Sushi Chef-Nobu

JOB SUMMARY:

Be responsible for the outlet and overall quality of products produced.

ESSENTIAL JOB FUNCTIONS:

· Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.

· Preparing recipes, hot, cold and dessert food items in accordance to standard operating procedures including sushi preparations.

· Preparation, service, production, and storage of food items.

· Prepare sauces, sautés, tempura, wood oven, teppanyaki, grill, desserts, and sushi food items in accordance with restaurant needs.

· Performs preliminary prep hot and cold food work in a timely manner.

· Put food deliveries away once delivered, including dry storage, chilled items accordingly and rotate food products to ensure FIFO and freshness.

· Ensures ingredient supply levels are accurate.

· Observes safety rules and regulations.

· Communicate effectively to guests and co-workers.

· Read and execute recipes.

· Maintaining exceptional menu knowledge and attention to detail with plate presentation.

· Maintain a clean and organized work station and kitchen area at all times.

· Slice, dice, chop, and prepare food using knives.

· Able to prepare rice, measure and execute recipes.

· Able to create Omakase menu, Omakase dessert menu, and daily specials.

· Utilize portion control and measuring devices.

· Maintain a clean and organized work area.

· Skillfully and knowledgably working each kitchen stations.

· Follow local Health Department food code rules and regulations.

· Maintain par level of operating supplies and food product for each workstation.

· Ensuring food quality is superior and takes action to correct any irregularities.

· Hands-on approach (when required) to satisfy the expectation of guest and associates.

· Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service.

· Operate and maintain kitchen production equipment in accordance with established guidelines and safety procedures.

· Bake, roast, broil, steam, sauté, grill and fry food items as ordered (or as directed) using proper cooking methods and specifications.

· Remove ticket orders from kitchen printer and call food order.

· Prepare food items to ticket order for service to guests. Includes, but not limited to: salads, sushi, cold apps, soups, sauces, hot appetizers, sandwiches, entrees, breakfast items, and desserts according to recipe standards and a timely manner.

· Identify herbs and spices and differentiate uses of each.

· Season food to enhance natural flavor.

· Prepares plates for service by portioning meats, seafood’s, adding sauces, and garnishes as specified.

· Perform live cooking in front of guest presence as needed (PDR).

· Explain menu items to guests.

· Provide fast, friendly, professional, and responsive customer service to the restaurant service delivery team.

· Adheres to established Ticket Time production standards.

· Following all procedures and policies set forth by the company, division and department.

· Maintains composure in stressful situations.

· Acts as an ambassador of Nobu and have an extensive knowledge of all food, and drink menu items, specials, and Nobu history/general information.

· Attend all meetings, trainings and is aware of events with in department.

· Demonstrates leadership of the specific outlet.

· Accepts the responsibility of being the single point of accountability for the outlet including P&L and revenue management.

· A relentless focus on customer service ensuring Nobu’s service values are embodied within the outlet and a seamless customer experience is consistently delivered.

· The creation of a high performance feedback culture at all levels that allows the team to contribute to the success of the business and be rewarded and recognized for their individual contribution.

· Implementing operational plans for the restaurant.

· Motivating and developing the team.

· Building effective relationships utilizing a service-focused, energized and authentic leadership style.

· Fully adverse with techniques and knowledge described in the Nobu kitchen manual.

· Applying commercial acumen and whole of business understanding to drive for results.

· Outlet performance and metrics in relation to the customer, employees and financials.

· Achievement of agreed financial (FY) and non-financial key performance objectives (KPOs).

· The leadership and management of an efficient and effective operation in which all employees understand the key drivers of the business and are held accountable for their performance.

· Demonstrate an extensive knowledge of products, operating procedures and service specifications.

· Act as an Ambassador of Nobu and answer questions from the guests regarding, all food and drink menu items, specials, and Nobu history/general information.

· Promote and maintain a safe, clean and friendly workplace environment for co-workers and guests.

· Has a positive working relationship with all key stakeholders (internal and external).

· Knows how to serve, speak, and conducts his/herself while on property in a professional manor.

· Ensure that service is aligned with the Nobu philosophy and standard at all times.

· Fully adverse with all information about the Hotel, other outlets, events and entertainment.

· Maintain and encourage personal health and sanitation standards (wash hands when using restroom, etc).

· Continuingly reviewing work procedures and operational problems in order to determine ways to improve service, performance, and/or safety.

· Ensure 100% compliance with all Health and Safety and Fire Safety procedures and attend all compulsory trainings.

· Create and support an environment of “Teamwork” by helping fellow team members or guests, without a second thought.

· Adhere to organize policies and procedures.

· Able to work a flexible schedule in order to accommodate the business needs.

· Wear your uniform with pride – When you are at work you are “on stage”

o Uniform must fit you like it’s your own

o No tears, cuts, or stains.

o Shoes should be clean.

· Display and encourage superior attendance and punctuality.

o Must call in a minimum of two hours before shift.

o Later arrivals get docked tip percentage.

o Attendance in mandatory meetings, training, workshops and/or seminars.

· Possess a strong charismatic personality.

· Presentable and professional attitude at all times.

· Display a hands-on approach (when required) to satisfy the expectation of guest and associates.

· Has extensive knowledge of Japanese cuisine, sake, cooking techniques and culture.

· Recognizes that guest service and attention to detail is his/her top priority.

· Display and demonstrate excellent people skills.

· Calm under pressure: must have the ability to problem solve, trouble shoot, effectively prioritize work and assignments, and accurately meet deadlines.

· Excellent computer skills necessary, including, POS, Excel, Word, PowerPoint, etc.

QUALIFICATIONS:

· Excellent communication skills.

· Ability to work independently.

· Pro-active and has initiative.

· Attention to detail.

· Creative

· Ability to communicate effectively internally and externally.

· High standards of quality of service.

· High standards of personal grooming.

· Ability to conduct seminars and training.

· Self-motivated.

· Confident

· Outgoing personality.

· Effective problem solving skills.

· Ability to delegate effectively.

· Approachable

· Meticulous

· Excellent organizational skills.

· People oriented

· Advanced supervisory and training skills.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:

Work is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents. Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.

Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds. Ability to work in confined spaces. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity. Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).