Sushi Chef

JOB DESCRIPTION

Title: Sushi Chef
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Sushi Chef has a good foundation of culinary functions with an emphasis on handling fresh fish and seafood. The Sushi Chef is responsible for filleting fish and preparing sushi in the most safe and sanitary manner possible. The Sushi Chef interacts with guests at the Sushi Bar providing excellent service and dining experiences.  

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, specifications, and guidelines.
♣    Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
♣    Willing to learn how to prepare sushi items and roll sushi to restaurants recipes.
♣    Assesses inventory preparing daily prep lists to avoid running out of product.
♣    Ensure that all guests feel welcome and given responsive, friendly and courteous service.
♣    Follows “First In, First Out (FIFO)” process that prepared foods are labeled with date prepared and in proper rotation.
♣    Responsible for teamwork with other stations, inter-station timing and communication.
♣    Fill in where needed to ensure guest service standards and efficient operations.
♣    Assist team in opening and closing the restaurant both in the sushi and kitchen department.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Must maintain a high level of professionalism and exhibit great customer service.
♣    Always keeps sushi station, refrigeration, storage, kitchen equipment clean and organized.
♣    Communicates with management product shortages or broken equipment.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.

Qualifications and Skills:
•1+ years + as a Sushi Chef or working as a production cook handling fresh fish and seafood
♣    Proof of eligibility to work in the US.
♣    Advanced knife handling skills and familiar with nigiri making and sashimi cutting
♣    Basic math skills
♣    Ability to read and follow a recipe by weighing and measuring ingredients
♣    Organized with strong attention to details
♣    Fluency in both written and spoken English
♣    Proven ability to problem-solve, prioritize and multi-task
♣    Ability to use a POS system
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds.
♣    Serv-Safe Certified