Sushi Chef | High-End Omakase Restaurant

A High-End Omakase Restaurant located in Coconut Grove,  Florida is seeking a Sushi Chef.

＜Job Overview＞
They are seeking candidates with strong experience in high-volume, high-end sushi environments, specifically:

・Experience handling 500+ covers per night
・Background in upscale sushi concepts (average check of $100+)
・Proven leadership and management experience
**Note: This is NOT an omakase role

<Responsibilities>

•Prepare all types of sushi, including maki, nigiri and sashimi
•Adherence to all company policies as stated in the employee handbook.
•Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
•Daily high-cost perpetual inventory
•Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
•Food COGS
•Follow order guides and understand F&O quality & pricing standards
•Review prior week’s labor to find areas of opportunity
•Schedules (coverage and costing)
•Daily and Weekly Food purchases
•Daily and Weekly Labor (dollars and percentage)
•New hire & Termination procedures
•Food par levels
•Par levels on Plate-ware and communicate with FOH
•Dish machine and chemical company
•Employee injury reports
•Weekly management meetings
•Pre-Shifts with staff
•Daily food inventory and ordering
•Labor management
•Overtime monitoring
•Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
•Product Rotation adheres (FIFO)
•Food quality and specification
•Recipe adheres
•Line checks
•Organization of back of house (storage, prep, line and dish areas)
•Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
•Line of sight and attention to detail
•Teamwork and training
•Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant’s specifications and commitment to quality
Monthly inventory
•Must have good communications skills
•Involved in events and menu changes and launches
•Daily specials
•Omakase Menus
•Communicate any issues, concerns or updates with chef and sous chefs
•Temp logs monitoring
•Kitchen opening and closing procedure
•Managerial skills of an entire BOH

<Requirements>

•Minimum 3 years’ experience as a Sushi chef at a high-end Sushi restaurant.
•Good knowledge of various sushi types and sushi-rolling techniques
• College degree/Culinary school degree preferred, but not necessary
• Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
• Must have computer knowledge (Excel, Windows, POS, etc.)

【Keywords】
①Sushi chef
②Japanese cuisine
③Knife skills