TableOne – Sushi Cook #2

Industry: Culinary

Company: TableOne Hospitality

TableOne Overview

TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access.

Location

TableOne – Hotel on Rivington – New York, NY

Overview

The Sushi Cook #2 will be responsible for supporting the Sushi Cook #1 in the organization and setup of the sushi line, preparing mise-en-place, ensuring quality control, working service, and maintaining a clean and organized kitchen. Must be able to execute dishes at a high-level showcasing speed, accuracy & temperature precision for all protein dishes and operate effectively as part of a team. The ideal candidate must have experience in a sushi or Japanese hand-roll restaurant and be able to communicate effectively with management, staff, and guests. They must be able to work well under pressure and maintain a high level of professionalism. In collaboration with the Director of Culinary, and our Chef Partner Sho Kamio, to drive the strategic direction and development Mizunara.

Responsibilities

• Act with integrity, honesty and knowledge that promote the culture, values of TableOne Hospitality
• Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
• Operates within the restaurant daily with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
• Understands completely all programs, procedures, standards, specifications, guidelines and training programs.
• Displays consistent attention to detail and follow through of all restaurant policies.
• Assist in training new sushi cooks and provide ongoing support.
• Utilizes a variety of sushi and Japanese hand-roll preparation techniques including Nigiri, Sashimi, and Maki.
• Must have knowledge of Japanese fish fabrication.

Qualifications

• 1-2 years of experience cooking in a sushi or Japanese hand-roll restaurant.
• Ability to communicate with management and staff.
• Ability to maintain a high level of professionalism.
• Knowledge of sushi ingredients, preparation techniques, and presentation.
• Ability to work cleanly and efficiently with respect for quality ingredients and careful attention to preparation.