Job Overview: The Sushi Chef is responsible for the preparation of all sushi bar entrees, side items, sushi nigiri, rolls, and sashimi at Palm House. This position requires mastery of all sushi bar stations and the ability to prepare both specialty items and high-volume products. The Sushi Chef plays an essential role in ensuring that all sushi, sashimi, and cold dishes are prepared with precision, using various cooking methods and knife skills. The role also involves maintaining a clean and organized workstation, following Palm House's policies and procedures, and adhering to health and safety standards.
Key Responsibilities: - Sushi Management:
- Ensure that all food is prepared on clean surfaces and with clean utensils in accordance with Palm House and county health department regulations.
- Ensure food quality meets Palm House standards before being served.
- Maintain appropriate grooming and wear the provided uniform at all times.
- Present sushi items, including nigiri, rolls, and sashimi, in accordance with departmental specifications and presentation standards.
- Clean any food spillage in the workstation immediately.
- Organize the sushi bar line with the sushi chef for safety and efficiency.
- Assess and discard spoiled food as discovered and report to the Manager on duty.
- Prepare sushi rice, measure, and execute recipes accurately.
- Create daily specials and omakase menus.
- Slice fish and seafood at the correct angle and size.
- Use portion control and measuring devices to ensure consistency in preparation.
- Prepare food items for service to guests, including sushi, sashimi, rolls, salads, cold appetizers, sauces, and breakfast items, in accordance with recipe standards.
- Have solid knowledge of seafood, fish, and their preparation methods.
- Season food to enhance its natural flavor and texture.
- Prepare sushi, sashimi, and sushi rolls, and cold appetizers in front of the guest as needed, maintaining a professional and polished appearance.
- Adhere to established ticket time production standards to ensure timely service.
- Maintain composure and focus in stressful situations.
- Perform any additional duties requested by sushi bar supervisory staff.
- Food Preparation and Quality Control:
- Check the preparation list daily and ensure all tasks are completed efficiently.
- Keep the sushi bar clean and organized, adhering to departmental cleanliness standards.
- Ensure walk-ins and other storage facilities are properly maintained.
- Monitor stock levels and ensure items are always in stock and maintained according to departmental standards.
- Advise the Executive Sushi Chef or Sous Chef, and Manager on duty of any low stock items.
- Ensure the first-in, first-out (FIFO) system is implemented for all food items.
- Assist with receiving and putting away deliveries of food products.
- Prepare stocks, sauces, and specialty items for the restaurant.
- Marinate, cook, and season products as needed for the restaurant.
- Prepare vegetables and garnishes for use in dishes.
- Clean and slice fish and other cold items for the restaurant.
- Provide relief and assistance at other sushi bar stations as required.
- Health and Safety Compliance:
- Ensure compliance with all food safety and health regulations, including proper food handling, storage, and sanitation practices.
- Regularly inspect kitchen equipment to ensure proper functioning and maintenance.
- Enforce food safety protocols within the kitchen and ensure all kitchen staff follow proper safety procedures.
- Operational Efficiency:
- Assist in managing kitchen operations to ensure smooth service during busy periods.
- Address and resolve any operational issues or conflicts within the kitchen team.
- Support the Chef in managing kitchen expenses and maintaining budgetary goals.
- Contribute to maintaining an efficient and effective workflow throughout the kitchen.
Qualifications: - Education and Experience:
- Culinary degree or equivalent professional experience.
- At least 2 years of experience in a professional kitchen, with a minimum of 4 years in a supervisory role.
- Skills and Knowledge:
- Strong knowledge of food safety and sanitation practices.
- Excellent leadership and management skills, with the ability to motivate and mentor a diverse team.
- Creative flair and a passion for culinary arts, with a focus on delivering exceptional dining experiences.
- Strong organizational and time management skills, with the ability to prioritize tasks effectively.
- Ability to work under pressure and maintain attention to detail in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as required by the demands of the business.
Physical Requirements: - Ability to work standing for extended periods of time.
- Ability to lift and carry up to 40-50 pounds.
- Ability to push or pull at least 100 pounds.
- Ability to perform repetitive motions such as reaching, stooping, and/or crouching.
- Dexterity and manual skill needed to use knives and other culinary tools effectively.
- Good visual abilities for food preparation, ensuring quality and safety.
- Ability to work in a humid environment that may exceed 100 F.
- Physical stamina to handle a minimum of 40 hours of work per week, with the potential for more depending on operational needs.
Work Environment: - Work in a fast-paced kitchen environment with exposure to varying temperatures, humidity, and the occasional loud noise.
- Ability to work in confined spaces and move over uneven or slippery surfaces.
- Ability to reach overhead and below the knees, including bending and twisting motions.
- Ensure adherence to all company policies, safety, and security procedures; report accidents, injuries, and unsafe conditions to management.
Licenses or Certificates - Ability to obtain any government required licenses or certificates.
Grooming - All employees must maintain a neat, clean and well-groomed appearance (Specific standards are available).
Other This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements,
efforts, or working conditions associated with the job. While this is intended to be an
accurate reflection of the current job, management reserves the right to revise the job or to
require that other or different tasks be performed when circumstances change (e.g.
emergencies, changes in personnel, workload, seasonality, rush jobs or technological.)