Sushi Culinary Specialist

1 week ago

Santa Barbara, California, United States Rosewood Hotel Group Full time
Position Overview: The Sushi Culinary Specialist is tasked with the preparation, setup, and delivery of exceptional service across all aspects of the Sushi Menu creation. This includes, but is not limited to, kaiseki style dining, presentation of Zensai, tsukuri, yakimono, Nigiri, carpaccio, rolls, utilizing seasonal fish in line with established standards and plating guidelines. It is essential to uphold organization, cleanliness, and sanitation within work areas and equipment.

Key Responsibilities:
  • Maintain comprehensive knowledge of and adhere to all departmental policies, service protocols, and standards.
  • Ensure that quality standards are consistently upheld at a superior level.
  • Strictly follow state sanitation and health regulations along with hotel requirements.
  • Acquire complete knowledge of proper maintenance and usage of equipment; utilize tools only as intended, ensuring safety.
  • Comply with all departmental and hotel policies and procedures.
  • Collaborate with the Kitchen Supervisor to discuss assignments, expected business levels, and other relevant information.
  • Execute opening duties:
    • Prepare a workstation with necessary mis en place, tools, equipment, and supplies according to standards.
    • Assess the cleanliness and functionality of all tools, equipment, and supplies, ensuring compliance with standards.
    • Review production schedules and inventory levels.
    • Identify priority tasks for the day.
    • Notify the Kitchen Supervisor of any supplies needed for daily operations.
    • Move supplies from storage and stock in designated areas.
    • Inspect and maintain the cleanliness and organization of the line and workstations throughout the shift.
    • Initiate prep work and production of items required for the day.
  • Select, clean, and prepare meats, seafood, and vegetables.
  • Ice seafood as per procedures throughout the day.
  • Prepare amenity orders for Room Service following specified requirements and hotel standards.
  • Ensure the P.O.S. printer at the workstation is operational and adequately stocked with paper.
  • Prepare and produce sauté, grill, and sauce items from the menu for designated food and beverage outlets.
  • Follow recipes and yield guides to prepare all dishes according to departmental standards.
  • Alert the Kitchen Supervisor of any shortages before items run out.
  • Communicate any assistance needed during peak periods to the Kitchen Supervisor to ensure optimal guest service.
  • Inform the Kitchen Supervisor of any surplus items that can be utilized in daily specials or elsewhere.
  • Adhere to proper storage procedures as outlined by health regulations and hotel standards.
  • Minimize waste and maintain controls to achieve forecasted food costs.
  • Sanitize cutting boards and work surfaces.
  • Transport dirty pots and pans to the cleaning station.
  • Guide and assist Stewards to enhance the efficiency of the cleanup process.
  • Conclude work station duties and complete closing responsibilities according to departmental standards:
    • Return all food items to appropriate storage areas.
    • Rotate all returned products.
    • Wrap, cover, label, and date all items being stored.
    • Organize and tidy all storage areas.
    • Clean and sanitize food prep areas, reach-ins/walk-ins, and shelves.
    • Return all unused and clean utensils/equipment to designated locations.
    • Turn off all equipment not required for the next shift.
    • Restock items that were depleted during the shift.
    • Review work status and follow-up actions with the Supervisor before departure.
  • Display a friendly, helpful, and courteous demeanor when interacting with guests and colleagues.
  • Perform all other duties as assigned.
Confidentiality: While employed with the company, access to various confidential information regarding the company, guests, and associates will be granted. It is crucial that all such information remains confidential and is not disclosed to anyone outside the company, guests, and associates unless otherwise specified.

General Skills: Must demonstrate attention to detail, speed, and accuracy in job functions; prioritize, organize, and follow up effectively; remain calm and resolve issues using sound judgment; thoroughly follow directions; understand and respond to guest service needs; collaborate effectively with co-workers as part of a team; work independently with minimal supervision; and maintain confidentiality of guest information and relevant hotel data.

Technical Skills:
  • Knowledge: Ability to perform job functions with precision, speed, and accuracy; prioritize, organize, and follow through; think clearly, remain calm, and resolve issues with good judgment; work effectively under pressure to meet production schedules and timelines for guests' hot food orders.
  • Ability to maintain good coordination; transport cases of received goods to the workstation; move pots and pans of food from storage/prep areas to the serving line; endure an 8-12 hour shift in hot, noisy, and sometimes confined conditions.
  • Proficiency in working with all Japanese products and food ingredients, utilizing all senses to ensure quality standards are met.
  • Ability to differentiate expiration dates; operate, clean, and maintain all equipment necessary for job functions.
  • Capability to comprehend and follow recipes; adapt recipes as needed; produce creative and artistic food presentations; perform job functions with minimal supervision; and work collaboratively with co-workers as part of a team.
Language Requirements: Proficiency in speaking, reading, and writing English is required, with fluency in additional languages preferred.

Physical Requirements:
  • Must be able to exert physical effort in transporting 20 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times during work periods, and effectively communicate with guests and co-workers.
  • Kitchen Environment: Constant exposure to heat, cold, slippery surfaces, and appliances such as stoves, ovens, dishwashers, cooking tops, and cleaning tools.
Qualifications:
  • Diploma/Some College or an equivalent combination of education and work-related experience.
  • Current and valid Food Handler's Certification is required.
Experience:
  • Minimum of three years of experience as a sushi cook in a Japanese restaurant.
  • Preferred exposure to hotel operations (i.e., Culinary).
  • Experience in a luxury or ultra-luxury property or brand is preferred.
The compensation for this position ranges from $24.00 to $25.00 per hour, reflecting the pay scale that the Hotel reasonably expects to offer.

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