Sous Chef｜Luxury Sushi Restaurant

Looking for a Sous Chef position at an upscale sushi restaurant in Manhattan, NY.

The restaurant is located in Manhattan, a famous tourist spot.
This Japanese restaurant is very popular with locals and tourists alike.

Visa support for Japanese sushi chefs is available.

Be able to support relocation expenses for chefs relocating from other states (please inquire for details).
(Please inquire for details).

<About Us>
The company is a global hospitality company. Founded in 1993, the company is headquartered in Tokyo and has developed and operates 25 properties worldwide.

<About the Restaurant>
*Price range: Average spend per customer is about $150 at Omakase Menu
*Menu: Appetizers, nigiri-zushi, maki, robata, etc.
*Seats: 80 (sushi counter and tables)

<Job Description>
Set kitchen/restaurant goals, anticipate and resolve related issues, anticipate trends, and implement approved profit oriented cost reduction ideas/activities.
Ensure menu development, recipe preparation, and adherence to product specifications.
Adhere to service standards and assist in assuring the same from all kitchen employees.
Manage daily operations and coordinate food production schedules to ensure the highest level of food quality, taste, and presentation.
Participate in the actual preparation of food, ensuring that food is consistently of high quality, taste, and presentation and rushed during peak meal periods as needed.
Control food costs by assisting in training kitchen staff on proper food preparation and handling methods and training kitchen and restaurant employees on how to handle leftovers in order to meet financial goals while meeting food quality and service goals.
Ensure that employees consistently adhere to uniform, grooming, and appearance standards.
Maintain effective communication within the kitchen to address staff suggestions and concerns and resolve issues.
Maintain effective working relationships with Food & Beverage Management and other departments.
Work with the Head Sushi Chef to ensure that all necessary ingredients and supplies are ordered in a timely manner.
Operate, clean and maintain all equipment required for the operation.
Perform regular inspections of the entire kitchen, dishwashing area, and coolers and promptly correct any deficiencies discovered during the inspection.
Adhere strictly to health department and food handling guidelines.
Immediately report any suspicious events or unsafe conditions.
Adhere to company and kitchen safety rules, policies, and procedures.
Perform other duties as directed.

<Applicant Qualifications>
Minimum 2 years’ experience as a sushi chef.
Understanding of food preparation and knife skills.
Understanding and knowledge of safety, sanitation, and food handling procedures.
Knowledge of health department rules and regulations and liquor laws and regulations.
Knowledge of kitchen operations and production.