MANAGEMENT RETAINS THE RIGHT TO CHANGE JOB DESCRIPTION AS DEEMED NECESSARY

Job Title: Sushi Lead
Department: F&B - Kitchen
Reports To: Executive Chef
FLSA Status: Non-Exempt
Prepared By: Food and Beverage Manager
Revised Date: May 13, 2013
Approved By: Human Resource Manager
Approved: May 13, 2013
Position open until filled.

JOB SUMMARY

The Sushi Lead’s main responsibilities are to analyze cost for new recipes, determine profitability and computes weekly purchases. These responsibilities include preparing and displaying the product and maintaining proper sanitation within the department. The most important job that the Sushi Lead will need to perform is to provide service that exceeds our customer’s expectations.

QUALIFICATIONS

• Minimum two years’ experience preferred
• Food Safe certificate
• Flexible schedule
• Command of the English language
• Work well independently and in a team environment with minimum supervision

Outstanding organizational, time management, and interpersonal skills

• An interest in working in a dynamic and rapidly changing and busy environment

EDUCATION AND/OR EXPERIENCE

High school diploma or GED equivalent and preferably up to one year related experience or training.

LANGUAGE SKILLS

Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.

MATHEMATICAL SKILLS

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

OTHER QUALIFICATIONS

Familiar with sanitation standards for restaurants. Must be able to work without supervision.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Checklist and quality specifications as provided by the Executive Chef.
• Prepare quality, consistent and well-presented food items to company standard
• Ensure all guidelines and recipes are met and adhered to
• Complete all specified opening set up, closing shut down and side duties
• Prepare and stock for daily operation
• Maintain organization, cleanliness and sanitation of the workspace and equipment
• Assist teammates whenever necessary
• Ensure a sense of urgency with all tasks
• Be aware of and report necessary maintenance to supervisor
• Practice proper food safety procedures and safe work environment standards
• Maintain a good working relationship with all departments
• Complete all other duties as assigned
• Other duties as assigned.