Ru Yi Sushi Cook 1

Sushi Cook 1

Starting at $15.44 per hour | Requires the flexibility to work various shifts

In this fast paced, high energy environment where quality is essential, how do we ensure we are producing superior food products? As a Sushi Cook 1, you will maintain food quality standards, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (*Essential Functions)

1. Prepare food menu items; measure and mix ingredients according to recipe, using a variety of kitchen utensils and equipment. Ensure food is prepared and cooked to meet established procedures and standards.
2. Operate and clean all kitchen equipment used in department safely and ensure a clean, safe, and sanitary working environment.
3. Strive to perform duties of all positions within the kitchen.
4. Perform duties related to portioning, simple food prep, and simple sauces.
5. Perform opening and closing duties and side work as assigned.
6. Maintain a courteous and helpful relationship with internal and external guests.
7. Clean coolers, freezers and other storage areas as assigned.
8. Assist to store and rotate all inventories as needed, ensure first in, first out (FIFO) methods are performed.
9. Participate in scheduled trainings and random testing for evaluation and coaching.
10. Work in different kitchens to gain knowledge of the preparation of food.
11. Keep work areas stocked and maintained at all times, remain ahead on side work, and assist other team members as needed.
12. Work at other venues as assigned, based on business needs.
13. Ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
14. Perform other duties as assigned.

Job Qualifications

1. High school diploma or GED preferred.
2. Prior culinary experience preferred.
3. Previous experience preparing Japanese menu items preferred.
4. Successfully complete Food Service Sanitation certification within three (3) months.
5. Demonstrate basic knife skills, culinary knowledge, and product knowledge of basic sushi construction, cold food preparation, vegetable and sea food identification.
6. Ability to maintain organization, meet deadlines, and possess integrity and discretion in handling confidential information.
7. Ability to proactively solve practical problems and deal with stress effectively.
8. Ability to read and interpret documents such as operating instructions, recipes, and menus.
9. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
10. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
11. Ability to handle multiple tasks, work with minimal supervision, exercise initiative and have knowledge to assist all positions within the department.
12. Ability to communicate effectively before groups of guests or team members of organization.
13. Promote and participate in a strong team effort.
14. Ability to work irregular hours and extended shifts including late nights, weekends, and holidays.
15. While performing the duties of this job, the team member is regularly required to talk and hear; walk, climb, balance, stoop, kneel, crouch, and crawl; and stand for extended periods of time and continuously throughout shift. The team member is frequently required to use hands to finger, handle, or feel objects, tools, or controls; and reach with hands and arms; lift, carry, push, pull, or move objects up to twenty five (25) pounds and up to fifty (50) pounds with assistance. The team member must be able to operate kitchen equipment to prepare orders.
16. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions

The noise level in the work environment is usually moderate to loud. When on the casino floor, the noise level increases. The work environment is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames and in a cold environment such as in freezer/production prep kitchen areas.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Potawatomi Hotel & Casino