Sushi Chef

Sushi Chef

Sushi Chef Pay: $25$35 per hour (based on experience) Essential Duties Learns and maintains standards in sushi preparation, presentation, and quality. Prepares sushi, sashimi, and other Japanese dishes according to established recipes. Expedites orders in a timely manner to ensure customer satisfaction. Practices excellent operational sanitation and proper handling of seafood. Executes scheduled banquet functions and special events as needed. Maintains professional relationships with fellow associates and kitchen staff. Helps reduce loss/waste through proper portioning and inventory management. Communicates equipment repair needs or issues with the chef. Actively participates in training efforts for self and team members. Incorporates safe work practices and follows all food safety standards. Attends staff meetings and contributes to team discussions. Checks and dates all deliveries received, reporting any variances to the chef in charge. Verifies that all coolers and storage areas are at proper temperatures and cleaned daily. Processes inventory requisitions and receives supplies as necessary for quality production. Prepares proper quantities of sushi and other menu items according to production or forecast sheets. Ensures consistency and high-quality presentation of all sushi items. Maintains regular and reliable attendance. Performs other duties as required by management. Education/Experience Certificate from college, technical school, culinary program, or accredited facility; or 36 months related culinary experience in sushi or Japanese cuisine; or equivalent combination of education and experience. Physical Demands Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms; tastes and smells food. Occasionally sits, stoops, kneels, crawls, or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 50100 pounds. Certificates/Licenses Food Safety and Sanitation Training required. ServSafe Certification preferred. Job Knowledge, Skill, and Ability Preferences Ability to read and speak English may be required to communicate with coworkers, read manuals, or follow recipes. Knowledge of accepted sanitation standards, health codes, and safe seafood handling practices. Strong attention to detail, consistency, and presentation skills. Team-oriented with professional and reliable work ethic.