Sushi Cook

San Vicente Clubs is a prestigious private members-only club originating in West Hollywood, California. Since its 2019 opening, San Vicente Bungalows has established itself as a premier destination for individuals seeking a refined and intimate social experience.  Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members.  Building on the success of the original West Hollywood location San Vicente is expanding to Santa Monica (opening November 2024) and New York City (opening January 2025).

We are seeking team members who share a passion for hospitality and a desire to deliver high standards and service levels to our members and guests. We offer a wide range of benefits to our full-time employee including:

• Medical, dental and vision health benefits
• Life insurance
• 401k plans matching up to 4%
• Tuition reimbursement
• Pet insurance
• Employee Assistance Programs
• Employee appreciation and incentive programs

Position Purpose

Our sushi chefs 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 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
• Catering experience plus
• Computer literate