POSITION SUMMARY

Sushi Chefs are responsible for the preparation, production, and presentation of all menu items with a focus on sushi, maki, nigiri, and sashimi.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy.
• Food Handlers certificates are required.
• Basic reading and writing skills.
• Excellent interpersonal and customer service skills.
• Well-organized.
• Excellent communication skills.
• Multi-task oriented.
• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
• Comply and execute all workplace safety, including knives, and sanitation guidelines and procedures.
• Promote a positive and collaborative employee culture designed to support customer needs.

EDUCATION AND EXPERIENCE

• No previous Sushi Chef experience is necessary but preferred.
• Depending on experience, could be required to shadow another Sushi Chef as training.
• Must pass a written test regarding Shakou’s menu.

The essential functions include, but are not limited to the following:

• Prepare food items and ingredients needed for menu items (including but not limited to sushi, maki, nigiri, and sashimi) according to prescribed recipes and/or special requests as directed by the Head Sushi Chef.
• Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
• Prepare plate presentations, correctly set up according to tickets, or as directed by the Executive Chef or Head Sushi Chef.
• Open line of communication with the Head Sushi Chef, including any concerns or challenges in fulfilling orders or tickets.
• Wash and clean raw food products; follow proper hold times for refrigerated products placing them back in coolers timely.
• Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
• Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment.
• Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations.
• Assist the Head Sushi Chef as directed.
• Other duties may be assigned as needed.