Sushi Chef

To include but not limited to:

• Providing and maintaining high quality standards and procedures in preparing and serving all food.
• Maintaining solid knowledge of all food products and is able to skillfully apply culinary techniques.
• Assisting as needed in execution of service.
• Maintains a solid menu knowledge and attention to detail with plate presentation.
• Responsible for preparation of all aspects of restaurants foods, hot and cold; including banquets and special events.  
• Ensuring that all food quality meets specifications and guarantees.
• Maintaining a solid knowledge, understanding and preparation of base sauces, stocks and soups.
• Regularly restocks all kitchen supplies and food items required for service.
• Properly labeling and dating all products to ensure safekeeping and sanitation.
• Keeping the kitchen, a clean, safe and sanitary environment in which to work; making sure all kitchen sanitation standards are met.
• Assisting the Chefs in all health, safety, and sanitation procedures.
• Assisting in lowering all food costs and wastes.
• Ensuring all products are rotating on a first-in, first-out philosophy.
• Ensuring all requisitions are processed properly and placed in designated area.
• Maintaining a high level of professionalism. 
• Working as a team, assisting all guests’ and employees’ needs and inquiries.
• Effectively communicating with management, Chefs and service staff in order to fulfill and address any issues or needs requested by guests and or other employees.
• Following all procedures and policies set forth by the company, division and department.
• Following all health and safety regulations. 
• Other duties as assigned.

QUALIFICATIONS

• At least one year of sushi prep/line cook experience.
• At least two years of sushi prep/line cook experience in a similar professional kitchen environment preferred. 
• Sake service experience preferred. 
• Has completed formal culinary training or apprenticeship.
• Serve Safe Certification for Food Handling.
• Able to apply basic knife skills required for preparation.
• Knowledge of weights and measures.
• Exhibits a basic knowledge, understanding and application of various cooking techniques.
• Basic knowledge of cooking utensils and equipment, pots, pans, dish ware, silverware, glassware, food slicing machine, knives, oven, grill/stove burners, microwave appliances, brazier, steam kettles.
• Basic comprehension of English oral and written language.
• Ability to read and measure recipes.
• Ability to maintain a clean and organized work environment. 
• Knowledge of health, safety and sanitation rules and regulations.
• Experience with interior in restaurants and kitchen areas, with exposure to humidity, steam and extreme temperatures.
• Exposure to hazardous cleaning chemicals.
• Physically able to lift and carry at least 50lbs. 
• Physically able to walk without assistance on various surfaces for an extended period of time.