JOB RESPONSIBILITIES AND DUTIES:
•Prepare all menu items according to approved recipes in timely manner.
•Exhibit excellent time-management skills in food item preparation and customer service skills.
•Recommend menu items or ingredients complement well together.
•Understands all positions well enough to perform all stations within the kitchen
•Work as a member of the team to ensure success in all areas of the restaurant.
•Butcher and process fish and seafood according to Executive Chef’s/Head Chef specific guidelines.
•Discard any leftover items that cannot or should not be saved.
•Inventory all fish and seafood items.
•Properly store all fish and seafood
•Maintain station and prep are all menu items in accordance directives given by the Executive Chef.
•Maintain a hygienic and safe work environment at all times.
•Fill in where needed to ensure that service standards and efficient operations are met.
•Report to work punctually
•Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
•Monitors the quality of raw food products to ensure that standards are met.
•Recognizes superior quality products, presentations and flavor.
•Ensures compliance with food handling and sanitation standards.
•Follows proper handling and right temperature of all food products.
•Work with local suppliers for purchasing of food, dry goods, supplies, etc.
•Manages inventory, COG’s, labor, etc.
Other duties as assigned.
QUALIFICATIONS & SKILLS:
•Applicants must be 21 years of age or over
•Proof of eligibility to work in the United States
•Be comfortable participating in creative, entrepreneurial start-up environment, introducing new concepts and innovations
•Making decisions and solving problems in a fast-paced environment
•Resolving conflicts and negotiating with others
•Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc.
•Must be able to apply SOPs to ensure consistency within your department
•Proficient knowledge of applicable SNHD guidelines and requirements
•Establishing and maintaining interpersonal relationships
•Valid work cards (Health)
•2-4 years of sushi preparation experience
•Demonstrate strong leadership skills, including exceptional time management and delegation
•Ability to work varied shifts, including weekends and holidays
•Must be able to lift 50lbs
•Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke
•Must be able to stand, walk, bend and lift for extended periods of time
•Must be proficient in the English language; additional language skills preferred
Must have the ability to withstand high temperatures, heat, and sun exposure