POSITION OVERVIEW

It is the primary responsibility of the Sushi Cook is to assist the Executive Chef and Executive Sous Chef in the day-to-day food preparation, plating, and executing tickets according to spec and overall quality of products produced for the restaurant.

QUALIFICATION REQUIREMENTS

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. Must be at least 18 years of age.

• Two (2) or more years of prior relevant experience in a luxury high volume property recommended
• Complete knowledge of health and safety regulations
• Advanced knife skills, cutting, fish butchering techniques
• Vast knowledge of Japanese products and preparation
• Extensive kitchen technical knowledge and current culinary trends
• Must be able to read, follow recipes and procedures
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
• Work in a fast-paced, busy, and somewhat stressful environment with high call volume

LANGUAGE SKILLS

Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Follows and executes all plate and food items according to company specifications
• Communicates any equipment issues to the chef
• Inspects the quality of all seafood and related products
• Dates, rotates food items according to FIFO
• Maintain a respectful and professional temperament during a high stress service
• Can operate and is familiar with all kitchen equipment
• Maintain a high standard of food quality in preparation and execution
• Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulations
• Adhere to company policies and statutory requirements with regard to health and safety, sanitation, fire procedures, and HACCP
• Ensure safe and proper use of equipment
• Efficient and follows directions from chefs and or managers at all times
• Maintain a high standard of cleanliness and sanitation in and around all culinary work areas
• Minimize waste and spoilage
• Temporary or permanent duties and responsibilities may be added to or modified as deemed necessary

SUPERVISORY RESPONSIBILITIES

This position does not have supervisory responsibilities.

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. Must be at least 18 years of age.

• Two (2) or more years of prior relevant experience in a luxury high volume property recommended
• Complete knowledge of health and safety regulations
• Advanced knife skills, cutting, fish butchering techniques
• Vast knowledge of Japanese products and preparation
• Extensive kitchen technical knowledge and current culinary trends
• Must be able to read, follow recipes and procedures
• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail
• Must be willing and able to work a flexible schedule to include nights, holidays, and weekends
• Work in a fast-paced, busy, and somewhat stressful environment with high call volum