Sushi Chef is responsible to lead, Supervise and direct Sushi Operations; and ensure effective and efficient Sushi operations including but not limited to the preparation, presentation and service of menu items. *Tipped Position*

Essential Functions

• Lead, direct and ensure effective and efficient Sushi/BOH operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising kitchen employees
• Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
• Achieve and maintain proficiency in job functions of employees on the team, including but not limited to, butchering whole fish and cutting, trimming and preparing consumer-sized portions of fish; prepare food items and ingredients needed for menu items (including but not limited to sushi, maki, nigiri and sashimi) according to prescribed recipes and/or special requests
• Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
• Ensure proper food storage, quality and presentation standards, including temperature controls
• Ensure repair and maintenance needs are met and/or communicated to designated manager
• Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to Sushi/BOH staff in order to ensure that preparation quantities support forecasted business levels
• Perform regular line checks throughout the day to ensure quality of all menu items
• Partner with GM and/or designated managers/chefs for daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
• Monitor BOH employee side work and ensure Sushi/BOH employees comply with all sanitation/safety guidelines and procedures
• Ensure effective communication regarding food production and timing issues, needs, and special requests between front of house (FOH) and Sushi/BOH
• Understand and follow the food allergy procedure and special orders/restrictions
• Review and maintain recipe books in partnership with designated partners, chefs and/or managers, and communicate menu/recipe changes to staff
• Partner with GM and management team to interview, hire, onboard, train, schedule, supervise and develop Sushi/BOH hourly employees
• Monitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination
• Maintain proficiency in job functions of all Sushi/BOH positions and provide active back-up support when business needs require
• Monitor and ensure the restaurant and the team’s compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
• Work a variety of days and shifts (including early mornings, late nights and weekends)
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• Multitask calmly and effectively under pressure
• Work in a confined, crowded space of variable light, noise and temperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces.

Key Responsibilities and Duties

• Model and promote teamwork across all teams
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
• Organize and conduct periodic informational seminars for employees
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
• Other duties assigned as needed.

Required Skills

Cooking

fast paced experience / Work In a Fast-Paced Environment

Food Preparation

Inventory Management

Leadership / Supervision

Menu Planning

Butchering

Sushi Making

Ordering and purchasing

Food Storage Standards

Temperature Control

Communication

Teamwork

Training and Development

Sanitation guidelines

Performance Management

Policy and Procedure Compliance

Multitasking

Physical Stamina

Problem Solving

Customer Service

Time Management

Job Type: Full-time

Pay: $22.00 - $24.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Culinary experience: 1 year (Preferred)
• Cooking: 1 year (Required)

Work Location: In person