TableOne Overview

A dynamic new partnership from leading hospitality investment and management company, Highgate, the culinary and creative expertise of Chef Michael Mina, and the hospitality leadership of restaurateur Patric Yumul. Built on decades of innovation, success, and expertise, TableOne is where the brightest minds of the culinary world are setting the table for truly memorable hospitality experiences. We bring together renowned chefs, rising stars, breakthrough mixologists, designers, innovators, and operators to create distinctive new concepts for the world’s leading hotels.

Location

TableOne - New York Growth - New York, NY

Overview

The Sushi Cook #1 is responsible for overseeing the sushi line, mise-en-place preparation, managing food inventory, ensuring quality control, working service, and maintaining a clean and organized kitchen. Must be able to execute dishes at a high-level showcasing speed, accuracy & temperature precision for all protein dishes and operate effectively as part of a team. The ideal candidate must have experience in an upscale sushi or Japanese hand-roll restaurant and be able to communicate effectively with management, staff, and guests. They must be able to work well under pressure and maintain a high level of professionalism. In collaboration with the Director of Culinary, and our Chef Partner Sho Kamio, to drive the strategic direction and development Mizunara.

Responsibilities

• Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
• Operates within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
• Displays consistent attention to detail and follow through of all restaurant policies.
• Train new sushi cooks and provide ongoing coaching and support.
• Utilizes a variety of sushi and Japanese hand-roll preparation techniques including Nigiri, Sashimi, and Maki.
• Must be proficient in Japanese fish fabrication.

Qualifications

• 2-3 years of experience cooking in an upscale sushi or Japanese hand-roll restaurant.
• Ability to strongly communicate with management and staff.
• Ability to lead and manage a team.
• Ability to maintain a high level of professionalism.
• Must have extensive knowledge of sushi ingredients, preparation techniques, and presentation.
• Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation.
• Oversee sushi kitchen staff and ensure all duties are carried out effectively and efficiently.

Salary: $30.00/hour