Head Sushi Chef

Head Sushi Chef Komodo Las Vegas, a Groot Hospitality venue employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast‑paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity is reflected in the service we provide to our guests. We offer career opportunities with work/life balance, as well as a rewarding career experience. The Sushi Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position requires working weekends and holidays. Responsibilities Ensure all food entering the restaurant, received from purveyors, meets corporate specifications and health standards. Ensure all food is prepared to corporate specifications in presentation and recipe. Initiate periodic quality checks for all products, e.g., temperature checks. Work with Chef De Cuisine regarding orders, and all food products are to par levels. Maintain proper rotation of food to ensure quality and freshness. Monitor weekly sales and adjust prep production levels. Perform daily line checks with front‑of‑the‑house managers. Ensure all stations are properly stocked and set up. Conduct periodic kitchen walkthroughs to ensure food quality meets corporate specifications. Maintain restaurant and Health Department sanitation requirements. Ensure all kitchen equipment and working conditions are well maintained. Practice preventive maintenance by providing daily, weekly, and monthly cleaning schedules. Write and edit scheduling for kitchen staff throughout the week. Sends employees home when approaching overtime to control labor costs. Interview and screen job applicants. Hire employees and recommend termination when appropriate. Assign and direct work. Appraise and award employee performance. Discipline and coach employees. Address complaints and resolve problems. Provide ongoing training and development of employees. Establish and follow up on short‑ and long‑term goals for subordinates. Check in with Chef. Responsible for production of daily prep list and completing it accurately. Manage prep cooks, teaching correct recipe execution, conducting test checks, and making corrections. Conduct daily walk‑throughs and spot checks with prep cooks, ensuring stations are clean before lunch. Ensure all products are properly iced, labeled, and have recorded temperatures before storage. Maintain proper rotation in cooler and inform Chef when a new product is used before old. Keep the kitchen professional and conduct final walkthroughs, ensuring all prep cooks have cleaned stations. Check in with AM chef/PM chef before leaving. Participate in the hiring, disciplinary, and evaluation processes. Perform other duties as assigned. Knowledge & Skills Computer literacy, including Excel and Word. Ability to work in a team and independently. Ability to multi‑task and meet multiple deadlines. Ability to work successfully in a fast‑paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L (food costs, labor costs, budgets). Demonstrate expertise in performing all kitchen positions. Education & Experience Bachelor’s degree in culinary or a relevant field. Minimum of 5 years’ experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork‑oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Exceptional organizational, time‑management, and problem‑solving skills. Extensive Japanese food preparation knowledge. Extensive butchering skills for Japanese fish. Working Conditions Position requires spending 95% of the time standing. Occasional exposure to cold, heat, and moisture. Must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must understand basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required. All job requirements are subject to reasonable accommodation for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at‑will” basis. #J-18808-Ljbffr Groot Hospitality