SUMMARY

The Sushi Chef de Partie is responsible to assist the Sous Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Supervises and coordinates the production activities of the sushi station. He/she meets with the Sous Chef and/or Executive Sous Chef daily to discuss the meal and time requirements for the days service. Other duties include training and monitoring entry-level cooks and chefs, working closely with the Sous Chef with regard to the evaluation process during a 90-day period; conducting on the job-training with Commis in recipe knowledge, cooking, procedures, and waste management; and determining the food requirements for the day after conducting an inventory of items in the workstation storage. Proof of cook apprenticeship completion or equivalent training, and three years of Sushi Cook experience in a four- or five-star hotel, restaurant, or high-volume food service facility specializing in high-quality sushi production in a buffet setting or a Japanese or Asian restaurant are required for this position.

Primary duties and responsibilities include, but are not limited to, the following:

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare all types of sushi, including maki, nigiri and sashimi
• * Work as a team member.
• Follow “Clean as you go” work habits.
• Do any special duty requested by your supervisor.
• Follow safe work habits and notify supervisors of any dangerous or unsafe place in work area.
• Make frequent suggestions to your direct supervisor in order to bring the standard up and keep your interest on the job.
• Follow all recipes as provided by the corporate office.
• Adherence to all company policies as stated in the employee handbook.
• Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
• Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
• Food COGS
• Follow order guides and understand F&O quality & pricing standards
• Schedules (coverage and costing)
• Food par levels
• Par levels on Plate-ware and communicate with FOH
• Dish machine and chemical company
• Employee injury reports
• Weekly BOH management meetings
• Pre-Shifts with staff
• Daily food inventory and ordering
• Labor management
• Overtime monitoring
• Product mix (sushi, appetizer, salads, sandwiches, entrée, specials and desserts)
• Product Rotation adheres (FIFO)
• Food quality and specification
• Recipe adheres
• Line checks
• Organization of back of house (storage, prep, line and dish areas)
• Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
• Line of sight and attention to detail
• Teamwork and training
• Training is ongoing. Make weekly reports to the executive chef if training was received.
• Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the
• Restaurant's specifications and commitment to quality
• Monthly inventory
• Must have good communications skills
• Involved in events and menu changes and launches
• Daily specials
• Omakase Menus
• Communicate any issues, concerns or updates with chef and sous chefs
• Temp logs monitoring
• Kitchen opening and closing procedure
• Managerial skills of an entire BOH

SKILLS AND QUALIFICATIONS

• Minimum 3 years’ experience as a Sushi chef at an Asian restaurant in a high-volume atmosphere

• Good knowledge of various sushi types and sushi-rolling techniques
• College degree/Culinary school degree preferred, but not necessary
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
• Must have computer knowledge (Excel, Windows, POS, etc.)
• Ability to speak English clearly, distinctly and cordially with guests.
• Have excellent knife skills.