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Sushi Cook
3 months ago
Summary of Key Responsibilities
Responsibilities and essential job functions include but are not limited to the following:
Accurately and efficiently prepare the highest quality of sushi for our guests; compiling consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Provide training and guidance to other members regarding sushi culinary cooking procedures and plating Prepare and present all food items, hot and cold per sushi outlet standards and norms Assume 100% responsibility for quality of products serves Assist in the preparation all banquet event orders Adhere to all DHEC regulations for cleanliness and sanitation Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period Portions food products prior to cooking according to standard portion sizes and recipe specifications Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining Follows proper plate presentation and garnish set up for all dishes Handles, stores and rotates all products properly Assists in food prep assignments during off-peak periods as needed Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. Attends all scheduled employee meetings and brings suggestions for improvement Performs other related duties as assigned by the Kitchen Manager or manager-on-duty RequirementsRequired Knowledge, Skills & Abilities:
A minimum 2 years’ experience in kitchen preparation and line cook experience Basic understanding of professional cooking and knife handling skills Basic food cost knowledge Understanding and knowledge of kitchen safety, sanitation and food handling procedures. Must be available to work nights, weekends and holidays. Must be able to speak, read and understand basic cooking directions. Must be able to communicate clearly with managers, kitchen and restaurant employees Ability to model and act in accordance with The Indigo Road guiding principlePhysical Requirements:
Constant standing/walking Occasional environmental exposures to cold, heat and water Occasional stooping, kneeling or crawling Occasional pushing, pulling, lifting or carrying up to 50 lbs. Occasional ascending or descending ladders, stairs, ramps Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine Constant reaching, turning, and performing precision work around the kitchen area Constant receiving detailed information through oral communication Constant talking, expressing or exchanging ideas by means of the spoken word