Senior Sous Chef

Department: Kyoto Kitchen

Reports to: Executive Chef/Head Chef

About the role

To assist the Executive/Head Chef in the supervision of sushi production and participate in food production. Ensures the function provides the highest food quality consistent with cost control and profitability margins, maximizing guest satisfaction and food profitability. All work is carried out in line with the restaurant's guidelines, the departmental business plan, and AQUA corporate guidelines and service concepts.

Responsibilities

• Assist the Executive/Head Chef in all areas of kitchen operations to ensure the highest food quality appropriate to the market.
• Adhere to AQUA standards of food quality, preparation, recipes, and presentation.
• Ensure proper staffing and adequate supplies for all stations.
• Supervise the proper set-up of each menu item and ensure readiness.
• Oversee seasonings, portions, and appearance of food service in the operation.
• Store unused food properly to minimize waste and maximize quality.
• Assist in budgetary and payroll expense control as required.
• Work closely with Chefs to ensure correct preparation and delivery times, maintaining food quality.
• Assure proper safety, hygiene, and sanitation practices are followed; ensure cleaning checklists are signed off daily.
• Assist the Head Chef in checking and ordering fresh products and dry storage items required by kitchen sections.
• Ensure readiness and prioritize tasks in case of last-minute changes to reservations.
• Confer closely and regularly with the Head Chef.
• Monitor and help staff follow all applicable laws, especially regarding food safety, sanitation, and health and safety; report any accidents/incidents.
• Check restaurant reservations regularly.
• Attend meetings and training required by the Head Sushi Chef and management.
• Accept a flexible work schedule necessary for uninterrupted service to food production.
• Maintain your working area, materials, and company property clean, tidy, and in good shape; report defective materials and equipment to the Head Sushi Chef.
• Maintain solid knowledge of fire, bomb, and emergency procedures; health and safety policies; current licensing relating to the department; restaurant corporate marketing and promotional programs; high-volume business guests; and departmental training standard operating procedures.