GENERAL PURPOSE

To contribute to the production of the highest possible food quality in the sushi bar through mentorship leaded by our management team. All production is carried out in line with the appropriate food portion control and is in line with the departmental business plan and service concepts.

MAIN DUTIES

Note: This is not an all inclusive list. Additional duties may be assigned.

• Ensures the highest food quality appropriate to the market by assisting the chefs in all areas of sushi bar operations
• Prepares and correctly garnishes all food orders as they are received in accordance with menu specifications
• Prepares all kitchen dishes; controls the positioning and rotation of food and ensures proper plate presentation
• Adheres to our companies food quality, preparation, recipes, and presentation
• Ensures the proper set-up of each item on the menus and their readiness
• Stores unused food properly to minimize waste and maximize quality
• Assisting chefs in checking and ordering fresh products and dry storage items required by sushi section
• Ensures readiness and makes priorities in case of last minute changes to reservations
• Proper safety, hygiene, and sanitation practices are followed
• Adheres to all health, sanitation and food safety rules and regulations
• Ensures that all potential and real hazards are reported and reduced immediately
• Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
• Maintains highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
• Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions, and all reservations
• Ensures that all food from all sections are delivered on time
• To carry out any other duties as directed by senior chefs
• To ensure that the food prepared in the restaurant kitchen is the standard that the executive chef has set

ACCOUNTABILITY

• Actively participates in assisting to achieve departmental goals and objectives and carries out assigned work by managers and supervisors
• Actively engages in your own personal development to benefit the business and improve your personal skills – probationary period reviews, training and development courses
• Actively participates in departmental meetings and any other meetings that you are required to attend
• Actively participates in addressing complaints and resolving problems

GENERAL DUTIES

• Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head Chef
• Attend any meeting or training session as required by kitchen seniors and management
• Maintains a safe and hygienic work environment
• Is conversant and complies with:
• The company fire and health and safety procedures
• The company security procedures
• The property facilities
• Licensing regulations
• Operation standards and departmental procedures

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to:

• Walk and stand
• Bend forward
• Kneel down
• Reach and grasp
• Push and pull objects
• Repetitive bending and lifting of items
• Repetitive arm movements

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE

• 2 years’ experience in sushi section or extensive knowledge of sushi
• Food Handler Certificate
• Ability to communicate with customers and peers with a friendly and positive attitude
• Self-motivated, continuously seeking to succeed and progress in career within the company
• Flexible and committed
• Enthusiastic and confident
• Ability to handle difficult situations successfully
• Good organizational skills

Work Remotely

• No

Job Type: Full-time

Pay: $18.00-$22.00 per hour

Additional pay:

• Tips

Benefits:

• Discounted or free food
• Life insurance
• Vision care

Flexible language requirement:

• French not required

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift

Experience:

• sushi cook: 2 years (required)

Work Location: In person

Expected start date: 2025-06-15