What are the responsibilities and job description for the Head Sushi Chef position at Sushi by Scratch Restaurants - Sushi|Bar Montecito?
If you’ve got the discipline, we’ve got the sushi dojo
If you’re the kind of Head Sushi Chef who pays attention, takes pride in clean work, and wants to grow through discipline and technique — you’ll fit in here.
Not because you’re perfect, but because you’re committed.
THE WHY
Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN!
Sushi by Scratch Restaurants sees the value in teaching, training, mentorship, guidance and commitment. Everyone here is working toward the same goal — consistency, craft, and great hospitality.
The expectation is simple: be prepared, be respectful, and bring pride to your work.
We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Head Chef to help us run a Michelin star caliber restaurant.
Qualified Head Sushi Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience.
Qualifications Preferred:
- Supervisory experience (required)
- Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment
- Minimum of 5 years’ experience working in a professional and hospitality driven restaurant.
- Certified in all safety, sanitation and food handling procedures.
- English language, professional communications, math, and computer skills are required.
- Be able to work in a standing position for long periods of time
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- All employees must maintain a neat, clean and well-groomed appearance professional appearance.
- Ability to problem solve in live time.
- Ability to lead a team with little to no guidance.
Essential functions and responsibilities:
- Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team.
- Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
- Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team.
- Lead by example to ensure that the team is continually striving to be better, yourself included.
- Active engagement with guests; start and end the guest experience through opening and closing statements.
- Working service daily is required.
- Providing support to all team members and filling in wherever is necessary.
- Monthly review and understanding of P&L and yearly budget objectives.
- Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property.
- Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management.
- Attend all scheduled employee meetings and bring suggestions for improvement.
- Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager.
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Compensation Details
- Compensation: $100,000 US to $110,000 US annually
- Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement
Salary : $100,000 - $110,000