SUMMARY

The Sushi Chef oversees and participates in the area set-up and quality control of the Sushi area food items, ensuring sushi is prepared in a timely fashion that is consistent with all safety and sanitation standards. The Sushi Chef will assist in advising the kitchen in preparation, assembly, portioning and garnishing of sushi to ensure that methods meet specifications.  A qualified candidate must be a results-oriented, hands-on professional with the ability to deal effectively and interact well with the guests and Team Members. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.  GSR offers Full Time Team Members a comprehensive benefits package, including medical insurance. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

Directly manages the team of sushi cooks, ensuring they are staffed, and engaged in properly preparing and cooking food. Trains and oversees Sushi Cooks in preparation, portioning and garnishing of food to ensure that methods meet specifications. Couches and counsels the team towards improved performance.   Ensures all raw ingredients are available and prepared for use in recipes.

·         Audits food storeroom items for quality and consistency, food cost, proper rotation, and revenues.

Controls cost of goods and places orders for food/product needed. Controls labor costs; creates schedules for the Sushi Cooks. Prepares sushi at the sushi bar alongside the team of Sushi Cooks. Oversees staff performance, product quality and production flow. Fosters improvements where needed. Enforces daily sanitation, hand washing, safety codes and operational standards. Assists the Chef and Sous Chef with requisitions for materials as needed and ensures equipment is maintained and available for use. Assists in managing daily quality of service; develops and implements receipts and presentations; covers shifts as required. Ability to remember, recite and promote the variety of menu items and standard recipes used by the F & B department. Listens and responds to guest inquiries using a positive, clear speaking voice. Answer questions and offers assistance to provide guest satisfaction. Relays accurate information to guests regarding hours of operation, Hotel services, directions to local attractions or function rooms, car rentals, airline shuttle service, etc. Interacts with hotel guests to provide for special requests.

KNOWLEDGE/SKILLS/ABILITIES

Able to work in a productive and cohesive team environment. Can perform duties within multiple temperature ranges from hot to cold. Maintain a neat, clean, and well-groomed appearance. Able to work with interruptions. Strong knowledge of food service industry, cuisines, and beverages. Have the desire to be extremely organized and prioritize work and meet deadlines. Must possess sufficient mathematical skills needed to complete recipes, schedules, forecasts, and budgets. Must be able to read and understand financial statements; must have experience with controlling labor costs and costs of goods. Experience in taking inventory and maintaining par levels of food items.

EDUCATION and/or EXPERIENCE

Any combination of education, training, or experience that provides the required knowledge, skills, and abilities. Must have experience in a high-volume Sushi restaurant with 3-5 years leadership experience. Health Department certified and Alcohol Awareness certified.

PHYSICAL DEMANDS

While performing the duties of this job, the Team Member must be able to maintain physical stamina and proper mental attitude to work under pressure in a fast-paced, casino-restaurant environment and effectively deal with guests, management, team members and others.   Is regularly required to sit; stand; walk and move through all areas of the restaurant & casino; speak and hear; use hands to finger, handle, or feel.  May reach with hands and arms above shoulder level; bend/stoop, squat, balance, kneel, lift and push/pull.  Simple/power grasping, repetitive use of the hands and fine hand manipulation is required to complete essential functions. The Team Member must occasionally lift and/or move up to 50 pounds, up to 4 feet in height.   Specific vision abilities required by this job include close vision, distance visions, color vision, peripheral vision, depth perception, and ability to adjust focus.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function. Work performed indoors, in a climate-controlled environment. The noise level in the work environment is usually moderate to loud. Team Member may be exposed to odor and secondhand smoke.  Share