Description

ESSENTIAL JOB FUNCTIONS:

• Establish goals for the kitchens/restaurants, anticipate and resolve relevant problems, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.

• Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen and restaurant employees on how to handle leftover food items.
• To meet the financial targets while achieving the food quality and service objectives.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.
• Maintain effective working relationship with food & beverage management and other departments.

• Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.
• Operate, clean and maintain all equipment required in job functions.

• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Ensure strict adherence to health department and food handling guidelines.
• To immediately report all suspicious occurrence and hazardous conditions.
• To follow all company/kitchen safety rules, policies, and procedures.
• Other duties as assigned.
• Job description may be changed at any time.

REQUIRED LICENSE/QUALIFICATIONS:

• Five (5) years of experience as Sushi Chef
• Proven experience in omakase or high-end sushi counters
• Deep knowledge of Edomae techniques (curing, aging, marination, knife work, rice preparation)
• Strong leadership and team-building skills
• Exceptional attention to detail and consistency
• Ability to work calmly and precisely in a high-expectation environment
• Must be able to work nights, weekends and some holidays
• Able to speak, read, write, and understand the English language
• Japanese language skills a plus, but not required
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Knowledge of health department rules and regulations, liquor laws and regulations.
• Knowledge of kitchen operations and production.

PREFERRED LICENSE/QUALIFICATIONS:

• Five (5) years of experience in a similar position at an Edomae style Omakase Sushi restaurant
• Certification of Culinary training or apprenticeship.
• Understanding/Knowledge of the budgeting and forecasting process.
• Previously worked with multi-unit operations from fine dining to casual.
• Experience of expanding and condensing recipes.
• Thorough knowledge of Japanese cuisine technique.

• Knowledge of food cost controls.

SKILLS/APTITUDES:

• Strong guest service orientation.
• Excellent communication skills (verbally interacts with management, servers, team members and guests.)
• Possess excellent knife skills and be able to operate kitchen equipment.
• Ability to work in a team environment exercising adequate leadership.
• Ability to accept constructive criticism and work calmly and effectively under pressure.
• Guest service orientation and commitment to quality service.
• Have problem solving abilities, be self-motivated and organized.
• General computer skills including but not limited to email, Microsoft Excel, PowerPoint, etc.

• Must have proven leadership skills and teambuilding skills.
• Effectively motivate associates and to maintain cohesive teams.
• Be able to work with and understand financial information, data and basic arithmetic functions.
• Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.

PHYSICAL REQUIREMENTS:

• Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant standing with some walking.
• Be able to work in a standing position for extended periods of time.
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills.

WORK ENVIRONMENT:

• Generally, in an indoor setting.
• Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
• Will be using a computer occasionally.
• Varying schedule to include evenings, holidays and extended hours as business dictates.
• The work environment is usually moderate to loud.
• Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.