Head Sushi Chef - Omakase Edomae Japanese cuisine

Overview

Establish goals for the kitchens/restaurants, anticipate and resolve relevant problems, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.

Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus. Comply with Standards of Service and assist in assuring the same from all kitchen employees. Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed. Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen and restaurant employees on how to handle leftover food items. To meet the financial targets while achieving the food quality and service objectives.

Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards. Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems. Maintain effective working relationship with food & beverage management and other departments. Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.

Operate, clean and maintain all equipment required in job functions. Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection. Ensure strict adherence to health department and food handling guidelines. To immediately report all suspicious occurrence and hazardous conditions. To follow all company/kitchen safety rules, policies, and procedures. Other duties as assigned.

Job description may be changed at any time.

• Establish goals for the kitchens/restaurants, anticipate and resolve relevant problems, anticipate trends, and enact approved profit-oriented and cost saving ideas/activities.
• Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• Comply with Standards of Service and assist in assuring the same from all kitchen employees.
• Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen and restaurant employees on how to handle leftover food items.
• To meet the financial targets while achieving the food quality and service objectives.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns, and work to resolve problems.
• Maintain effective working relationship with food & beverage management and other departments.
• Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.
• Operate, clean and maintain all equipment required in job functions.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Ensure strict adherence to health department and food handling guidelines.
• To immediately report all suspicious occurrence and hazardous conditions.
• To follow all company/kitchen safety rules, policies, and procedures.
• Other duties as assigned.
• Job description may be changed at any time.

• Five (5) years of experience as Sushi Chef
• Proven experience in omakase or high-end sushi counters
• Deep knowledge of Edomae techniques (curing, aging, marination, knife work, rice preparation)
• Strong leadership and team-building skills
• Exceptional attention to detail and consistency
• Ability to work calmly and precisely in a high-expectation environment
• Must be able to work nights, weekends and some holidays
• Able to speak, read, write, and understand the English language
• Japanese language skills a plus, but not required
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Knowledge of health department rules and regulations, liquor laws and regulations.
• Knowledge of kitchen operations and production.

• Five (5) years of experience in a similar position at an Edomae style Omakase Sushi restaurant
• Certification of Culinary training or apprenticeship.
• Understanding/Knowledge of the budgeting and forecasting process.
• Previously worked with multi-unit operations from fine dining to casual.
• Experience of expanding and condensing recipes.
• Thorough knowledge of…