Sushi Cook SVB

Position Purpose

Our sushi cooks are a key component to our success, they are detail-oriented, and have a passion for creating iconic culinary experiences through a consistent and world-class product. In this role, you will produce all sushi menu items while rolling under the pressure of a demanding and fast-paced environment.

Duties and Responsibilities

• Provide the highest and most efficient level of hospitality service to our members.
• Works in the designated sushi station as set by Executive Sushi Chef and Head Chef
• Able to organize the assigned work area and efficiently put away orders.
• Able to prepare and deliver the execution of the food dishes within recommended time frames to meet Members expectations.
• Able to operate kitchen equipment to include but not limited to rice cooker, tempura fryer pan, ovens, stoves, grills, microwaves and fryers.
• Able to produce quality product in a timely and efficient manner for the membership or team members.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking food items by the recipe and to specification.
• Prepare ingredients for cooking, including butchering, portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist and breakdowns.
• Wash and put away fresh produces and also prepare them accordingly to the recipe and recommended procedures by the proper portion of ingredients.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Sushi Chef, Head Chef, Executive Sous Chef and/or Chef de Cuisine to ensure optimum service to guests.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food to the Club’s standards.
• Minimize waste and maintain controls to attain forecasted food cost.
• Review status of work and follow-up actions required with Sushi Chef before leaving.
• Assists in providing on the job training & development of new cooks in the correct manner with the given directions.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the property management.

Qualifications:

• Excellent attitude to the job, co-workers and members with the willingness to learn new things regardless of the previous job experiences.
• Able to work in a fast-paced environment with speed and quality.
• Great personal hygiene and grooming standards.
• Should be able to communicate, read and write clearly and effectively.
• The ability to interact with guests and team members professionally, including the ability to speak in front of small groups of team members.
• The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
• Culinary training through an accredited program or four years’ experience in equivalent position of responsibility
• ServSafe certified or be able to complete certification within the first 30 days of employment
• Catering experience plus

Salary : $32