Sushi Sous Chef

5 days ago

Las Vegas, Nevada, United States Komodo - Las Vegas Full time
Komodo - Las Vegas Job Description

Groot Hospitality is seeking a highly skilled and experienced Sushi Sous Chef to join our team at Komodo - Las Vegas. As a key member of our culinary team, you will be responsible for overseeing the daily execution of all assigned kitchen food production and service execution while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness and maintenance, profitability, and supervision of staff.

Key Responsibilities:
  • Ensure all food entering the restaurant meets corporate specifications and health standards.
  • Prepare food to corporate specifications in presentation and recipe.
  • Initiate periodic quality checks for all products, i.e., temperature checks.
  • Work with Chef De cuisine regarding orders and all food products are to par levels.
  • Maintain the proper rotation of food to ensure quality and freshness.
  • Monitor weekly sales and adjust prep production levels.
  • Perform daily line checks with front-of-the-house managers.
  • Maintain and ensure that all food is prepared within acceptable kitchen times.
  • Ensure that all stations are properly stocked and set up.
  • Conduct periodic kitchen walkthroughs to ensure food quality meets corporate specifications.
  • Ensure restaurant and Health Department sanitation requirements are always maintained.
  • Ensure all kitchen equipment and working conditions are well maintained.
  • Practice prevention maintenance by providing daily, weekly, and monthly cleaning schedules.
  • Conduct periodic kitchen walkthroughs to ensure cleanliness standards.
  • Create and edit scheduling for kitchen staff throughout the week.
  • Send employees home when approaching overtime to be vigilant about labor costs.
  • Responsibilities include interviewing and screening of job applicants.
  • Hiring employees; recommending termination.
  • Assigning and directing work.
  • Appraising and awarding employee performance.
  • Discipline and coach employees.
  • Address complaints and resolve problems.
  • Provide ongoing training and development of each employee to assist them in reaching their potential; and
  • Establishes and follows up on short- and long-term goals for subordinates.
Requirements:
  • Bachelor's degree in Culinary or relevant field.
  • A minimum of 5 years' experience in a similar role.
  • Strong knowledge of cooking methods, kitchen equipment, and best practices.
  • Good understanding of MS Office and restaurant software programs.
  • Teamwork-oriented with outstanding leadership abilities.
  • Excellent communication and interpersonal skills.
  • Exceptional organizational, time management, and problem-solving skills.
  • Have extensive Japanese food preparation knowledge.
  • An extensive butchering of Japanese fish.
Working Conditions:
  • This position will spend 95% of the time standing.
  • Occasional environmental exposures to cold, heat and moisture.
  • The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
  • Must be able to speak, read and understand basic cooking directions.

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