Head Sushi Chef - Sushi Roku Palo Alto *** Opening Soon

COME JOIN OUR TEAM!

Sushi Roku Palo Alto is opening soon and looking for the best in our industry to join our team.

Sushi Roku is a game-changer in the world of Japanese cuisine based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including BOA Steakhouse and Katana Robatayaki and Sushi Bar. This innovative Japanese sushi concept is soon to make its mark in Palo Alto, CA, bringing together a blend of inventive fusion dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, Sushi Roku has quickly become a go-to destination for tastemakers from Los Angeles, Orange County, Las Vegas, and beyond. Get ready to embark on a culinary journey like no other at Sushi Roku Palo Alto.

JOB SUMMARY

This position is responsible for the overall direction and coordination of our restaurant’s sushi department including the organization and procurement of all sushi bar operations. The Head Sushi Chef must combine a thorough knowledge of Japanese cuisine with the ability to train and manage the kitchen staff, select the right ingredients, design a successful menu and present our dishes in the most appealing way.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to:

• Have an extensive knowledge of our restaurant’s food offerings and beverage program
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures
• Direct staffing, training, and evaluation of sushi bar employees in accordance with our policies and procedures
• Teach proper cooking techniques and guarantee that all guests receive sushi orders made per our restaurant specifications and standards
• Train and coach staff to focus on recipe adherence, addressing poor performance and correcting bad habits
• Plan and coordinate daily menus and continuously work to fine-tune recipe specifications
• Experienced and highly skilled in making traditional sushi and sushi rolls with a comprehensive knowledge of Japanese cuisine, sake, fish, seafood and cooking techniques
• Inspect the quality of fruits, vegetables and fish used to prepare sushi dishes and ensure food item consistency
• Prepare various types of sushi dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety
• Inspect walk-ins and other storage facilities to ensure they are cleanliness and report any issues with equipment to the restaurant manager on duty
• Conduct monthly inventory and manage labor cost according to budget
• Maintain a clean and sanitary workstation of the sushi bar and monitor food production areas to ensure compliance with safety and sanitation procedures
• Perform additional responsibilities as requested by the Executive Chef or Restaurant Manager on duty
• Fulfill all record keeping and administration requirements including financial statements, invoices, inventory, and employee paperwork
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodicals
• Create a positive work environment for our employees through friendly, caring and professional communication
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

SUPERVISORY RESPONSIBILITIES

Supervises management of hourly Sushi Chef employees, oversees the overall direction, coordination, and evaluation of the sushi chef employees and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older.

EDUCATION and/or EXPERIENCE

Completion of a post-secondary culinary arts program and 3 to 5 years of sushi bar experience, preferably in a supervisor role is highly preferred.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common scientific measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.

MATHEMATICAL SKILLS

Ability to apply concepts such as factions, percentages, ratios and proportions.

REASONING ABILITY

Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.