Sushi Cook

Industry:

Company: Riviera Dining Group

Sushi Cook

Hire Reason

New Role

Supervisor Title:

Executive Chef

Division:

BOH

Department:

Food & Beverage

Location:

Restaurant

FLSA

Non-Exempt

Date Created/Revised:

07/24/2024

Full-Time | Part-Time

Regular – Full-time

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami’s upscale social scene.

At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.

DREAM IT
MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).

BUILD IT
RDG’s distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.

GROW IT
RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY:

The sushi cook’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish. The Sushi cook may be asked to customize customers’ orders according to preferences and food allergy considerations.

To be successful as a sushi cook, you must ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi cook works well under pressure and always maintains restaurant standards including during busy periods.

RESPONSABILITIES:

• Prepare all types of sushi, including maki, nigiri and sashimi.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive co-worker and guest relations at all times.
• Maintain and strictly abide by State sanitation/Health regulations and company standards.
• Follow prep work as specified by the Manager or Supervisor
• Perform job functions with attention to detail, speed and accuracy.
• Perform job functions under variable working conditions (for example: heat or cold)
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgement.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of company information and recipes

REQUIREMENT/ QUALIFICATIONS:

• Minimum 3 years’ experience as a Sushi cook or at an Asian restaurant in a high-volume atmosphere.
• Good knowledge of various sushi types and sushi-rolling techniques.
• Compute basic arithmetic.
• Provide legible communication.
• Comprehend and follow recipes.
• Availability to work during business hours, including weekends, some holidays and evenings.

LICENSE/QUALIFICATIONS:

• Food Handlers permit required.
• Must be able to work nights, weekends and some holidays.
• Must be able to speak, read and understand basic cooking directions.
• Understanding and knowledge of safety, sanitation and food handling procedures.