Job Description Great pay $21 per hour  Opportunities for growth

 

The Sushi Chef will be responsible for supervising and controlling the work and product produced for Sushi and or other Japanese/Asian cuisines. This includes in-depth knowledge of sushi preparation, proper
fish handling and safe sanitation techniques. You will manage preparation, purchasing and receiving, food and labor cost controls and employee supervision and training cooks on proper sushi techniques and
preparation.

Provide the highest level of customer service quality at all times. Control food cost to meet or exceed standards. Review financial transactions; monitor the budget to ensure an efficient operation while staying within budgetary limits. Supervise associates daily activities; assign responsibilities and provide clear/concise instructions while offering suggestions for increased productivity. Leading a workforce of over 20 Teammates, including training and development, succession planning and performance evaluations Ensure compliance of all standards and procedures relating to HACCP and provincial workplace safety standards Meet or exceed Brand established food quality and plating specifications. Work with fellow brand chefs on menu development and improving execution standards Co-ordination of labor cost controls and monitoring of cost budgets Co-ordination of catering activities for events and special functions as required Support SSP business and objectives Responsible for hiring, training, promoting, taking disciplinary actions and establishing deadlines. Prepare schedules ensuring all shifts are covered. Ensure a safe working environment for all associates while enforcing safety guidelines and kitchen safety awareness. Supervises inventory and estimates food/beverage costs and purchases supplies. Investigate and resolve service and food quality complaints. Monitor and maintain all quality control records including required checklists. Inspect food and food preparation to maintain the highest quality standards while adhering to all sanitation regulations. A thorough understanding of current sushi procedures/business practices is imperative in ensuring continuous improvement in both customer and associate satisfaction. Other duties as assigned.

 

 

Skills:

Associate or Bachelor’s degree in Culinary with 5+ years experience in Food/Beverage operations or related experience and/or equivalent combination of education and experience. 2+ years of proven experience as sushi chef/cook in high volume operation Indepth knowledge of Japanese/Asian ingredients in sushi preparation, proper fish handling and sanitation principles Excellent knife skills and fish fabrication techniques Demonstrates knowledge of product, service, quality, equipment and operations standards. Demonstrates an understanding of operating a food and beverage business Food handlers permit as required by law Demonstrates leadership/organizational skills while building and managing a team of associates Understand that the customer is our #1 priority Use sound business judgment to increase sales and operating profits Effective organizational and planning skills Ability to work under pressure in a fast paced environment Ability to recruit, hire, train and develop management associates Effective interpersonal skills Ability to be proactive and self-directed with an enthusiastic outlook Ability to handle multiple projects/task

Successfully pass pre-employment (post offer) TSA background check.