Sushi Sous Chef - Orion's Roof, Marriott Virginia Beach Oceanfront

Overview

The Sushi Sous Chef supports the Executive Chef in the consistent, profitable, safe, and quality-driven daily operation of the kitchen, with primary concentration on sushi, premium seafood, and disciplined station execution. This role leads a focused sushi area while also maintaining the standard Sous Chef ability to work hot line, cold side, prep, and service-support stations as business levels require. The Sushi Sous Chef is responsible for sushi product integrity, fish handling, rice quality, mise en place, sanitation, training, station organization, and service execution. The position helps lead kitchen Associates in the Executive Chef's absence or as assigned, reinforces professional brigade culture, and promotes a team-first atmosphere rooted in accountability, cleanliness, urgency, and pride.

Responsibilities

1. Oversee sushi and assigned kitchen service during peak dining periods, ensuring quality, speed, presentation, and consistency.

2. Prepare and supervise sushi, sashimi, rolls, composed seafood items, sauces, garnishes, rice, and related mise en place to established standards.

3. Maintain disciplined standards for fish quality, freshness, receiving inspection, temperature control, storage, labeling, rotation, thawing, and waste control.

4. Perform and support duties across hot line, cold side, prep, and related kitchen areas to train Associates and assist during high-demand times.

5. Supervise daily shift operations for assigned stations and oversee production and preparation of culinary items.

6. Open and close assigned kitchen areas and ensure completion of station checklists, cleaning duties, prep lists, and shift handoff communication.

7. Maintain food handling, sanitation, allergen awareness, and safety standards at all times.

8. Assist the Executive Chef with menu development, sushi features, seasonal items, promotions, costing discipline, and product utilization.

9. Operate department equipment properly, ensure sushi and kitchen tools are maintained, and report malfunctions or safety concerns promptly.

10. Assist with ordering, receiving, inventory, portion control, and management of food and supply levels according to budget and business volume.

11. Support staffing plans and station deployment to ensure guest service, operational needs, and financial objectives are met.

12. Develop and follow detailed cleaning schedules; ensure Associates keep work areas clean, sanitary, organized, and inspection-ready.

13. Ensure Associates have proper supplies, equipment, tools, and uniforms required for successful service.

14. Assist with food inventories, product counts, and accountability for high-value sushi and seafood inventory.

15. Communicate areas needing attention to the culinary team and follow up to ensure completion and sustained standards.

16. Train Associates in knife skills, sushi handling, station setup, recipes, plating, safety procedures, and service execution.

17. Promote a strong team fabric and disciplined brigade mentality where professionalism, respect, shared accountability, and team-first behavior are expected.

18. Understand and comply with loss prevention, food safety, and workplace safety policies and procedures.

Qualifications

Type QualificationExperience Culinary degree preferredSkill Understanding of Restaurant, Bar/Lounge and Private Party proceduresSkill Knowledge of basic sanitation requirements and food handling safety standards.Skill Effective decision-making skillsSkill Strong customer and associate relation skillsSkill Knowledge of overall hotel operations as they relate to the kitchenSkill Ability to effectively manage labor productivitySkill Good presentation and platform skills and communication skills (verbal, listening, writing)Skill Good training/facilitator skillsSkill Effective conflict management and change management skillsSkill Knowledge of purchasing, inventory controls, supplies and equipmentSkill Strong organizational skills