Sushi Sous Chef

Job Type: Location Type: On-site

 

Position: Sushi Sous Chef

Department: Food and Beverage

Job Summary: Prepares, cooks, and plates sushi and related offerings using established recipes and guidelines; assists with ensuring the efficient operation of the sushi bar or station

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Reviews schedules and station inventory at start of shift to plan the day’s activities, especially the fish and all peripheral sushi making ingredients.
2. Checks the quantity and quality of received products.
3. Reviews prep list, checks daily pars, and maintains pars, as necessary.
4. Ensures that all the ingredients and necessary components for the sushi items to be prepared during the shift are ready at the start of the shift (mise en place); assists when necessary.
5. Cleans and sharpens sushi knives on a daily basis.
6. Greets and welcomes guests to the sushi bar or station. Determines their level of sushi experience based on their order and demeanor. Challenges experienced diners and is helpful and informative to new sushi eaters to keep both coming back for the chef and the food.
7. Creates exciting visual sushi presentations. Ensures sushi presentations look neat and clean with an eye for artistic balance.
8. Oversees the consistency of food production from the point of view of portions, taste, and presentation.
9. Ensures sushi and related offerings ensuring that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly.
10. Responds to guest requests with courtesy, promptness, and friendliness.
11. Verifies sushi and related offerings are satisfactorily prepared in both quality and quantity.
12. Serves food in proper portions onto proper receptacles using plating guides for product consistency and cost control.
13. Controls food and labor costs by avoiding preparation waste and overproduction as well as ensuring proper rotation and utilization.
14. Coordinates with supervisors on food preparation, presentation, and proper service procedures.
15. Assists with workflow to ensure a smooth running operation.
16. Assists with oversight of the inventory and orders stock for sushi bar or station; works closely with the Chef(s) to ensure that all items needed are in stock for the menu.
17. Maintains an adequate inventory of cooking ingredients and supplies.
18. Maintains cleanliness of workstation, kitchen area, walk-in cooler, and freezer in accord with departmental and health and safety standards.
19. Ensures proper storage of all food products; ensures all food items are dated and up to established standards.
20. Ensures the kitchen is ready for preparation of the next meal.
21. Inspects tools and equipment before and after use; makes sure they are clean and in proper working order. Coordinates any necessary repairs immediately with appropriate staff.
22. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
23. Creates new sushi plates as well as assists with developing and implementing new offerings.
24. Confers with supervisor to review achievements and discuss needed changes in goals or objectives.
25. Assists with interviewing, recommending hires, and training; planning, assigning, and directing work; appraising performance; team member relations; and controlling overtime.
26. Handles all necessary paperwork related to the position, such as special assignments and entering logbook communications for other shifts.
27. Utilizes experience and judgment to plan and accomplish goals as well as meet daily operational challenges.
28. Works collaboratively with team members to ensure a smooth running operation.
29. Ensures uniform and personal appearance is clean and professional.
30. Keeps up to date technically and applies new knowledge to the job.
31. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Knowledge of food and beverage operations as well as products, services, and equipment.
2. Knowledge of kitchen operations such as sanitation requirements.
3. In-depth knowledge about Japanese cuisine and culture specifically and Asian cuisines generally.
4. Knowledge of resource allocation, production methods, and coordination of people.
5. Knowledge of supervisory principles and procedures.
6. Knowledge of budgetary principles and practices.
7. Knowledge of human resources principles, practices, and procedures.
8. Knowledge of modern filing and recordkeeping practices and procedures.
9. Knowledge of applicable laws and regulations as well as the Gaming Enterprise Division’s internal controls, policies, and procedures.
10. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
11. Skill in knowing what types of side dishes, such as noodles or rice, are most suitable for the fish chosen by guests.
12. Excellent manual dexterity.
13. Excellent knife skills and good presentation skills.
14. Good organizational, planning, and time management skills.
15. Good communication and interpersonal skills.
16. Ability to perfectly ferment fish.
17. Ability to create new sushi recipes.
18. Ability to design creative presentations and innovative menus.
19. Ability to choose excellent ingredients to serve a finished product.
20. Ability to control and handle the prescribed hygiene standards at the sushi bar or station.
21. Ability to work effectively in a team environment with minimal supervision.
22. Ability to positively communicate and instruct team members, offering assistance in areas where they lack knowledge, skills, or experience.
23. Ability to effectively use senses such as sight, hearing, and smell to distinguish product, taste, and texture.
24. Ability to produce a quality product on a consistent basis.
25. Ability to inspire the other departmental team members to provide the highest levels of guest service.
26. Ability to perform mathematical computations pertaining to the position.
27. Ability to effectively multitask.
28. Ability to follow instructions, written and verbal, and perform the job with professionalism.
29. Ability to balance the concepts of teamwork, guest service, and profitability.
30. Ability to lift up to fifty (50) pounds, with or without a reasonable accommodation.
31. Ability to walk and stand approximately 90% of a shift.

Minimum Qualifications:

1. Must successfully pass a Sushi Sous Chef audition.
2. High school or General Equivalency Diploma OR formal education as a sushi sous chef AND three (3) years progressively responsible experience in a full service restaurant or hotel, including one (1) year as a Sushi Sous Chef.
3. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications.
4. Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
5. Demonstrated track record of reliability, responsiveness, and creativity.
6. Demonstrated track record of providing excellent guest service.
7. Must be able to work any shift, weekends, holidays, and special events as needed.
8. Must have employment eligibility in the U.S.
9. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Associate’s degree in the culinary arts or completion of a culinary certificate program.
2. Sushi Sous Chef certification from an accredited culinary school.
3. Sushi Sous Chef experience in a high volume environment.