Sushi Cook

Job Overview

Responsible for cooking and preparing food, including sushi for all main outlets and events as directed by the Sushi Chef.

Essential Duties and Responsibilities

• Prepares sushi food items as directed by the Sushi Chef.
• Report to work in uniform at posted scheduled times.
• Maintain high standards of quality and consistency to ensure member/guest satisfaction.
• Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives and mechanical devices such as electric slicers and food processors, etc.
• Experience creating sushi including cooking rice, rolling sushi, temperature recording, cutting and professionally plating; knife skills required.
• Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established recipes in accordance to the menus created by the Sushi Chef.
• Serve items in accordance with established portion and presentation standards.
• Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations and Gulfstream requirements.
• Ensure proper storage procedures as specified by Health Department and Gulfstream Park requirements (wrap, label, and date).
• Clean and sanitize tools, equipment, work surfaces and kitchen (including storage areas and coolers), as well as dumpster area throughout the day and prior to ending shift according to Gulfstream Park standards.
• Ensure that applicable kitchen equipment is in proper working order prior to shift; communicate any maintenance, repair or upkeep issues to Sushi Chef.
• Prior to the shift, verify that applicable printer(s) on the line are in working order and there is enough paper available for the shift.
• Complete opening and closing duties as assigned to standards using established checklists.
• Other duties as assigned by Sushi Chef.

Qualifications 

• High school diploma or equivalent required and three years’ experience as a line cook, chef de parties, or similar within a la carte or fine dining kitchens.
• Experience preparing and plating sushi is preferred.
• Ability to remember and carry out verbal instructions quickly in a fast-paced environment.
• Ability to visually inspect food preparation and read and follow recipes.

Physical Demands and Work Environment

• The physical demands and work environment characteristics described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds, up to 25 pounds frequently, and up to 10 pounds constantly all while standing, bending, stooping, twisting, reaching, and walking.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• Must be able to work in a standing position for long periods of time (up to 10 hours).
• While performing the duties of this job, the employee is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The employee is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate.

Licenses, Certifications, Registration: Requires a pari-mutuel license.