Sushi Hand Roll Bar Chef-OMAKAI hand roll bar Downtown

Industry: Heart of the House

Company: Omakai Sushi

Job description

General Info

Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity.

Job purpose

Hand Roll Bar Chefs are essential members of a sushi restaurant’s team. HRB Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful HRB Chefs at OMAKAI sushi are not only talented hand roll makers but also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Last but not least, HRB Chefs must be able to maintain a professional demeanor at all times, talk to customers in a warm and professional manner, lead by example, and hold themselves to the highest of standards.

Duties and responsibilities

• Prepare, assemble, present, and explain hand rolls to seating customers
• Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards before being sent out of the kitchen
• Know the menu – this position requires learning the entire food menu thoroughly and properly
• Minimize waste of all food and kitchen items
• Make and prepare handrolls, sashimi, and other food items
• Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe
• Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received
• Contribute to kitchen personnel training
• Perform side jobs – this position requires performing side job duties before, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner
• Abide by all federal, state, and local labor health and safety laws

Qualifications

• High school diploma or equivalent preferred
• Two (2) years of kitchen experience required
• Japanese cuisine knowledge welcomed but not required
• Display a positive and friendly attitude at all times
• Maintain a professional demeanor at all times
• Ability to:
• Provide top-notch customer service
• Educate customers and staff about our products and processes
• Make recommendations
• Adhere to the company’s food allergy policies
• Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols.
• Work in a team
• Communicate well with staff, management, and customers, even under pressure
• Learn and memorize an entire menu to detail
• Solve basic math problems
• Willingness to take instructions in a professional and understanding manner

Working conditions

Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor.

Physical requirements

Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners.

Direct reports

General/Kitchen Manager, Operations Manager, Executive Chef, Corporate Trainer

Benefits:

• Employee discount
• Flexible schedule
• Health insurance for salaried employees
• Paid time off for salaried employees
• Parking benefits for full-time employees