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Responsibilities
Number one responsibility is to consistently ensure the highest quality of harmony with all colleaguesOther key relationships: Across departments, Across levels (e.g. interacts with different levels of the organization regularly, including senior leadership)Number one Responsibily is to consistently ensure the highest quality of harmony with all colleaguesCreate and oversee daily operating procedures for execution of sushi menu in accordance with business operating objectives, i.e., food cost, inventory control, portion control, quality of food, productivity, labor cost, speed in serviceEnsure the items prepared are always of the highest quality possible, both in presentation and taste; perfor...
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Responsibilities
Number one responsibility is to consistently ensure the highest quality of harmony with all colleagues
Other key relationships: Across departments, Across levels (e.g. interacts with different levels of the organization regularly, including senior leadership)
Number one Responsibily is to consistently ensure the highest quality of harmony with all colleagues
Create and oversee daily operating procedures for execution of sushi menu in accordance with business operating objectives, i.e., food cost, inventory control, portion control, quality of food, productivity, labor cost, speed in service
Ensure the items prepared are always of the highest quality possible, both in presentation and taste; perform regular spot checks for menu accuracy and taste in all areas
Recommend or create new menu items utilizing research on new or local products, trends, and member requests which deliver on financial target and quality expectations
Hire, schedule, train, coach / mentor, develop and manage performance of cuilinary employees, awareness of competition or other trendy venues
Train employees on sushi menu standards so execution can occur when not present
Anticipate daily business levels and ensure proper scheduling, inventory, and preparations for service, minimizing any spoiled or contaminated products
Control the quality and quantity of the ingredients, suggest modifications or other ingredients to be used which may yield a better profitability
Aid in the supervision of culinary employees to ensure all cleaning schedules, temperature records, opening/closing checklists are completed daily
Champion a clean and safe work environment by ensuring all safety, health, and food handling standards are followed
Assist with any member or guest issues/concerns in a professional and courteous manner
Attend department meetings and trainings as necessary
Any other duties as assigned
Qualifications
3+ years’ of culinary or kitchen experience
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members
Knowledge of F&B operational requirements
Excellent written and verbal communications skills in English
Has complete knowledge and understanding of all cookery techniques and processes
Thorough understanding of all occupational health and safety issues.
Understands the needs and direction of the hotel.
Demonstrates flexibility and high energy levels.
Interpersonal skills, communicator, team player and gives direction.
Has thorough knowledge of all food products – local and imported
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors, standing, walking, and moving for periods of greater than four (4) hours, and lifting, carrying, bending, stooping, squatting, reaching, pushing and pulling
