Cook l (Sushi) - Hotel Polaris

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of proper use, care, and maintenance of kitchen and sushi equipment (knives, rice cookers, refrigeration units, etc.).
• Anticipate guest needs and respond promptly to requests while maintaining professionalism and composure.
• Assist in resolving guest concerns to ensure overall satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of the sushi station.
• Crosstrain and learn other stations in the kitchen.
• Strictly adhere to State Health Department sanitation guidelines and Hotel Polaris food-safety requirements.
• Meet with the Chef on Duty to review daily assignments, anticipated business levels, menu changes, and special events.
• Prepare sushi menu items (rolls, nigiri, sashimi, and specials) according to standardized recipes and presentation guidelines.
• Maintain consistent product quality, portioning, and visual appeal.
• Communicate “86’d” items and available specials to the service team.
• Notify the Chef on Duty if assistance is required during high-volume periods.
• Identify excess products that can be repurposed for specials while minimizing waste.
• Assist in the hot line if needed.
• Follow proper storage, labeling, rotation, and temperature-control procedures.
• Maintain food-cost awareness and support cost-control initiatives.
• Disinfect and sanitize cutting boards, sushi mats, knives, and work surfaces.
• Transport dirty equipment and utensils to dishwashing areas.
• Assist and direct Stewarding staff as needed.
• Break down and clean sushi station at end of shift.
• Properly wrap, label, date, and store all food items.
• Ice down hot items per cooling standards.
• Restock station for the next shift.
• Turn off equipment not required for continued operation.
• Review shift status and outstanding tasks with the Head Cook or Chef before clocking out.

Qualifications

• Culinary degree (preferred but not required) and formal sushi training.
• 1.5–3 years of experience in sushi preparation.
• Knowledge of seafood handling, knife skills, and sushi rice preparation.
• Must be at least 18 years of age.
• Prior hotel or resort kitchen experience preferred.
• Must be a U.S. citizen or possess valid work authorization.
• Ability to work flexible schedules to include evenings, weekends, and holidays.
• Ability to stand and walk for extended periods.
• Ability to work in a fast-paced, high-pressure environment.
• Ability to regularly lift and carry up to 50 lbs.
• Ability to bend, squat, push, and pull as required.