Sushi Chef

Responsibilities

• Properly prepare various types of Sushi and ensure presentations are aesthetically appealing and adhere to Jeff Ruby standards of quality.
• Create high quality sushi including cooking rice, rolling sushi, and temperature recording.
• Practice, regulate, and communicate purchasing, receiving, inventory control, and purveyor relationships.
• Train and supervise S&RB staff in line with JRCE standards.
• Develop and practice proficiency in systems pertinent to Sushi: Compeat, Revinate, Avero, etc.
• Engage in relevant Research & Development opportunities to bring new ideas, follow trends, and improve Menu offerings to enhance Guest experiences.
• Maintain positive Guest relations at all times.
• Resolve any Guest complaints, ensuring Guest satisfaction.
• Anticipate needs of Guests, respond, acknowledge, and interact with Guests, however busy.
• Maintain menu knowledge and attention to detail plate presentation.
• Ensure all Restaurant staff is informed of menu updates, feature offerings, changes in product.
• Aid Chef, Sous Chef, and S&RB staff as needed for execution of service.
• Assist overall operations by controlling food and labor costs in the S&RB department.
• Maintain cleanliness, sanitation, and organization of assigned work areas at all times.
• Ensure that specified work areas are stocked with correct tools, supplies, and equipment to meet business demands.
• Ensure kitchen and work area equipment is properly maintained and functioning.

Qualifications

• At least three years experience as a Specialty Sushi Chef or a similar position.
• Working knowledge of weights and measurements.
• Working knowledge of Japanese seafood techniques.
• Advanced knife skills.
• Comprehension of English, both oral and written.
• Solid knowledge of health and safety procedures.
• Solid knowledge of sanitation practices.
• Professional appearance and demeanor.