Specialty Sushi Master Cook, Ito Omakase

About the Role

The Specialty Master Cook, Sushi is responsible for creating and executing exquisite sushi and Japanese cuisine, showcasing culinary mastery and creativity. Precision, attention to detail, and the ability to craft unique culinary experiences will play a pivotal role in elevating our reputation and providing an unforgettable dining journey for guests.

Responsibilities

• Demonstrate exceptional skills in sushi preparation, sashimi, nigiri, maki rolls, and other traditional Japanese dishes, incorporating authentic flavors and presentation.
• Lead and manage the sushi and Japanese cuisine section of the kitchen, inspiring and guiding the culinary team to achieve excellence in execution.
• Collaborate with the head chef and culinary team to design seasonal and omakase menus that showcase the finest ingredients and reflect the essence of Japanese cuisine.
• Maintain the highest standards of taste, texture, and presentation in all sushi and Japanese dishes, conducting regular quality checks to ensure consistency.
• Bring innovation to traditional Japanese recipes, incorporating unique and modern twists while preserving the authentic essence of Japanese cuisine.
• Source the freshest and highest-quality ingredients, including fish, seafood, and produce, to craft exceptional dishes.
• Oversee all aspects of sushi and Japanese cuisine preparation, from ingredient preparation to final plating and delivery to guests.
• Interact with guests to provide recommendations, share insights on the dishes, and ensure an exceptional dining experience.
• Enforce strict food safety and hygiene protocols, adhering to health regulations to maintain a safe and clean kitchen environment.
• Train and mentor junior kitchen staff in the art of sushi preparation and Japanese culinary techniques.
• Stay updated with the latest culinary trends, techniques, and Japanese food culture to bring innovative ideas to the kitchen.

Requirements

• Must be at least 18 years of age.
• High school diploma or equivalent required.
• Minimum of two (2) years’ experience as a Sushi Chef or Specialty Master Cook in a reputable Japanese restaurant or sushi bar.
• Culinary degree or relevant certification from a recognized culinary institute is preferred.
• Extensive knowledge and expertise in traditional Japanese cuisine and sushi preparation techniques.
• Proficiency in traditional and contemporary sushi techniques, knife skills, and sushi rice preparation.
• Ability to innovate and create unique sushi offerings while respecting traditional flavors.
• Precise craftsmanship in sushi preparation, presentation, and garnishing.
• Experience in designing sushi menus that cater to diverse tastes and preferences.
• Ability to collaborate with other kitchen staff and maintain a harmonious work environment.
• Willingness to adapt to changing guest preferences, seasonal ingredients, and menu trends.
• Attention to detail and a commitment to maintaining the highest culinary standards.
• Capability to work efficiently during busy service periods while maintaining quality.
• Thorough knowledge of food safety and sanitation practices, especially in handling raw seafood.
• Maintain a polished and professional appearance, adhering to kitchen etiquette.
• Must be willing and able to work a flexible schedule to include nights, holidays, and weekends.
• Ability to work in a fast-paced, busy, and somewhat stressful environment.

Physical Demands

• Regularly required to stand and use hands and fingers to handle or utilize objects, tools, or controls.
• Frequently required to reach with hands and arms and talk or hear.
• Specific vision abilities required include close vision and peripheral vision.
• Must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
• Ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance when performing job duties in varying work areas such as confined spaces.

Work Environment

• The noise level in the work environment is usually moderate.
• Exposure to an environment containing unrestricted secondhand tobacco smoke.

Pay

$25.97 per hour.