POSITION PURPOSE

In the sushi chef role, you will be responsible forpreparing different types of sushi such as nigiri and maki rolls. You will also manage the ingredients handling and preparation in accordance with food health and safety regulations and restaurant standards. It is crucial that you maintain a deep understanding of which ingredients taste well together. The Sushi Chef responsibilities includestudying recipes, setting up menus, preparing high-quality dishes, preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed.Ensure a positive guest experience, taking ownership of situations and following up on every request.

ESSENTIAL RESPONSIBILITIES

• Thorough knowledge of food products, standard recipes, and proper preparation.

• Strong knowledge of different types of fish, seafood, and other sushi ingredients, including their characteristics and seasonality.

• Prepare various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.

• Menu development and innovation with sushi dishes including recipes for various outlets including recurring Omakase.

• Hire and train sushi chefs as needed.

• Inspect the quality of fruits, vegetables, and fish used to prepare sushi dishes and inform the vendor when quality is sub-standard.

• Regular ordering and inventory of food supplies and other products. Ensure the product is properly received and invoices processed timely.

• Ensure the quality and freshness of all ingredients used in sushi preparation.

• Ensure strict adherence to all health standards. Knowledge of food safety and sanitation regulations, including proper handling and storage of raw fish and seafood.

• Maintain a clean and organized work area, including proper storage and rotation of ingredients.

• Provide excellent customer service by answering questions, taking special requests, and ensuring customer satisfaction.

• Excellent knife skills and proficiency in various sushi techniques, such as cutting, slicing, rolling, and shaping sushi.

• Ability to create visually appealing and well-presented sushi dishes that showcase creativity and attention to detail.

• Effective time management skills to ensure timely food preparation and service.

• Attention to detail and a commitment to maintaining high standards of quality and consistency in sushi preparation.

• Ability to work well under pressure in a fast-paced kitchen environment.

• Strong communication and interpersonal skills to interact with customers, kitchen staff, and management.

• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.

• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

• Responsible for maintaininghigh energy, positive attitude, andprofessional appearance.

• Be familiar with all company policies and benefits.

• Ensure all documentation is kept secure and up to date.

• Manage the payroll and time & attendance for the assigned outlet staff.

• Implement effective control of food, beverage, and labor costs among assigned outlets.

• Conduct orders of food and beverage supplies.

• Ability to distinguish product quality, taste, texture, and presentation and instruction on preparation.

• Work with Azul leadership and ownership developing concepts and equipment design.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the outlet:

• Monitor activities and troubleshoot problems.

• Operate word processing program in computer.

• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

• Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Requires good communication skills, both verbal and written.

• Proven experience working in upscale sushi restaurants.

• Sound knowledge of food safety regulations.

• The ability to work under pressure.

• The ability to stand for long periods of time.

• Excellent time-management skills.

• Exceptional customer service skills.

• Knife skills.

• Cook and prepare a variety of food items, including preparation of ingredients need and operation of multiple deep fryers.

• Full food service preparation in a high-quality restaurant featuring seasonal, farm-fresh fare, with expensive wine and spirits offerings.

• Communicate daily with customers and internal associates about the types of sushi and learn of any food allergies and/or dietary restrictions.

• Increase product safety by developing and implementing HACCP plan for raw fish handling and storage per request of local health department.

• Follow standard procedure food safety regulations HACCP.

• Maintain cleanliness and organization of sushi station.

• Receive extensive training in workplace cleanliness and safety.

PHYSICAL DEMANDS

• Most work tasks are performed in and outdoors. Temperature generally is moderate and controlled by building environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens ( 110F), possibly for one hour or more.

• Ability to distinguish product quality, taste, texture and presentation and observe preparation.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

• Must be able to lift up to 50 lbs. occasionally.

• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.

• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

• Stand for long periods of time.

• Use their hands to handle, control, or feel objects, tools, or controls.

• Repeat the same movements.

• Walk or run for long periods of time.

• Bend or twist their body.

EDUCATION

• High school diploma or GED.

• Associate degree in culinary arts or American Culinary Federation (ACF) certification is preferred.

EXPERIENCE

3 - 5 years’ experience in related field.

LICENSES OR CERTIFICATES

Ability to obtain and/or maintain any government required licenses, certificates or permits.

• Valid food handler's license.

GROOMING

All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality Group, LLC standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards, which may be established by Azul Hospitality Group, LLC, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality Group, LLC rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.