Sushi Chef

Position Title: Sushi Chef Date Modified: December 2021 Reports to: Chef de Cuisine, Executive Direct reports: Sushi Line Cooks Company Background Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. H has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the U.S. market. Website: Job Summary The sushi chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant standards during busy periods. Responsibilities Develop, train and mentor direct reports. Act as a resource to the entire culinary team, but with focus on the sushi bar team. Ensure that all staff are competent in the execution of their tasks. Recommend or conduct disciplinary action, including termination, of sushi team when necessary and in accordance with company standards. Accountable for meeting budgets for labor and direct operating expenses, weekly purchasing and monthly inventory count as they pertain to the stewarding department. Work to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Develop, implement and maintain sanitation practices and protocol. Scrape food from dirty dishes, pots, pans, plates, flatware, and glasses, wash dirty dishes, and put them away. Assist with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment. Maintain a daily logbook on inspected areas, assignments given to staff, special projects, maintenance deficiencies and significant events/activities during shift. Conduct inventory checks as needed. Ensure adequate storage of supply inventories on assigned decks and safeguard against waste, shortages, and losses. Prepare supervisor report and complete requisition forms for needed supplies. Report maintenance deficiencies that require immediate attention and follow up on their status. Elevate issues as necessary. Report any loss or damage of furniture, fixtures or equipment. Supervise the proper use and care of equipment. Maintain the cleanliness of the service and surrounding areas. Keep pantry & supply lockers neat, cleaned & stocked. Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as directed. Position Requirements Legally able to work in establishments that serve alcohol. Strong problem solving and communication skills. Exceptional time management skills. Ability to stand or walk for 8-hour shifts and lift at least 25 pounds. Willingness to comply with all food safety procedures. Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Chef de Cuisine and/or Executive Chef when quality is sub‑standard. Preparing all types of sushi, including maki, nigiri and sashimi. Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety. Maintaining a clean work environment to prevent food contamination, proper hygiene principles in all cooking areas and cleaning your space at the end of shift. Regularly taking inventory of food supplies, monitoring food stock and placing orders as needed. Reporting any problems with kitchen equipment to the manager on duty. Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use. Communicating with wait staff to ensure that special requests and food allergy considerations are met. Recommend new, modern, innovative recipes and presentations in line with the restaurant’s concept and style. Control and register food waste (spoilage) and over‑preparation of food according to the kitchen operational standards. Pursues training and development opportunities; strives to continuously build knowledge and skills; shares expertise with others. Spoken communication: speaks clearly and persuasively in positive or negative situations; listens and gets clarification; responds well to questions. Attendance/Punctuality: consistently at work and on time; ensures work responsibilities are covered when absent. Dependability: follows instructions, responds to management direction, takes responsibility for own actions, keeps commitments, commits to long hours of work when necessary to reach goals, completes tasks on time or notifies appropriate person with an alternate plan. Initiative: volunteers readily, undertakes self‑development activities, seeks increased responsibilities, takes independent actions and calculated risks, looks for and takes advantage of opportunities, asks for and offers help when needed. Professionalism: approaches others in a tactful manner; reacts well under pressure; treats others with respect and consideration. Quality and Quantity: demonstrates accuracy and thoroughness; looks for ways to improve and promote quality; applies feedback to improve performance; monitors own work to ensure quality; able to meet productivity standards; works quickly. Safety and Security: observes safety and security procedures; determines appropriate action beyond guidelines; uses equipment and materials properly. High school diploma or GED; or 1–3 months related experience and/or training; or equivalent combination of education and experience. Flexible schedule to include evenings, weekends, and holidays. Personal Appearance Must abide by the brand standards. Slip‑resistant black shoes is a must. Must be clean and presentable at all times. All employees must maintain good personal hygiene. Fingernails must be cut and clean. Personal appearance must be suitable for work at all times. Maintain personal health and sanitation standards (wash hands when using restroom, etc.). Personal Attributes Be honest, trustworthy and respectful. Possess cultural awareness and sensitivity. Be flexible in regard to schedule. Demonstrate sound work ethics. Physical Demands The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. Environmental Conditions Use of chemicals and electrical equipment. Ability to tolerate varying conditions of noise level, temperature and air quality. The incumbent must also deal with a wide variety of people on various issues and with different cultural and belief systems. Equal Employment Opportunity Mr. Hospitality Group LLC, 1111 SW 1 Ave LLC d/b/a Marion, d/b/a Miami and 550 Washington Queen LLC d/b/a provides equal employment opportunities to qualified individuals with disabilities, which includes providing reasonable accommodations as required by law. If you are in need of a reasonable accommodation, please notify management. #J-18808-Ljbffr