Sushi Chef

Summary:

Responsible for preparing sauces and sushi items for members and their guests in accordance with food preparations and service guidelines. Primarily works in front of guests while preparing foods. Monitors the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the bar and equipment.

Essential Duties and Responsibilities include the following;

• Sets up work station to ensure freshness and quality.
• Provides direction and supervises the other staff member at the sushi station.
• Presents a clean and neat appearance and uses a courteous manner with all guests.
• Breaks down and cleans work station at the end of service.
• Greets and welcomes Members upon arrival to the sushi bar.
• Responds promptly and courteously to Member requests and provides information about foods.
• Assists with menu design and creating signature dishes.
• Ensures Members are satisfied with food quality and service.
• Adheres to the Club's guidelines on proper food presentation and garnishes for all dishes.
• Properly handles ready to eat food that is served raw.
• Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws.
• Assists in other kitchen duties as necessary for success of the operation.
• Communicates with members, co-workers, management and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by the Executive Chef.

Knowledge, Skills and Abilities:

• Ability to cook and work in a kitchen environment.
• Ability to communicate well in English and in writing.
• Ability to understand and carry out verbal and written instructions in English.
• Ability to interact professionally and maintain effective working relationships with superiors, co-workers and members.
• Must be able to multi-task and work in a fast paced environment.

Supervisory Responsibilities:

Oversees the sushi station, in accordance with the organization's policies and applicable laws. Responsibilities include training new employees; planning and assigning work; addressing complaints and resolving problems.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience:
High school diploma or general education degree (GED); and a minimum of 3 years related experience and/or training; or equivalent combination of education and experience. A culinary degree is preferred and previous sushi cook experience is required.


Language Ability:
Ability to communicate well in English. Ability to read and comprehend simple instructions, short correspondence, safety rules, operating and maintenance instructions, and memos. Ability to write simple correspondence.


Math Ability:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.


Reasoning Ability:
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.


Computer Skills:
No skills needed.


Certificates and Licenses:
Serve Safe Certification.


Physical Demands:

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, or crouch.


Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); extreme cold (non-weather); extreme heat (non-weather) and vibration. The employee is occasionally exposed to work near moving mechanical parts; work in high, precarious places; fumes or airborne particles and risk of electrical shock.

The noise level in the work environment is usually loud.