Sushi Chef

1 week ago

White Sulphur Springs, West Virginia, United States The Greenbrier Hotel Full time

Job Overview

Position: Sushi Chef

Department: Culinary Team

Objective: To consistently deliver an exceptional dining experience through outstanding culinary creations, beautiful presentations, and superior service.

Key Responsibilities:

  • Prepare, cook, and serve all sushi and food items as specified in the menu and according to the guidelines provided.
  • Manage line assignments as scheduled, including both station preparation and service.
  • Maintain organization and readiness of the kitchen workspace.
  • Assess the condition of kitchen equipment and gather necessary utensils, tools, and supplies.
  • Delegate tasks effectively to ensure food production meets high standards and adheres to all recipes and methods.
  • Continuously improve food quality and production standards in the Asian cuisine section.
  • Develop seasonal dishes and menus, ensuring all processes and procedures are in place for consistency.
  • Ensure guests receive a memorable experience in line with the establishment's prestigious standards.
  • Coordinate logistics for events/functions to meet guest expectations at the highest quality.

Additional Responsibilities:

  • Maintain cleanliness, organization, and care of all kitchen equipment and work areas.
  • Supervise and implement safe and efficient work practices among kitchen staff.
  • Foster a positive work environment and team collaboration.

Candidate Competencies:

  • Problem Solving: Ability to analyze issues, gather relevant information, and make informed decisions.
  • Adaptability: Openness to new ideas and willingness to support necessary changes.
  • Team Engagement: Respectful interaction with colleagues and valuing diverse perspectives.
  • Collaboration: Focus on team success and building strong relationships with coworkers.
  • Customer Service Improvement: Commitment to enhancing customer service quality and processes.
  • Results Orientation: Demonstrates urgency in achieving goals and delivering on commitments.
  • Personal Leadership: Consistent alignment with company values and ethical principles.
  • Technical Proficiency: Maintains and shares culinary knowledge and skills with the team.

Working Hours:

  • 6 days per week (8-10 hours per day)
  • Days off and hours may vary.

Experience Requirements:

  • Comprehensive knowledge of sushi, sashimi, and various Asian dishes.
  • Minimum of 5 years in food production or completion of a culinary apprenticeship.
  • Catering experience is preferred.

Educational Background:

  • High School Diploma or G.E.D. with relevant experience.
  • A.O.S. or A.S. Degree in culinary arts with 3 years of experience.

Technical Skills:

  • Ability to interact with guests in an open kitchen environment.
  • Valid Food Handler's Permit.
  • Capacity to work efficiently in a fast-paced setting.
  • Strong work ethic and excellent time management skills.
  • Leadership capabilities to guide a motivated team.
  • Proficient in culinary arts, particularly sushi and Asian cuisine.
  • Innovative and creative approach to culinary tasks.
  • Basic computer literacy, including familiarity with Excel and Word.

Supervision Structure:

  • Reports to the Sous Chef and Executive Chef.
  • Supervises a team of 3-6 individuals to ensure high-quality food production.

Additional Attributes:

  • Consistent demonstration of essential attributes.
  • Ability to accept constructive feedback.
  • Strong time management skills.

*Requirements are subject to change*

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