Sushi Chef

Summary : Preps and creates traditional Sushi dishes according to Basin Harbor’s standard recipes using a variety of equipment and utensils. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer

Duties and Responsibilities include the following. Other duties may be assigned.

Is responsible for receiving, preparing, and creating the Sushi items offered on Basin Harbor’s menu with minimal supervision according to a standard recipe. Assembles and plates sushi, sashimi, maki rolls to produce aesthetically pleasing presentation. Provides an experiential opportunity to guests who may wish to watch their food being prepared. Prepares whole fish into filets and smaller pieces for use in dishes. Coordinates prep time with other kitchen operations. Ensures that assigned work areas and equipment are scrupulously clean and sanitary. Closes their station properly using the closing checklist. Communicates clearly and cordially with both front of house and back of house employees. Manages inventory and relays orders to Purchaser. Reports accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty. Completes applicable required company, departmental and safety training as assigned by supervisor. Adheres to the appearance/dress code of the department. Completes other duties as requested by your Executive Chef or Sous Chef based upon business need.

Requirements:

Ability to use, or learn to use all required equipment including specialty knives.

Must have knowledge equal to 2 years’ experience in a commercial kitchen. Understand and follow verbal and written instructions in English. Must be able to work holidays, weekends, and overtime as needed. Work effectively in the absence of supervisor, self-directed work. Establish and maintain cooperative working relationships. Ability to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. The ability to, at times, work in a fast-paced environment. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in a guest facing environment. Pass all Food Safety Certification requirements.

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