Sushi Chef de Partie

Sushi Chef

Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, sashimi. Should know and not limiting of all sushi bar stations and sushi prep responsibility. All the sushi bar produces both specialty items, high volume products and sauces. Facilitates all sushi (including sushi rolls) and sashimi, cold dish preparation of the sushi bar requiring various cooking methods, knife skills and organizing/procuring of ingredients for the restaurant. Follow all Hotel and Restaurant Policies and Procedures.

Key Responsibilities:

Sushi Management:

• Ensures all food is prepared on clean surfaces (and with clean utensils) in accordance with Nobu and county health department regulations.
• Ensures food quality meets Palm House standards prior to being served.
• Remains appropriately groomed and wearing the uniform provided.
• Ensures all items prepared on their sushi bar station are presented in accordance with departmental specifications.
• Clean food spillage at their workstation.
• Organize the sushi bar line with Sushi chef for safety and efficiency.
• Assessing & discarding spoiled food from the sushi bar as discovered and telling Manager of duty.
• Prepare sushi rice and measure and execute recipes.
• Create omakase menu and daily specials.
• Slice fish and seafood in certain angles and have the right size.
• Utilize portion control and measuring devices.
• Prepare food items to tickets order for service to guests. (Includes, but no limited to: Salads, Sushi, Sashimi, Sushi rolls, Cold appetizers, Sauces, Breakfast items, according to recipe standards.)
• Solid knowledge in seafood and fish.
• Season food to enhance natural flavor.
• Preparing sushi, sashimi and sushi rolls, Cold appetizer in front of guest presence as needed.
• Adheres to established ticket time production standards.
• Maintains composure in stressful situations.
• Additional related duties as requested by the sushi bar supervisory staff.
• End of day spearheading the cleaning and organization of assigned workstations & storage spaces.
• Attend all meetings, trainings, and is aware of events within department.

Food Preparation and Quality Control:

• Preparation list is checked & done daily.
• Ensures at all times their sushi bar line is Clean and Kept to Departmental Standards.
• Walk ins and other storage facilities are kept clean.
• Assures all Items are always on stock and Kept to Departmental Standards.
• Advise Executive Sushi Chef or Sous Chef, Manager of duty of running low items before it is Yama.
• Ensures First in and first out system is implemented.
• Provide any other task asked by management.
• Receive and put away all product on delivery.
• Prepares all stocks, sauces, and specialty items for the restaurant.
• Marinate, Cook and season all products needed for the restaurant.
• Prepare vegetables and garnishes for use in the restaurant.
• Complete preparation work on fish and vegetables (i.e., cleaning, slicing etc.).
• Prepare all fish and cold items for the restaurant.
• Provide relief and assistance at all sushi bar stations.

Health and Safety Compliance:

• Ensure compliance with all health and safety regulations, including proper food handling and sanitation practices.
• Conduct regular inspections to ensure kitchen equipment is functioning properly and is well-maintained.
• Enforce food safety protocols and ensure kitchen staff follow safety procedures.

Operational Efficiency:

• Assist in managing kitchen operations to ensure smooth and efficient service during busy periods.
• Address and resolve any issues or conflicts within the kitchen team.
• Support the Chef in managing kitchen expenses and maintaining budgetary goals.

Qualifications:

• Ability to work from a standing position for extended periods of time.
• Ability to lift approximately 40-50 pounds.
• Ability to push or pull at least 100 pounds.
• Ability to perform reaching, stooping, and/or crouching motions repeatedly.
• Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.
• Visuals abilities (closeness & depth perception) to ensure quality food preparation and personal safety with various types of equipment.
• Physical tolerance needed to work in a humid environment that at times will exceed 100°F.
• Physical tolerance for minimum 40 hours of work a week but can exceed up to Management Discretion.

Education and Experience:

• Culinary degree or equivalent professional experience.
• At least 2 years of experience in a professional kitchen, with a minimum of 4 years in a supervisory role.

Specific Job Knowledge, Skills and Ability:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:

• Strong knowledge of food safety and sanitation practices.
• Excellent leadership and management skills, with the ability to motivate and mentor a diverse team.
• Creative flair and passion for culinary arts, with a focus on delivering exceptional dining experiences.
• Strong organizational and time management skills, with the ability to prioritize tasks effectively.
• Ability to work under pressure and in a fast-paced environment, while maintaining attention to detail.
• Flexibility to work evenings, weekends, and holidays as required by the demands of the business.

Licenses or Certificates:

• Ability to obtain any government required licenses or certificates.

Grooming:

• All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).

Other:

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, seasonality, rush jobs or technological).