Current jobs related to Sushi Chef - Hallandale - Gulfstream Park Racing

Job Overview

Oversees the sushi services for Gulfstream Park, including managing all operations, sushi cooks, inventory, food and supply orders, prepping food, and creating sushi for all main outlets and events as needed.

Essential Duties and Responsibilities

• Responsible for planning and directing sushi preparation.
• Must ensure the highest level of food quality, taste and presentation.
• Manages the sushi cooks and trains new personnel if necessary.
• Oversees the inventory of food and supplies.
• Collaborates with the Executive Chef to create an operating budget.
• Monitors sushi production, ordering, costs and consistency on a daily basis.
• Ensures that recipes and specifications are accurately written and are being adhered to by all sushi cooks and any other prep staff.
• Responsible for food safety and worker safety; Must maintain food Serve Safe Certifications.
• Performs specialized preparation techniques necessary for high-end sushi products.
• Experience creating high quality sushi including cooking rice, rolling sushi, temperature recording, cutting and professionally plating; Expert knife skills required.
• Expert knowledge of using woks, combi ovens and proper plate up with the use of tweezers.
• Ensure sushi workstations are stocked with specified tools, supplies and equipment to meet the business demand; Oversee the set-up, maintenance, and break down assigned station.
• Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established recipes in accordance to the Ten Palms and Flamingo room standards.
• Create the presentation standards for all sushi items; Oversee plating to be sure it is appealing and professional.
• Evaluate food waste and develop programs to minimize food waste.
• Confirm that raw or prepared foods and non-food supplies are handled in a manner that is consistent with state sanitation/health regulations and Gulfstream requirements.
• Ensure proper storage procedures as specified by Health Department and Gulfstream Park requirements (wrap, label, and date).
• Assist with daily pre-shift meetings with Flamingo Room/Suites Sous Chef or Culinary Director to review production assignments, menu features, specials, etc.
• Other duties as assigned by the Executive Chef.

Qualifications

• High school diploma or equivalent required.
• Minimum of five years’ experience as a Sushi Chef.
• Experience managing other cooks is preferred.
• Ability to provide verbal instructions quickly in a fast-paced environment.
• Must be able to communicate clearly with managers, kitchen, and dining room personnel.
• Advanced knife skills with professional level knowledge of butchering fish and meats.
• Ability to visually inspect food preparation and read and follow recipes.
• Ability to use all senses to ensure consistency and quality in food preparation and execution.
• Ability to operate, clean and maintain all equipment required in job functions.
• Knowledge of budgets, ordering food and supplies, and maintaining inventory.
• Must have experience using computers including Outlook email, excel spreadsheets, and general computer applications.
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals and percentages and recipe scaling.

Physical Demands and Work Environment

• The physical demands and work environment characteristics described are representative of those that must be met by an employee 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 employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds frequently, and up to 10 pounds constantly all while standing, bending, stooping, twisting, reaching, and walking. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

• Must be able to work in a standing position for long periods of time (up to 10 hours).

• While performing the duties of this job, the employee is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The employee is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult guests or staff members. The noise level in the work environment varies from light to moderate.

Licenses, Certifications, Registration: Requires a pari-mutuel license.