Required Years of Experience
5 years
Job Details
- Minimum five years’ experience in a similar Head Sushi Chef or senior sushi leadership role.
- Strong technical expertise in sushi preparation and Japanese cuisine.
- High school diploma or equivalent qualification.
- Thorough understanding of HACCP, food safety, hygiene, and sanitation standards.
- Ability to work flexible schedules including early mornings, evenings, weekends, and holidays.
- NYC Food Protection Certificate preferred.
- Strong leadership and supervisory skills.
- High level of precision, creativity, and attention to detail in sushi preparation and presentation.
- Ability to work efficiently in a high-volume kitchen environment.
- Strong organizational, planning, and problem-solving skills.
- Ability to remain calm and decisive under pressure.
- Ability to stand for extended periods and lift up to 25 lbs.
- Manual dexterity to safely and effectively operate kitchen and sushi equipment.
- Professional appearance and strict adherence to grooming standards.
- Deliver consistently high-quality sushi and Japanese menu items.
- Maintain excellent hygiene, sanitation, and food safety standards.
- Support cost control through effective stock management and waste reduction.
- Ensure smooth operation of the sushi counter during all service periods.
- Protect and enhance the reputation of the restaurant’s culinary offering.
- Assist the Head Chef and Sous Chefs in planning, organizing, and coordinating the daily operation of the sushi counter.
- Read, review, and take immediate action on reports and instructions from the Head Chef.
- Manage the sushi counter, ensuring correct preparation, portioning, handling, and storage of all menu items.
- Coordinate with the Head Chef on all sushi and food-related matters.
- Participate in production briefings and daily operational meetings.
- Conduct daily physical inventory of specified food items.
- Ensure staff report to work as scheduled and document lateness or absences.
- Inspect staff grooming and uniform standards and correct any deficiencies.
- Ensure recipe cards, production schedules, plating guides, and photographs are current and followed.
- Work on the sushi line during service, assisting where required and interacting with guests when appropriate.
- Maintain comprehensive knowledge of restaurant services and offerings to respond accurately to guest inquiries.
- Inspect cleanliness of the sushi counter, line, and floors and ensure immediate corrective action.
- Minimize waste and maintain controls to meet forecasted food and labor costs.
- Supervise sushi production areas to maintain high quality and consistency standards.
- Take immediate action on operational issues and concerns within the area of responsibility.
- Demonstrate creativity in menu development, sales initiatives, and adapting to market demands.
- Develop and implement action plans to introduce new sushi and Japanese culinary highlights.
- Inform senior management of supply requirements and assist with requisitioning and stock organization.
- Oversee hygiene and sanitation standards to ensure food safety and contamination prevention.
- Ensure all sushi work areas meet required hygiene and sanitation standards.
- Conduct on-the-job training and coach team members using the “Clean as You Go” method.
- Maintain a team-oriented approach and effectiveness during high-volume service periods.
Compensation Details
Compensation: Salary ($80,000.00 - $90,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits
Required Skills
Ability to Manage Time Effectively
Strong Communication Skills
Ability to work collaboratively in a team environment
Adaptability to Changing Situations
Customer Service Orientation
Attention to Operational Efficiency
Ability to Mentor and Train Others
Crisis Management Skills
Read more
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