Head Sushi Chef at Papi Steak

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jun, 26

Salary

0.0

Posted On

11 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Quality, Staff Supervision, Inventory Management, Scheduling, Hiring, Training, Recipe Execution, Cost Analysis, Sanitation, Equipment Maintenance, Teamwork, Leadership, Communication, Time Management, Problem-Solving, Japanese Cuisine

Industry

Hospitality

Description

Description Head Sushi Chef: Komodo Las Vegas, a Groot Hospitality venue employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity indicates the service we provide to our guests. We offer career opportunities with work/life balances, as well as a rewarding career experience. The Sushi Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff. Due to the nature of our business, this position has required us to work weekends and holidays. The day-to-day responsibilities include but are not limited to: General Duties and Responsibilities: Ensures all food entering the restaurant, received from purveyors, meets corporate specifications and health standards. Ensures all food is prepared to corporate specifications in presentation and recipe. Initiates periodic quality checks for all products, i.e., temperature checks. Works with Chef De cuisine regarding orders, and all food products are to par levels. Maintains the proper rotation of food to ensure quality and freshness. Monitors weekly sales and adjusts prep production levels. Performs daily line checks with front-of-the-house managers Maintains and ensures that all food is prepared within acceptable kitchen times. Ensures that all stations are properly stocked and set up. Conducts periodic kitchen walkthroughs to ensure food quality meets corporate specifications. Ensures restaurant and Health Department sanitation requirements are always maintained. Ensures all kitchen equipment and working conditions are well maintained. Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules. Conducts periodic kitchen walkthroughs to ensure cleanliness standards. Creates and edits scheduling for kitchen staff throughout the week. Sends employees home when approaching overtime to be vigilant about labor costs. Responsibilities include interviewing and screening of job applicants. Hiring employees; recommending termination. Assigning and directing work. Appraising and awarding employee performance. Discipline and coach employees. Address complaints and resolve problems. Provide ongoing training and development of each employee to assist them in reaching their potential; and Establishes and follows up on short- and long-term goals for subordinates. Check in with Chef Responsible for production of daily prep list. Completing daily prep list. Manage prep cooks, this entails teaching them to correctly make recipes, test checking the recipes they make, and making corrections when needed. Doing daily walk thru and spot checks with am prep cooks. Am prep cooks must clean stations before going to lunch. Completing recipes correctly. Must do a kitchen walkthrough when finished, ensure all prep cooks have cleaned their stations, put all ingredients/appliances away, and nothing is left on the sushi station. All products are properly iced and have labels on them before leaving. Must take the temperatures of all products before putting them away. Proper rotation in cooler, informing chef if a new product is being used before old. Keeping the kitchen professional. Checking in with AM chef/PM chef before leaving. Part of the hiring process, disciplinary process, and evaluations. Other duties as assigned. The requirements for this position include but are not limited to: Knowledge and Skills: Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to work successfully in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e., food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen. Education & Experience Bachelor’s degree in culinary or relevant field A minimum of 5 years’ experience in a similar role Strong knowledge of cooking methods, kitchen equipment, and best practices Good understanding of MS Office and restaurant software programs Teamwork-oriented with outstanding leadership abilities Excellent communication and interpersonal skills Exceptional organizational, time management, and problem-solving skills Have extensive Japanese food preparation knowledge An extensive butchering of Japanese fish Working Conditions This position will spend 95% of the time standing. Occasional environmental exposures to cold, heat and moisture. The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly. Must be able speak, read and understand basic cooking directions. The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future, unless legally required. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis. Requirements The requirements for this position include but are not limited to: Knowledge and Skills: Computer literacy to include Excel Spreadsheet and Word experience. Ability to work in a team and independently. Ability to multi-task and meet multiple deadlines. Ability to work successfully in a fast-paced environment. Ability to maintain composure in a potentially stressful environment. Ability to produce recipes within corporate specifications. Ability to read and comprehend spreadsheets and P&L statements. Ability to calculate, analyze and troubleshoot P&L, i.e., food costs, labor costs, and budgets. Ability to demonstrate expertise in performing all positions within the kitchen.

Responsibilities

The Sushi Sous Chef directs daily kitchen food production and service execution, establishing and maintaining high standards for food quality, timeliness, cleanliness, and profitability. Key duties involve overseeing food receiving, preparation according to specifications, managing inventory rotation, monitoring sales to adjust prep levels, and ensuring all sanitation requirements are met.