The position of Sushi Chef is responsible for high-quality preparation, cooking, and production of dishes during service to menu and recipe specifications.
ESSENTIAL JOB RESPONSIBILITIES

• Prepare and produce a variety of high-quality dishes as per guest orders, while following approved recipes & specifications in an accurate and timely manner.
• Perform work on different kitchen line stations as per business demands.
• Cook menu items in alignment with the kitchen team to deliver dishes simultaneously at appropriate time.
• Weigh and measure ingredients; properly use recipes in order to produce dishes up to standard.
• Maintain a thorough working knowledge of recipes, ingredients, allergens, and food presentation.
• Ensure that food quality, quantity, freshness, and presentation meet the TIN Building standards.
• Maintain department cleanliness and organization, adhere to safe work and equipment practices, and follow all food safety, health and sanitation standards.
• Properly store and/or discard leftover food.
• Set up, stock stations, and replenish kitchen inventory and supplies as needed.
• Ensure all the products and prepared items are properly labeled, dated, initialed, covered, and rotated following FIFO (first in, first out).
• Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift, in uniform, as per uniform standards.
• Complete any other task given with as required in a timely and professional manner.
• Operate ethically to protect the assets and image of the company.
• Must be able to maintain a schedule availability flexible to the business demands.
• Performs other duties and responsibilities as required or requested.

KNOWLEDGE, EXPERIENCE AND SKILLS:

• Culinary degree and/or certificate highly desirable.
• Minimum 1 year of experience in a full service, high-volume, fast paced kitchen or food service environment a plus.
• Minimum 2 years of experience working with all types of sushi required.
• Must have excellent knife skills and are proficient in all aspects of cooking.
• Demonstrated experience with various cooking methods, ingredients, equipment and procedures.
• Have experience on multiple stations in the kitchen.
• Working knowledge and understanding of health, safety, and sanitation standards
• Ability to take direction.
• Ability to follow and execute recipes to designated specifications.
• Ability to work in a clean, organized, and efficient manner in a high-pressure environment.
• Excellent attention to detail, time management, and organizational skills.
• Effective communication and interpersonal skills conducive to a productive teamwork environment.
• Ability to work both independently and in a team environment.
• Strong work ethic, team player, and customer-focused approach.
• Ability to work a flexible schedule including days, nights, weekends, and holidays.
• Must be passionate, entrepreneurial, and dedicated to success.

PHYSICAL REQUIREMENTS: Ability to perform the essential job functions consistently, safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards.Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards
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• Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis).
• Ability to stand for prolong periods of time.
• Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the property. Bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
• Climbing steps regularly.