Head Sushi Chef

Summary of Position: Responsible for overseeing the daily operations of the omakase sushi counter. Duties include creating daily omakase menus; butchering and preparing all required seafood; and educating and training staff on fish butchery, sushi production, and Japanese cuisine. This role is also responsible for preparing sushi and other dishes according to the restaurant’s exact recipes and procedures, interacting with guests at the omakase bar, and complying with all applicable sanitation, health, and personal hygiene standards. Additionally responsible for serving sushi at the bar, providing friendly, gracious, and detail-oriented service to create a memorable dining experience.   Primary Functions: Prepare omakase-style sushi. Serve guests at the bar section of the restaurant: take orders, present and serve sushi, explain the menu, and ensure a five-star dining experience. Ensure Sushi Chefs complete their duties according to Gansevoort standards. Ensure omakase prep stations are set up and properly stocked before and during service. Write daily sushi bar menus based on available product and seasonal availability. Maintain appropriate portion control and prep levels for all sushi bar employees. Communicate weekly fish inventory levels to the Sous Chef and Corporate Chef de Cuisine. Minimize waste and maximize efficiency in sushi bar prep and production routines. Collaborate with FOH and BOH managers to develop business forecasts guiding daily and weekly prep. Assist with weekly inventories of all sushi bar items. Clean and maintain equipment; ensure a sanitary workstation throughout the shift. Ensure proper storage temperatures and follow rotation procedures per DOH regulations. Act as a role model for outstanding service; continuously work to elevate service standards. Provide friendly, gracious, detail-oriented service to enhance the guest dining experience. Guide guests through menu selections, suggest pairings, explain off-menu dishes, and answer questions. Respond proactively to guest needs throughout the dining process. Maintain table settings: remove completed courses, replenish utensils, refill water, and address spills or other guest needs. Conclude the dining experience by thanking guests and inviting them to return. Address complaints or issues with a positive attitude; escalate to management when necessary. Process guest payments accurately and according to procedure. Perform basic cleaning tasks as needed or directed. Fill in for absent staff as needed. Assist with special events as required. Participate in staff training opportunities and maintain up-to-date job knowledge. Contribute to overall team success by performing related tasks as needed. Ensure proper cash tip distribution to support staff (runners, bussers, etc.) and complete required paperwork. Complete required shift-closing procedures. Ensure all food products are made to perfection per Gansevoort recipes and standards, including attention to dietary restrictions and approved special requests. Collaborate with front-of-house management to troubleshoot issues effectively. Oversee breakdown and cleaning of the station at the end of each shift. Supervise approximately 10–15 hourly employees.   Required Skills/Qualifications: 5+ years of experience in a similar position required. Culinary or Hospitality Degree preferred, or equivalent experience. NY DOH Food Handler’s Certificate and ServSafe Manager coursework required. Ability to proficiently speak, understand, read, and write in English. Ability to comprehend and follow written and verbal instructions. Basic math skills. Ability to work independently or as part of a team. Ability to lift at least 50 lbs on a regular basis. Ability to bend, stoop, stand, and walk extensively for 8–10 hours per day. Ability to adapt to a fast-paced and challenging environment. Strong sense of ownership and urgency in completing work. Ability to work nights, weekends, holidays, and a variable schedule based on business needs. Ability to perform essential job functions under pressure while maintaining professionalism. Ability to meet all hygiene and grooming standards as outlined in the Employee Handbook. Ability to adhere to scheduled shifts and clock-in/clock-out expectations. Ability to adhere to all HR policies and guidelines.   Physical Requirements: Must be able to be standing/mobile/stationary for at least 8 hours a day, 40 hours a week. Periodically fast paced strides are required to go from one part of property to other. Must regularly lift/carry/move 50 pounds of force. Must be able to seize, grasp, turn and hold objects with hands. Occasionally kneel, bend, crouch and climb is required.  The pay rate $32-35 p/h + tips   More detail about Gansevoort Hotel Group, please visit https://culinaryagents.com/entities/152274-gansevoort-hotel-group