Job Description

DESCRIPTION

The Sushi Chef will be responsible for the sushi program for Michelin Recommended Crown Block and the Crown Room located in Dallas, TX. This position directly reports to the Executive Chef, ensuring the highest quality of culinary services for our guests. This position supports the a la carte and banquet food production while maintaining consistent food preparation and plate presentation for a la carte venues and catered events.

OBJECTIVES

• Must have knowledge of sushi types, as well as various sushi preparation techniques (i.e.: knife skills, sushi rice, fish butchery, sauces, etc.)
• Must have skills to create recipes and training materials for sushi cooks within sushi program.
• Hires new team members, executes specialty training.
• Oversees overall development and innovation of sushi program and menu.
• Always follows approved methods of product preparation to ensure consistency as well as quality. Offers recommendation(s) for improving methods of product preparation and recipe development.
• Maintain consistent food quality standards by organizing and regularly conducting food tastings.
• Demonstrates a thorough understanding of sanitation procedures and consistently applies such.
• Understands the importance of proper food handling procedures and ensures that procedures are always followed.
• Possess the ability to properly use kitchen equipment while ensuring the highest safety standards.
• Always properly identifies and stores products specific to the respective ingredient and station.
• Continually demonstrates the ability to produce food orders in a timely, neat, and organized manner according to the needs of the guest.
• Is familiar with all product/inventory in freezers and coolers and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
• Consistently demonstrates an advanced understanding of assisting in controlling product costs by ensuring the proper management of product waste.
• Always consults with executive chef for tastings, new menu items, and procedures
• Continually demonstrates the ability to keep workstation organized and produce required quantity according to demands of station. Continually identifies, utilizes, and builds an advanced knowledge base of specific culinary terms per assigned outlet.
• Able to make informed decisions in event of any foreseeable concerns or developments.

QUALIFICATION STANDARDS

• 5+ years of experience in a hotel, restaurant, or catering facility of similar caliber

preferred.

• High School Diploma or GED. Associates degree in a related field or culinary degree

preferred.

• Experience in fast paced, high volume atmosphere.
• Must possess reading ability in regards to schedules, menus, policies, etc.
• Must possess mathematical ability.
• Must be able to operate standard kitchen equipment such as steamer, fryer, oven, etc.
• Good organizational and communication skills.
• Excellent customer service skills.
• Ability to read, write & speak fluent English.
• Obtain and maintain position-specific licensing.
• Flexible schedule is necessary which includes but not limited to days, nights, weekends, and holidays.
• Position requires regular, reliable attendance.
• Good team spirit.

PHYSICAL DEMANDS

• Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems.
• Must be able to stand for long periods of time.
• Must be able to maneuver between stations and areas efficiently and easily.
• Must be able to lift up to 40 lbs.
• Requires manual dexterity to use and operate kitchen and other equipment.

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