Sushi Chef

POSITION PURPOSE

Oversee the preparation and presentation of high-quality sushi dishes in our hotel’s restaurant. This role requires expertise in Japanese cuisine, strong culinary skills, and team leadership to deliver an exceptional sushi experience. The Lead Sushi Cook works closely with the Executive Chef to ensure quality, consistency, and innovation in sushi offerings while managing all sushi bar operations, including menu development, purchasing, staffing, and food preparation.

ESSENTIAL FUNCTIONS

• Collaborate with the Executive Chef on a diverse, seasonal, and innovative sushi menu that caters to various dietary preferences.
• Source premium seafood and ingredients to ensure freshness, optimal flavor, and exceptional presentation.
• Train and mentor the sushi team, assign tasks, and foster a positive work environment.
• Enforce strict quality control standards, ensuring all dishes meet taste, presentation, and freshness benchmarks.
• Adhere to food safety and sanitation regulations, maintaining a clean, organized workspace.
• Manage sushi ingredient inventory levels; place orders as needed to prevent shortages.
• Interact with guests, offering menu recommendations and answering questions.
• Perform additional duties as assigned by management to support restaurant operations.

SUPPORTIVE FUNCTIONS

• Consult with the Executive Chef and Food & Beverage managers daily.
• Support restaurant and hotel programs and recommend improvements.
• Assist with events, displays, or other functions as needed.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

• Expertise in Japanese cuisine, ingredients, and preparation techniques.
• Advanced knife skills, including fish fabrication, butchering, and sushi techniques.
• Strong communication skills, both verbal and written.
• Knowledge of food safety standards and sanitation practices.
• Ability to read and follow recipes accurately.
• Strong organizational and leadership skills; capable of managing high-volume, fast-paced environments.
• Availability for flexible hours, including evenings, weekends, and holidays.

PHYSICAL DEMANDS

• Primarily indoor tasks, with exposure to varying temperatures, from freezers (-10°F) to kitchens ( 110°F).
• Frequent walking, standing, bending, and lifting (up to 50 lbs.).
• Must handle kitchen tools and equipment such as knives, pots, slicers, grinders, and mixers.
• Requires manual dexterity and the ability to work well-paced in limited spaces.
• Physical ability to create, handle, and dismantle displays up to 8 feet high.

QUALIFICATION STANDARDS

• Education: High school diploma or equivalent required.
• Experience: 1-2 years as a sushi cook in a high-volume, Asian-inspired restaurant; fine dining experience preferred.
• Licenses/Certificates: State or local food handler certification required.

GROOMING STANDARDS

All employees must maintain a neat, clean, and well-groomed appearance per company standards.