Sushi Chef

Position : Executive Omakase Chef

Summary of Position

Responsible for overseeing the daily operation of an omakase sushi counter & other venues as needed. Create daily omakase menus. Butcher and clean all required seafood.  Educate and train staff on fish butchery, sushi production and Japanese cuisine. Responsible for preparing sushi and other dishes according to the exact specifications of the restaurant's recipes and procedures, interacting with guests at the omakase bar, and complying with all applicable sanitation, health, and personal hygiene standards. Provide friendly, gracious, detail-oriented service to create a memorable dining experience.

Primary Functions

• Prepare Omakase style sushi
• Serve restaurant guests at the bar section of the restaurant, take orders, present / serve sushi, explain the menu, ensure the 5-star restaurant experience
• Ensure Sushi Chefs complete duties up to standards
• Ensure the omakase prep stations are set up and properly stocked before and during service
• Write daily sushi bar menus using available product and taking into account seasonal availability
• Maintain appropriate portion control & prep levels for all Sushi Bar employees
• Communicate weekly fish inventory levels to Sous Chef and Corporate Chef de Cuisine
• Minimize waste and maximize efficiency of sushi bar prep and production routines
• Collaborate with other FOH and BOH managers to create business forecasts to guide daily and weekly sushi bar prep and production
• Assist in creating weekly inventories of all sushi bar food items
• Clean and maintain equipment used in food preparation; maintain a sanitary workstation throughout shift
• Ensure proper storing temperatures according to DOH regulations
• Follow proper rotation procedures according to DOH regulations
• Act as role model for outstanding service; continuously work to elevate service standards, and personally embodies hospitality in daily actions
• Provide friendly, gracious, detail-oriented service to create a memorable dining experience
• Help guests to make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answering all food preparation questions
• Help guests to make selections from food and beverage menus, suggest courses and pairings, explain any off-menu dishes, answering all food preparation questions
• Respond to additional patron requirements by inquiring of needs, observing dining process.
• Maintain table setting by removing courses as completed; replenishing utensils; refilling water glasses; being alert to patron spills or other special needs.
• Conclude dining experience by acknowledging choice of restaurant, inviting patrons to return.
• Deal with complaints or problems with a positive attitude. Promptly address customer service issues and refer customers to management when necessary.
• Obtains revenues by totaling charges; issuing bill; accepting payment; delivering bill and payment to host person; returning change or credit card and signature slip to patrons.
• Perform basic cleaning tasks as needed or directed by supervisor.
• Fill in for absent staff as needed.
• Assist with special events as needed.
• Update job knowledge by participating in staff training opportunities.
• Contribute to team effort by accomplishing related results as needed.
• Responsible for proper cash tip distribution to support staff (runners, bussers etc.) and completing necessary paperwork.
• Complete necessary shift closing procedures.
• Ensure that all food products are made to perfection per recipes and standards, with careful attention to any special dietary restrictions or approved special requests
• Collaborate with front of house management to effectively troubleshoot mistakes and problems
• Oversee breakdown and cleaning of station at the end of the shift
• Update knowledge and skills by participating in staff training opportunities
• Be a team player—support and assist your fellow team members whenever possible
• Collaborate with front of house management to effectively troubleshoot mistakes and problems
• Oversee breakdown and cleaning of station at the end of the shift
• Update knowledge and skills by participating in ongoing educational opportunities
• Supervise directly   approximately 3-5 Hourly Employees

Required Skills / Qualifications :

Physical Requirements :