Mr. Hospitality is looking to hire a Sushi Chef who will be responsible for the overall success of the daily kitchen operations of all our venues, to run a world class kitchen while keeping us at the forefront of culinary trends. This position reports to the Executive Chef. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guests and employees satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced.

Responsibilities:

• Develop, train and mentor direct reports. Act as a resource to the entire culinary team, but with focus ion the sushi bar team.
• Ensure that all staff are competent in the execution of their tasks
• Recommend or conduct disciplinary action, including termination, of sushi team when necessary and in accordance with company standards.
• Accountable for meeting budgets for labor and direct operating expenses, weekly purchasing and monthly inventory count as they pertain to the stewarding department.
• Work to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Develop, implement and maintain sanitation practices and protocol.
• Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away.
• Assisting with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment.
• Maintains a daily logbook on inspected areas, assignments given to staff, special projects, maintenance deficiencies and significant events/activities during his/her shift.
• Conducts inventory checks as needed. Sees to adequate storage of supply inventories on assigned decks and safeguards against waste, shortages, and losses.
• Prepares supervisor report and completes requisition forms for needed supplies.
• Reports maintenance deficiencies that require immediate attention and follows up on their status. Elevates issues as necessary.
• Reports of any loss or damage of furniture, fixtures or equipment.
• Supervises the proper use and care of equipment.
• Maintains the cleanliness of the service and surrounding areas. Keeps all pantry and supply lockers, neat, cleaned and stocked.
• Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as directed.

Qualifications:

• Legally able to work in establishments which serve alcohol
• Strong problem solving and communication skills.
• Exceptional time management skills.
• Ability to stand or walk for 8-hour shifts and lift at least 25 pounds.
• Willingness to comply with all food safety procedure