DSOD Assistant Section Manager – Back House

Industry: Dining Services Operations, Management

Company: MARUKAI CORPORATION

Description

Job Responsibilities:

• Supervise daily kitchen operations to ensure efficient and high-quality food production.
• Oversee the preparation and presentation of sushi and other menu items according to restaurant standards.
• Ensure that all kitchen equipment is properly maintained and functioning.
• Manage and lead kitchen staff, including sushi chefs, line cooks, and prep cooks.
• Conduct training for new employees and ongoing training for current staff on food preparation, safety, and hygiene.
• Schedule kitchen staff shifts and manage labor costs.
• Monitor inventory levels and order supplies and ingredients as needed, ensuring quality and freshness.
• Maintain accurate records of inventory and control food costs through efficient stock management and waste reduction.
• Ensure that all food items meet the restaurant’s quality standards and are prepared according to recipes and specifications.
• Conduct regular inspections of food preparation and storage areas to ensure compliance with health and safety regulations.
• Adhere to all health and safety regulations, including food safety, sanitation, and cleanliness standards.
• Implement and enforce proper food handling procedures and ensure that the kitchen operates in a safe and clean environment.
• Collaborate with the Restaurant Manager on menu planning and recipe development.
• Stay updated on industry trends and incorporate innovative ideas into the menu.
• Address and resolve any issues that arise in the kitchen, including staffing problems, equipment malfunctions, or customer complaints related to food.
• Prepare and maintain kitchen-related reports, including inventory levels, staff schedules, and food cost analysis.
• Assist with budgeting and cost control measures.
• Other signed tasks.

Requirements

Requirements:

• High school diploma or equivalent required; Culinary Arts degree or related field preferred.
• Previous experience as a kitchen manager, head chef, or in a similar supervisory role in a restaurant, preferably a sushi or Japanese restaurant.
• Proven experience in managing kitchen operations and leading a team.
• Strong leadership and organizational skills with the ability to manage and motivate a team.
• Excellent knowledge of food safety, sanitation, and kitchen best practices.
• Proficiency in kitchen management software and basic accounting.
• Ability to handle high-pressure situations and resolve issues efficiently.
• Detail-oriented with a passion for culinary excellence and quality.
• Strong communication and interpersonal skills.
• Adaptability and problem-solving skills in a fast-paced environment.
• Flexibility to work various shifts, including evenings, weekends, and holidays as needed.

Certificates & Licenses:

• California State Driver’s License
• California Food Manager Certificate

Language Ability:

• Speak, Read and Write English fluently is must
• Japanese or Spanish bilingual skill will be plus

Work Environment:

• Indoor (Artificial Lighting; Air Conditioned)
• Outdoor (Store parking area)
• Noise Level is moderate

Physical Demands:

Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical DemandsLift/Carry:StandC (Constantly)10 lbs. or less C (Constantly) WalkC (Constantly)11-20 lbs.C (Constantly) SitO (Occasionally)21-50 lbs.F (Frequently) Handling/FingeringC (Constantly) 51-100 lbs.N (Not Applicable)Reaching OutwardF (Frequently) Over 100 lbs.N (Not Applicable)Reach Above ShoulderF (Frequently) Push/Pull: ClimbO (Occasionally)12 lbs. or lessC (Constantly) CrawlO (Occasionally)13 – 25 lbs. F (Frequently) Squat or KneelF (Frequently) 26 -40 lbs.F (Frequently) BendF (Frequently) 41-100 lbs.N (Not Applicable)
N (Not Applicable) Activity is not applicable to this occupation.

O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day)

F (Frequently) Occupation requires this activity from 33% – 66% of the time (2.5 – 5.5+ hrs./day).

C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day)

Other Physical Requirements:

• Vision (Near, Distance, Color, Peripheral, Depth Perception)
• Sense of Sound (Hear oral communication and buzzers/alarms)

The Company has reviewed this job description to ensure that essential functions and basic duties have been included. It is intended to provide guidelines for job expectations and the employee’s ability to perform the position described. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. This document does not represent a contract of employment, and the Company reserves the right to change this job description and/or assign tasks for the employee to perform, as the Company may deem appropriate.