PM Sushi Chef - Naisho Room Watermark

Job Overview

B.

F. Saul Company Hospitality Group, a subsidiary of the largest private real estate company in the Washington, D.C. area, is seeking a Sushi Chef for a Japanese style Bar & Lounge located in The Watermark Hotel in Tysons Corner, VA. The Watermark Hotel is an upscale, all-suite 300-unit facility with a chef‑driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space, and a breakfast café.

Competitive compensation commensurate to experience is offered for a 3‑to‑4 day, 30‑ to 40‑hour week.

The Sushi Cook will work closely with the Executive Sushi Chef, Hobin Kim, and the Senior Kitchen Management team. The role includes maintaining food quality, ensuring timely delivery, managing staff, and controlling food and labor costs while upholding brand standards.

• Maintain solid knowledge of all food products and apply cooking techniques skillfully.
• Identify and safely use all kitchen equipment.
• Process all requisitions properly and place them in designated areas.
• Label and date all products for sanitation and safekeeping.
• Rotate products on a first‑in, first‑out philosophy.
• Comply with departmental policies, service procedures, and standards.
• Assist the Executive Chef with new menu ideas.
• Regularly restock kitchen supplies and food items required for service.
• Act as supervisor in the absence of the Head Chef.
• Ensure food quality is superior and promptly correct any irregularities.
• Maintain kitchen equipment and ensure it functions properly.
• Conduct daily inventory to maintain proper levels.
• Assist guests and employees with needs and inquiries.
• Communicate effectively with management and service staff to address issues.
• Work all kitchen stations as required.
• Control food and labor cost and establish profit, product, and people goals.
• Control purchasing, receiving, purveyor lists, inventory, and kitchen item reports.

• Minimum of three years’ experience as a Sushi Cook in a fast‑paced fine dining establishment;
  Japanese cuisine experience preferred.
• Excellent knowledge of high‑quality ingredients and international cuisine.
• Excellent knife skills and working knowledge of cutting techniques.
• Strong customer service skills.
• Willingness to work in any kitchen station (fish, meat, cold line, pastry).
• Professional appearance and demeanor.
• Strong hands‑on training and management skills.
• Excellent people skills and ability to supervise, lead, mentor, coach, evaluate, develop, inspire, align performance goals, provide feedback, and delegate.

• Stand, stoop, walk, use hands to lift, reach, talk, hear, taste, or smell; regularly lift up to 50 pounds.
• Occasionally exposed to fumes, airborne particles, and extreme heat.
• Work near moving mechanical parts and outdoor weather conditions.
• Noise level in the work environment is usually loud.

• Language
  
  Skills:
  
  Read, write, and speak in English; read and interpret safety rules and procedural documents.
• Ability to speak effectively before employees of the Company.
• Ability to read, analyze, and interpret technical procedures or governmental regulations.

• Knowledge of kitchen equipment including slicing machine, juicer, Cryovac machine, circulator small wares equipment.
• Maintain correct maintenance and use of all kitchen equipment.

• Promote safety and comply with fire regulations.
• Knowledge of health, safety, and sanitation procedures.
• Maintain clean premises and proper sanitation.
• Ensure security procedures are operational.

• Weekly pay.
• Our Big 3 Mission Statement leaders of the month/year.
• Annual performance appraisals and wage increase opportunities.
• Annual team member banquets.
• Annual team member engagement survey.
• Discounted room rates for team members, family, and friends.

B.

F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals.
Equal Opportunity Employer / Veterans / Disabled