Sushi Cook 1

Sushi Cook 1

Assists with the preparation and presentation of sushi and related offerings using established recipes.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Conducts a daily inventory to ensure quality and quantity of product by performing tasks such as evaluating all of the fish for the day and all peripheral sushi making ingredients.
2. Receives and inventories food and beverage product and supplies
3. Maintains an adequate inventory of sushi and related ingredients and supplies; writes orders for missing items and checks on arriving orders.
4. Stocks, dates, rotates, and checks temperatures of products.
5. Follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements, and requisition supplies and equipment as needed
6. Fillets fish and performs other daily prep work, such as properly measuring, weighing, and mixing ingredients as well as washing, peeling, portioning, chopping, and storing food.
7. Transfers supplies and equipment between storage and work areas by hand or cart.
8. Prepares appropriate equipment for cooking
9. Sets up station with predetermined mise en place required to service all functions.
10. Follows recipes and/or product directions for proper food preparation and presentation
11. Prepares food items for guests using a quality predetermined method in a fast and consistent manner.
12. Makes and serves sushi in a clean environment keeping the prep and service stations clean and free of clutter.
13. Interacts with diners to create a learning experience by challenging experienced diners and being helpful and informative to new sushi eaters.
14. Assists guests with courtesy, promptness, and friendliness.
15. Monitors and tests food quality while preparing food; checks if cooked sufficiently along with proper consistency, temperatures, and flavors.
16. Ensures plating is neat and clean as well as shows a variety of colors and textures and an eye for artistic balance.
17. Practices sanitation and safety to ensure total guest satisfaction by performing tasks such as wiping the cutting board clean after each piece of fish is cut or roll is made and regularly washing hands.
18. Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
19. Ensures proper food handling procedures are followed for wrapping, labeling, dating, stocking, storing, rotating and checking temperatures of products.
20. Ensures the kitchen is ready for preparation of the next meal.
21. Inspects tools and equipment before and after use; in particular, cleans and sharpens sushi knives daily at end of shift; makes sure they are clean and in proper working order.
22. Assists with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi.
23. Observes and supports all departmental and Gaming Enterprise Division (GED) internal controls, policies, and procedures as well as applicable laws and regulations.
24. Operates kitchen utensils and/or equipment used for such tasks as weighing, measuring, peeling, cutting, slicing, and assembling food products.
25. Follows established safety and security policies and procedures including reporting accidents, injuries, and unsafe working conditions immediately to a supervisor.
26. Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
27. Works collaboratively with team members to ensure a smooth running operation.
28. Ensures uniform and personal appearance is clean and professional.
29. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Knowledge of basic sushi preparation and recipes.
2. Knowledge of menu development and food costs.
3. Knowledge of food products, standard recipes, and proper preparation.
4. Knowledge of kitchen tools and equipment as well as food service operations, including large quantity food preparations.
5. Knowledge of departmental and the GED internal controls, policies, and procedures as well as applicable laws and regulations.
6. Skill in operating various pieces of commercial kitchen equipment.
7. Good organizational, planning, and time management skills.
8. Good communication and interpersonal skills.
9. Ability to read a prep list, fill pars, and maintain daily inventory.
10. Ability to read, write, and fill out any necessary paperwork.
11. Ability to read and follow established recipes.
12. Ability to use all food preparation equipment.
13. Ability to communicate effectively.
14. Ability to instruct others, offering assistance in areas where they lack knowledge, skills, or experience.
15. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, texture, and presentation.
16. Ability to produce a quality product on a consistent basis.
17. Ability to prepare stocks, soups, and a variety of Asian sauces.
18. Ability to solve practical problems.
19. Ability to effectively multitask.
20. Ability to follow written and verbal instructions.
21. Ability to work in an environment that includes temperature changes.
22. Ability to walk and stand during an entire shift and perform repetitive hand and arm movements.
23. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
24. Ability to work in a fast paced environment that may be stressful at times.

Minimum Qualifications:

1. Must successfully pass a Sushi Cook 1 audition.
2. Two (2) years sushi chef apprentice experience AND two (2) years experience at the Cook 1 level OR any combination of academic education, professional training, or work experience.
3. Must either possess or obtain a valid Food Handler's card and ServSafe certification within three (3) months of employment.
4. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
5. Must have employment eligibility in the U.S.
6. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Sushi cook experience in a high volume environment.