Lead Sushi Cook

About the role

The Cook - Sushi is responsible for providing skilled assistance in the supervision and preparation of all Sushi food production, maintaining quality and/or portion control, and ensuring sanitation and safety standards are met. This role works closely with the campus community and is part of the award-winning, nationally recognized culinary program at the University of San Diego.

Responsibilities

• Sushi Preparation: Prepare sushi rice and ingredients such as fish, vegetables, and seaweed according to traditional and creative recipes.
• Sushi Presentation: Create visually appealing sushi presentations, including nigiri, sashimi, maki rolls, and specialty rolls, using traditional techniques and artistic flair.
• Sushi Production: Supervise and participate in the quality and quantity preparation of all Sushi menu items. Reviews menu with supervisor and coordinates daily production; organizes work areas to ensure ease of operation.
• Customer Satisfaction: Maintain good customer relations through attitude, appearance, and attention to detail in daily work. Quality-tests every finished product for taste, texture, appearance, and temperature. Assures that all foods are attractively garnished and appropriately displayed. Ensures that products are not held longer than established holding time frames. Services customer/guest needs with the appropriate sense of business urgency to provide quality service. Reports feedback from the customer to supervisor and/or area manager. Provides input on menu, and special meals in weekly production meetings.
• Personnel: Sets leadership example by the willingness to work on all job tasks. Provides consistent feedback to employees regarding performance. Responsible for a smooth workflow, communication, and ideas through a congenial, caring, and supportive attitude. Ensures that employees understand and adhere to all Dining Services policies and procedures. Delegates assignments as appropriate and follows up to ensure work is accurate and complete. Orients all-new part-time employees to the location of products and equipment. Trains all part-time employees in proper cooking procedures, cooking times, and temperatures. Trains part-time employees in the proper use of all equipment.
• Safety and Sanitation: Implements and maintains proper safety and sanitation standards in the workplace. Utilizes proper food handling methods and techniques. Assists in all scheduled cleanup operations. Operates equipment in an energy-efficient manner. Uses efficient startup/shutdown schedule for equipment. Maintains excellent personal hygiene, including care of uniforms, shoes, and head covering. In absence of a supervisor, responsible for the security of the unit. Maintains kitchen cleanliness/sanitation during operation. Does not participate in unsafe acts and sets a good example for other workers. Reports all accidents and/or injuries to supervisor immediately. Reports all equipment maintenance problems to the supervisor. Knows the location of fire extinguishers and Ansul System pull stations and how to use them.
• Miscellaneous: Knows and follows all University and Dining Services policies and procedures. Cook – Sush is working in Retail areas will need to know how to use the POS system. Cook – Sush may have to work as a cashier as needed and therefore know how to handle cash in all retail areas. Assist in monthly inventory. Other duties as assigned.

Requirements

• Graduation from high school or GED equivalent.
• At least 3 years of related experience.
• Supervisory experience preferred.
• Experience as a sushi chef in a high-volume restaurant or sushi bar preferred.
• Certification from a culinary school or sushi training program preferred.

Qualifications

• In-depth knowledge of Japanese cuisine, sushi preparation techniques, and sushi knife skills.
• Creative flair and attention to detail in sushi presentation.
• Strong understanding of food safety and sanitation practices.
• Able to work efficiently and calmly under pressure in a fast-paced environment.
• Excellent communication and teamwork skills.
• Knowledge of proper cooking times, temperatures, and food preparation procedures and techniques.
• Strong communication skills and problem-solving abilities.
• Prowess in organizing personnel, work, and materials for maximum productivity.
• Proven ability to supervise and motivate staff.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

Skills

• Knowledge of proper cooking times, temperatures, and food preparation procedures and techniques.
• Strong communication skills and problem-solving abilities.
• Ability to organize personnel, work, and materials for maximum productivity.
• Proven ability to supervise and motivate staff.
• Excellent skills in the use of specific equipment and tools as identified below, as well as their preventive maintenance and calibration requirements.

Benefits

• Medical
• Dental
• Vision
• Retirement contribution given to you by the University
• Access to on-campus Fitness Centers