork.
• Complete necessary shift closing procedures.
• Ensure that all food products are made to perfection per recipes and standards, with careful attention to any special dietary restrictions or approved special requests
• Collaborate with front of house management to effectively troubleshoot mistakes and problems 
• Oversee breakdown and cleaning of station at the end of the shift
• Update knowledge and skills by participating in staff training opportunities
• Be a team player—support and assist your fellow team members whenever possible
• Collaborate with front of house management to effectively troubleshoot mistakes and problems 
• Oversee breakdown and cleaning of station at the end of the shift
• Update knowledge and skills by participating in ongoing educational opportunities
• Supervise directly approximately 3-5 Hourly Employees

Required Skills/Qualifications:

• 5+ years of experience in similar position required
• Culinary or Hospitality Degree or equivalent experience preferred. NY DOH Food Handlers Certificate and SERV Safe Manager Coursework
• The ability to proficiently speak, understand, read and write in English
• The ability to comprehend and follow written and verbal direction
• The ability to understand basic math
• The ability to work independently or as part of a team
• The ability to lift at least 50 pounds on a regular basis
• The ability to bend, stoop, stand and perform extensive walking for 8 to 10 hours a day
• The ability to adapt to a fast-paced and challenging work environment
• The ability to approach their work with a sense of ownership and work with a sense of urgency
• The ability to work nights, weekends and holidays, and a variable schedule, per the needs of the business
• The ability to perform essential job functions under pressure and maintain professionalism when under stress
• The ability to adhere to posted schedule and clock in/out at times
• The ability to adhere to all HR policies and guidelines

Physical Requirements:

• Must be able to be standing/mobile/stationary for at least 9-10 hours a day, 40-50 hours a week.
• Periodically fast paced strides are required to go from one part of property to other.
• Must regularly lift/carry/move 40 pounds of force.
• Must be able to seize, grasp, turn and hold objects with hands.
• Occasionally kneel, bend, crouch and climb are required.