Job Title: Sushi Chef – Michelin Reports to: Executive Corporate Chef
FSLA: Non-Exempt $90-$110k annual salary, Bonus, Medical, Dental Vision, 401k employer match
Location : San Francisco, CA 94103
Employment Type: Full-time;
Non-Exempt Schedule (Work Hours): This position requires long days and will be required to work after business hours, weekends, and holidays as needed.
＜Responsibilities＞
As the sushi chef, you will be responsible for preparing all mise-en-place lists, ordering, inventory, menu development and expediting service and working service.
Potential applicants must have superior culinary skills, a refined palate and high standards of excellence.
The qualified candidate must be a motivated self-starter with excellent communication, problem resolution, organizational skills and operate effectively as part of a team.
Essential Functions include but may not be limited to:
● Create an entertaining and special experience, positively interacting with guests during service
● Know the proper methods of cutting and preparing fish, meat, vegetables and sauce
● Properly make sushi rice
● Handle fish and ingredients for sushi preparation
● Select fresh and superior ingredients, continually checking the quality of raw and cooked products
● Instruct cooks on preparation, cooking and garnishing of food
● Maintenance and sharpening of knives
● Keep sushi station up to sanitation and safety standards
● Push the limits in creativity for both signature dishes and upcoming menu changes
● In tune with the latest trends, craft appealing presentations
● Perform daily, weekly and monthly inventories, ordering food and supplies when needed
● Coordinate training activities with the show kitchen, main kitchen, prep cooks and dishwashers
● Maintain all specialized equipment and ensure cleaning protocols are followed
● Build lasting relationship with all vendors
● Run daily lineups to relay all important service/food related information to dining room and kitchen staff and keep all menu matrixes up to date
● Consistently coach all dining room staff to ensure proper menu knowledge (measurable – one on one testing by exec chef/gm or perform a written exam)
● Invoice and inventory management
● Train and motivate staff
＜Requirements＞
● Minimum 4 years’ experience in openly preparing and presenting Japanese cuisine.
● Extensive product knowledge.
● Interest in and familiarity with local or unique ingredients.
● Superior knife skills.
● Knowledge of Japanese culture, tradition and language.
＜Qualifications＞
● Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up.
● Minimum 4 years’ experience in traditional Japanese cuisine.
● Must possess a strong dedication toward learning and motivation to progress in a fine dining environment.
● Cleanliness, organization and the ability to work well in a team situation are crucial to this position.
● California Food Handler’s Card Work Environment
This job mainly operates on the floor during restaurant hours, with occasional travel required to attend meetings and events, or to fulfill other duties as needed. Physical Demands The physical demands described here are representative of those that must be met by the Sushi Chef to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Sushi Chef is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Accounting Manager is occasionally required to stoop, kneel, crouch, or crawl. The Sushi Chef must be able to lift and/or move up to 25 pounds, and be able to work in a sitting position for long periods of time.