Head Sushi Chef

The Head Sushi Chef is responsible for the organization, procurement and all sushi bar operations including making sushi and sashimi, cold dishes, storing to plating.
Should know all sushi bar stations and sushi prep responsibilities.
Helps provide strategic guidelines to Sous Chefs.
In charge of checking all the sushi bar produce both specialty items, high volume products and Nobu sauces.
Facilitates all sushi and sashimi, cold dish preparation of sushi bar requiring various making methods, knife skills and organizing/procuring of ingredients for the restaurant.
Spearheading ideas/plan for lowering/maintaining the cost if it would be for labor or food.
ESSENTIAL DUTIES AND RESPONSIBILITIES Ensures food quality meets Nobu standards prior to being served.
Ensures all items prepared at sushi bar station are presented in accordance with departmental specifications.
Creates sushi and sashimi dishes for Omakase menu and daily specials.
Maintains excellent menu knowledge and attention to detail.
Must have strong knowledge of seafood and fish including seasonal items.
Must have extensive knowledge of Japanese cuisine, sake, cooking techniques, and culture.
Follows all applicable safety and sanitation procedures and ensures sushi employees adhere to the same procedures.
Ensures all food is prepared on clean surfaces and with clean utensils in accordance with Nobu standards and county health department regulations.
Ensures all items are always on hand per department pars.
Orders, receives, inspects, and puts away all product upon delivery.
Ensures ingredient supply levels are accurate while managing food costs according to budget.
Assigns prep duties and ensures prep is done daily.
Completes preparation work on fish and vegetables (cleaning, slicing, etc.
).
Prepare all fish and cold items for the restaurant.
Organizes sushi bar stations and leads sushi bar employees.
Provides relief and assistance for all sushi bar stations as needed.
Provides the right attitude and creates a positive morale for the sushi line staff.
Inspects walk-ins and other storage facilities to ensure they are clean and well maintained.
Spearheads end-of-day cleaning of assigned workstations and storage spaces.
Assesses and discards of spoiled food as discovered.
Conducts monthly inventory.
Manages labor costs according to budget.
SUPERVISORY RESPONSIBILITIES Responsible for the overall direction and coordination of the sushi department.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, training employees and planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to utilize computer software and hardware as required.
Must be able to effectively operate Microsoft Outlook, Word and Excel.
Ability to work in a high-pressure environment.
Extensive knowledge of sushi preparation, technique, plating, and kitchen equipment.
Knowledge of weights, measurements, and recipe yields.
Strong knowledge of Japanese seafood, fish, product, and terminology.
Advanced knife skills.
Understanding of food and labor cost and controls.
Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests, both verbally and in writing.
Knowledge of additional languages preferred.
Must have advanced reading and mathematical skills.
Must be customer service oriented and have excellent hospitality skills.
Must be able to travel for work as required.
Meets legal age requirement for position.
EDUCATION/EXPERIENCE High school diploma or equivalent vocational training certificate required.
Culinary school preferred.
5 to 10 years culinary experience in similar high-volume operation.
Must have minimum 2-4 years prior experience as Executive Sushi Chef.
CERTIFICATES, LICENSES AND REGISTRATIONS Valid Food Handler Card is required.
CPR/First Aid certification is preferred.
PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, significant portions of the day require prolonged standing, moving, lifting items weighing up to 50 pounds, and/or pushing or pulling items up to 100 pounds.
Employee must have the ability to walk or stand for extended periods of time during the shift.
The employee must be able to perform reaching, stooping, and/or crouching motions repeatedly.
Dexterity in the hands and fingers are needed to effectively manipulate the tools and utensils required in food preparation.
Must have the visual ability (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.
Physical tolerance is needed to work in a humid environment that may exceed 100F at times.
Reports and addresses safety concerns as they arise.
Ensures safe handling of chemicals in accordance with hotel and departmental standards and utilizes proper personal protective equipment (PPE) when appropriate.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level is generally moderate to loud.
The temperature can vary from cold (walk-in refrigerators and freezers) to hot (cooking on the line, using ovens, using frying machines, etc.
) May be required to work outdoors at times.