Sushi Chef

Job Description

Job Description

The 'Quin House is a multi-award-winning modern private social club in Back Bay that brings together a diverse mix of interesting and interested members of all ages, industries, and backgrounds to forge meaningful connections, expand lives and create a community of impact.

A vibrant, reimagined hospitality venture intended to enrich the lives of those who join, the club is based on the core principles of providing a place in the city that embraces diversity & inclusivity, stimulating experiences in programming, amazing food and beverage, beautiful design, top-notch hospitality and philanthropy.

WHO ARE WE LOOKING FOR?

The ideal candidate is a driven self-starter with an entrepreneurial spirit who is passionate about anything food & beverage, hospitality, people, talent development, teambuilding and people culture champion. They enjoys being part of a start-up environment and are committed to be a team player. They should have a demonstrated ability to think analytically about the business, have keen financial acumen, excellent people leadership skills, question proposed processes and initiatives, an abundance of creativity, desire to provide highly personalized services, have a critical eye for detail, and have high expectations and standards.

PRIMARY RESPONSIBILITIES

Assist in providing the culinary direction and leadership for the club’s restaurants, lounges and bars. In collaboration with the Executive Chef drive the strategic direction and development of the food and beverage functions. Together with the Executive Chef the Sushi Chef is responsible for leading the entire culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of each kitchen operation; monitoring the performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.

ESSENTIAL JOB ELEMENTS

• Provide leadership to create a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
• Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
• Assist in the development and implement food philosophy that align with organizational policies and goals
• Create dynamic menus for areas of responsibilities that evolves and changes on a regular basis
• Develop recipes and input into the recipe database
• Participate in the development of the annual budget, marketing plans and objectives and manages within those approved plans
• Monitor and analyze each kitchen cost centers financial performance and contribution to club’s profitability
• Develop, implement and monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items in cooperation with the Executive Chef
• Implement and maintain F&B marketing and other marketing activities and club programming initiatives
• Hire, train, empower, coach and counsel, performance and salary reviews
• Implement payroll, reports, forecasts, and food inventory
• Coordinate operations with other club departments to ensure efficient member service
• Assist in the implementation of procedures to increase member and employee satisfaction
• Understand all policies, procedures, standards, specifications, guidelines and training programs for The Quin
• Assume 100% responsibility for the culinary quality including staff meals
• Perform purchasing and inventory responsibilities on a daily/weekly/monthly basis
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop the staff in all areas of managerial and professional development
• Ensure that policies on employee performance appraisals are followed and completed on a timely basis
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the club, employees and members
• Investigate and resolve member complaints regarding food quality, service, or accommodation
• Assume additional tasks assigned to you by your direct supervisor or any manager of The Quin that are reasonable requests

WORK ENVIRONMENT AND PHYSICAL DEMANDS

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate.

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. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand; walk; sit; use hands and reach with hands and arms and frequently ascend and descend multiple flights of stairs. The employee is occasionally required to climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 40 pounds.

WHO WE ARE LOOKING FOR

• At least five (6+) years of experience in the direction and management of employees in a culinary environment
• Startup/opening of hotels and restaurants experience preferred
• Background in modern Japanese and Mediterranean cuisine preferred
• Advanced knowledge of culinary, baking and pastry techniques
• Thorough knowledge of food preparation techniques and food hygiene practices
• Service oriented style with professional presentations skills
• Maintain high standards of personal appearance and grooming
• Experience managing and developing teams
• Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
• A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work
• Excellent oral and written communication skills
• Detail oriented, excellent prioritization, time management, organizational and follow up skills
• Demonstrated ability for process excellence and project management
• Experience implementing new F&B concepts
• Good financial acumen
• Basic understanding of Health and Safety, Food Hygiene and Employment Legislation
• Open availability and flexibility to work according to the needs of the business
• Comfortable with WORD, PowerPoint and Excel
• Culinary school diploma required
• High School Diploma or equivalent