Sushi Chef

Job summary

The sushi chef is responsible for preparing high-quality Japanese meals and specialty foods while managing food costs and inventory. They also supervise and train kitchen staff and create new recipes to maintain quality standards.

Job details

Overview Languages English Education Other trades certificate or diploma or equivalent experience Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Experience and specialization Cuisine specialties Japanese cuisine Additional information Work conditions and physical capabilities Fast-paced environment Attention to detail Standing for extended periods Personal suitability Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Dental plan Health care plan Financial benefits Gratuities Other Benefits Other benefits Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for youths Participates in a government or community program or initiative that supports youth employment

What you’ll do

The sushi chef is responsible for preparing high-quality Japanese meals and specialty foods while managing food costs and inventory. They also supervise and train kitchen staff and create new recipes to maintain quality standards.

Requirements

Candidates must have 3 to 5 years of experience and a trade certificate, diploma, or equivalent. Proficiency in Japanese cuisine and the ability to work in a fast-paced environment are required.

Benefits

• Health Benefits • Dental Plan • Health Care Plan • Gratuities

Listed skills

• Food safety · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Japanese Cuisine
• Menu Planning
• Food Cost Management
• Inventory Management
• Staff Training
• Kitchen Supervision
• Recipe Creation
• Food Safety
• Allergy Management
• Cooking Techniques

Job areas

• Food & Beverage
• Hospitality
• Trades
• Management & Leadership