AMA - Sushi Chef de Cuisine

We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you.

Rosewood Miramar Beach, a Rosewood Hotel and AMA, is looking for a talented and extraordinary Sushi Chef de Cuisine. This role is responsible an enthusiastic, confident, creative and open-minded person. Has very good communication skills, is a people’s person and a good motivator. This role also requires organizational and analytical skills with strong leadership and training techniques. The person needs to be internationally versed and multi-cultured and stay on top of market trends and changes. To be responsible for the proper efficiency and profitable functioning of the kitchen outlets ensuring that functions provided are of the highest food quality consistent with cost control and profitability margins. All work is carried out in line with the hotel’s guidelines, the departmental business plan and hotel corporate guidelines and service concepts. 

Key Responsibilities

Administration:

• Manages time effectively by meeting deadlines on time.　
• Administers personnel action on leaves and overtime requests, disciplinary actions, and commendation. 
• Conducts daily briefing and de-briefing in the absence of the Department Head.　

Guest Satisfaction:　

• Interacts with clients, guests, government officials, supplies, and other important individual in the community in promoting the hotel.　
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.　

Operations:　

• Recognizes good-quality products and presentation.　
• Checks and improves all service standards established by the company.　
• Aids staff when required during the peak period.　
• Manages wastes by reducing and recycle the easts and changes staff behavior to carefully use all resources.　
• To be responsible for the quality of all Japanese food prepared in the kitchen under supervision. 
• Checks constantly for food taste, temperature, and visual appearance. 
• Makes sure that all dishes are uniformed and that established portion sizes are adhered to. 
• Coordinates closely with the Executive Chef in determining quality and quantity of food products to be purchased and prepared. 
• Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat and fish products. 
• Checks maintenance of all equipment located in the areas under kitchen supervision.
• Makes every attempt to prevent damages or losses of equipment. (Instructs staff on how to use the kitchen equipment correctly).　
• Prevents the use of spoiled or contained products in the food preparation area and prevent employees who are ill or suffering from infection in taking part of the preparation or Food Handling.　
• To be constantly alert for new food products on the market which may overall improve the kitchen operation.　
• To be aware of all house rules and to assist in enforcing them.　
• To be responsible for the daily order of food products and all internal kitchen transfers.　
• To be familiar with the emergency procedure of the hotel.　
• Identifies and solves problems in a professional manner.　
• Acknowledges and screens daily work schedule.　
• Performs other duties as assigned by the immediate Supervisor (Executive Chef).　

Qualifications & Working Experience:

• Minimum 10 years of experience in kitchen of 5-star hotels covering all aspects of Japanese cooking.　
• Must have full knowledge of sanitation requirements in food handling.　
• Certifications as required to comply with local law.　
• High School graduate and culinary school training.　
• Required to have a good command of English when it comes into understanding, speaking, and writing.
• Must be able to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.　

The salary range for this position is $80,000 to $90,000. This is the pay range for this position that the Hotel reasonably expects to pay. This position also may be eligible for bonuses. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, location, and education.