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DEPARTMENT: Kitchen FSLA STATUS: Non-Exempt

JOB TITLE: Sushi Cook SUPERVISES: None

REPORTS TO: Sushi Chef, Banquet Chefs, Executive Sous-Chef, Executive Chef

JOB SUMMARY: Responsible for supervising all Sushi and Sashimi items for menus, special events and promotions, etc. Responsible for checking all related function set-up online to SOPs and conducting taste panels. Observe Club safety rules and guidelines. The Sushi cook also assists the Demi-Chefs/Kitchen supervisors, and Sous Chef with any kitchen banquet or restaurant functions, as necessary. He/ she performs other necessary duties as requested by the Sous Chefs, or kitchen management and observes clubs’ safety rules and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.

You are looked on as a leader in the kitchen amongst your team.

As a sushi/banquet kitchen lead you’ll be an important part of every meal we serve and each member’s experience in our restaurants. We take pride in our quality of food and clean, effective kitchen. Our standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our members every day. Your role as a lead line cook is extremely important to our success. You will be trained on how to perform your skill/job. Your speed, consistency, and efficiency are imperative to the smooth operation of our kitchen and the satisfaction of our members. You will be responsible for high quality products and the necessary tools and equipment to complete your daily duties. At the end of the shift, you will check out with the Chef on duty to make sure everyone’s station is clean, and the kitchen is organized. Go over any restaurant event orders to make sure all items are ordered and prepped accordingly. You will have the same responsibilities as all other team members, with the addition of the leadership responsibilities that the chef hands you before, during, or after service to ensure the kitchen is ready for the next team/next day.

Your team relies on you to set the tone for the shift and to set good examples for all to follow in the kitchen. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, pizza oven, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

• Keeps in mind that the kitchen is a “TEAM” operation, the AM shift will prep for the PM shift and vice versa. Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.
• Prepares items as assigned Demi Chef/Sous Chef, or kitchen management production board.
• Keeps mise en place in banquet walk-in cooler carts, and hot food prepared sauces / soups in the a la carte walk-in cooler clean and organized at all times.
• Notifies Demi Chef/Sous Chef, or kitchen management in advance of unexpected product shortages.
• Carefully follows standard recipes when pre-preparing and preparing all items.
• Responsible for the mice and place and preparation all station needs.
• Responsible for setting up and maintaining the salt and pepper tray, including butter, tasting spoons, and olive oil.
• Prepares items as assigned by Sous Chefs, demi chefs, or kitchen management production board.
• Working knowledge of Club policies and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.
• Manages sushi production to ensure the highest quality preparation and presentation on a consistent basis. Checks and tastes food and takes corrective actions if necessary.
• Ensures production level is in accordance with business forecast. Establishes and maintains professional standards of conduct and appearance at all times and leads by example.
• Communicates with Executive Chef and kitchen management on regular basis and updates them. Conducts meetings with subordinates to ensure a consistency of product, highest sanitation and hygiene level in department is met. Establishes training needs with subordinates.
• Delegates responsibility and authority to subordinates for special tasks and follows up, provides clear and complete instruction, states expectations precisely and uses subordinates’ capabilities most effectively.
• Trains and evaluates sushi cooks on an ongoing basis and takes corrective actions accordingly.
• Completes assigned tasks given by Executive Chef in an accurate and timely fashion.
• Is sensitive to member requests and tries to accommodate any reasonable special request.
• Performs other necessary tasks as assigned by Executive Chef.
• Presents him/herself in the most professional manner at all times showing his/her leadership and self-control and works toward a common goal within the department and Club.
• Manages dating, labeling and covering all items in walk-in cooler and freezer.
• Maintains safety and security in workstation.
• Required to approve and document any overtime hours in this department.
• All Cooks and Sous Chefs are required to taste the food they produce on a consistent basis.
• Proposes new sushi concepts and other Asian foods as needed and requested by the banquet and executive chef.

EDUCATIONAL REQUIREMENTS

• Must have culinary degree or equivalent work at a sushi restaurant.
• Must be 18 years of age or older.
• Must have some culinary work experience and be able to pass the practical qualification test.
• Must have an educational / work history reference list available upon request.

WORKING CONDITIONS:

· Will vary, working environment is not limited to hot, cold, wet, and / or humid.

SPECIAL REQUIREMENTS:

• Must be able to work a flexible schedule and/or over time if needed.
• Must be available to work weekends and holidays.
• Must work well with others as a team and help co-workers as needed.
• Must have an outgoing personality.
• Should have an eye for detail.
• Must possess honesty and integrity.
• Must be courteous and tactful at all times.
• Must be innovative and look for areas that need improvement.
• Must treat others with kindness and respect at all times.
• Perform other duties as required.

PHYSICAL FUNCTIONS:

The physical demands and work environment characteristics described here 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 occasionally required to stand, walk, climb stairs, balance, stoop, kneel, crouch, crawl and/or sit up to 10 hours per day.
• Use hands to finger, handle, or feel objects, tools and/or controls.
• Reach with hands and arms.
• Hearing and talking sufficient enough to communicate with members, guests, and co-workers.
• Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to push, pull or lift up to 50lbs.
• Independent mobility throughout the Clubhouse

This job specification should not be construed to imply that these requirements are the exclusive standards of any position. Incumbents will follow any other instruction, and perform any other related duties, as may be required by their supervisor.