Sushi Chef/Roller

ESSENTIAL DUTIES AND RESPONSIBILITIES

• To uphold the One Concept Restaurant Group Values and Mission Statement while performing positional responsibilities and adhering to company policies and procedures, as stated in the Employee Handbook.

• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

• Consults with the General Manager about food production aspects of special events being planned.

• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of guests.

• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

• Provides training and professional development opportunities for all kitchen staff.

• Ensures that representatives from the kitchen attend service lineups and meetings.

• Attends food and beverage staff and management meetings.

• Establishes controls to minimize food and supply waste and theft

• Treat every employee, guest, partner and vendor with respect and dignity.

• Ensure that the team is on time and in position.

• Effectively communicates with the team, utilizes constant verbal communication to motivate.

• Ensure the highest levels of cleanliness and organization are always maintained in the kitchen, without exception. All sanitation and health department codes and company checklists must be followed.

• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.

• Always support safe work habits and a safe working environment.

• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

• Ensure that the kitchen/sushi bar is properly equipped, and everything is working properly.

• Ensure the proper execution of all recipes.

• Ensure proper and timely execution of food (accurate plating, hot food hot and cold food cold). Ensuring all food is served within the allotted time frame. Expedite when necessary.

• Oversee the sourcing of product. Ensures the purchase of the best quality ingredients, the proper spec and the right price.

• Ensure that all health department and company policies and procedures for receiving, storage and rotation are being followed.

• Follow all guidelines for daily operating procedures.

• Follows production and ordering systems and updates pars in accordance with current business levels. Prioritize production every shift. Check production for next day, be proactive.

• Follow all company policies and procedures for inventory controls.

• Follow all company policies and procedures for budgeting and reporting.

• Oversee the Butchering by maintaining product quality and appropriate yields.

• Oversee Family Meal planning and production.

• Accurately plan menu’s, prepare recipes and determine related costs. Works on new dishes when time allows.

• Oversee yield tests (being done daily and accurately).

• Ensure daily line up of culinary team.

• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability

• Leads by example, mentors and develops all Junior Chefs and all culinary staff.

• Trains and educates front of house staff on menu items.

• Follow directions given by Executive Chef.

• Perform other job-related activities as required or assigned by supervisor.

Position Characteristics

Displays a pleasant and cheerful disposition. Displays leadership and can motivate staff members. Must maintain a high level of integrity. Can adapt in difficult situations, can solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks. Must possess the ability to communicate via written and oral communication with the culinary team and customers alike. Must be able to present critical information and data to the executive team in confidence and in a timely manner.

Education and Experience:

• Food Handler’s Permit is necessary.
• 2 years experience as sushi chef.

Sushi Chef Overview

One Concept Restaurant Group hiring passionate, responsible, reliable, and experience line cooks. The cooks must have a high level of standard for work. We are looking for cooks that work with intention, purpose, and cleanliness. This is an amazing opportunity to grow with us!

Must have at least 2-5 years or more Sushi Bar or Asian restaurant experience. Restaurant experience and culinary school is preferred, but not a must.

Requirements for Success:

• Ability to manage a station from prep to service

• Prepare ingredients then cook and assemble dishes as indicated by recipes

• Perform portion control and minimize waste to keep cost within forecasted range

• Ensure that all dishes are prepared in a timely manner by restocking ingredients at workstation and meeting prep times to ensure smooth delivery

• Set up and clean station according to restaurant protocol

• Maintain a clean workstation area, including kitchen equipment, tables, and shelves

• Comply with applicable sanitary, health, and personal hygiene standards

• Ensure quality and freshness of ingredients and products

• Commitment to excellence

• Desire to learn

• Positive attitude

• Passion for food and hospitality

• Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef

• 2-5 years' experience preferred

Tremendous career growth opportunities are absolutely on the table for those who apply!

Job Type: Full-time

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• Employee discount

Physical Setting:

• Bar
• Casual dining restaurant
• Fine dining restaurant
• Upscale casual restaurant

Schedule:

• 10 hour shift
• 12 hour shift
• Day shift
• Evening shift
• Every weekend
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Denver, CO 80203: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Sushi Chef: 2 years (Required)

Language:

• Chinese (Preferred)
• English (Preferred)

Work Location: One location