Sushi Cook

The overall objective and purpose of the Sushi Cook/Chef position is preparing quality food and pleasing presentations, as well as meeting food handling and quality standards.

Essential Duties / Tasks / Responsibilities:

• To properly and efficiently prepare and present all food items to be served including accommodating special guests’ requests.
• Prepare all types of sushi, including maki, nigiri and sashimi
• Select fresh fruits and vegetables to make high-quality dishes (like avocado, mango and carrots)
• Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate
• Manage food prep activities, like boiling rice
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
• Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
• Monitor food stock and place orders, as needed
• Recommend new, modern recipes, like sushi burgers
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift
• To rotate food in walking coolers and freezers to minimize waste and spoilage.
• To maintain internal cleanliness of all food prep areas.
• To communicate the need for goods to be ordered to kitchen leadership.
• To follow all specifications and to properly set up hot and cold line stations.
• To communicate all guest requests to an appropriate leader in a timely and professional manner.
• To be able to read, understand and produce in a timely manner.
• To maintain a thorough knowledge of menu items.
• Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
• Maintain neat, clean and professional appearance according to standards
• Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions
• To comply with company safety rules and regulations, including the proper handling of all relevant equipment and machinery.
• To attend all training and meetings as directed.
• To perform other tasks, including cross-training as directed.
• All other duties as assigned, planned or un-planned

Knowledge / Skills / Abilities (KSA’s):

• Good knowledge of various sushi types and sushi-rolling techniques
• Understanding and knowledge of safety, sanitation, and food handling procedures.
• Basic knowledge of production and operations in all relevant kitchen areas.
• Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
• Must have proficient knowledge of frying and assembly.
• Knowledge of fabrication of basic proteins required.
• Ability to effectively communicate and multi-task.
• Proficient in handling knives and culinary tools.
• Basic knowledge and experience working with Microsoft Word, Excel, and Outlook as well as POS (point of sale) systems.

Minimum Qualifications

Education, Certifications, Work Experience:
1. 2 years of relevant work experience in similar scope and title – required 2. Experience within luxury brand/markets – preferred
3. Food Safety Manager certification – preferred or attained within 30 days 4. Certification from a culinary school is a plus

• Must be comfortable working in a shared space, with constant noise, without the use of a private office.
• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
• Must be able to work safely in a kitchen environment with high temperatures and humidity.
• Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
• Ability to work both fast and accurately
• Availability to work during business hours, including weekends and evenings
• Flexibility to take on various shifts

Physical Demands

The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.

• While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 40lbs on a daily basis.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, sitting, waiting, and standing for long and short periods of time.