Sushi Chef Salary at Namas BETA

**Job Description** The Executive Sous Chef, located with University of Tennesse is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. **Job Responsibilities** + Ensures culinary production appropriately connects to the Executional Framework + Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards + Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food + Train and manage culinary and kitchen employees to use best practice

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 11 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafs feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 re

Job Summary: The sushi chef is responsible for all aspects of producing sushi for our in-store fresh sushi program. There will be a lot of direct interaction with customers during production and through frequent sampling. The chef must be able to work in a clean and organized fashion since production happens in front of the customer. The chef will also need to be outgoing, friendly, and willing to answer any questions our customers may have. Essential Job Functions: The first and most important responsibility becomes to acknowledge, greet, and engage all guests.Prepare various finfish, shellfish, and fresh produce items to be used in the sushi.Prepare, test, and maintain food safety records for sushi rice.Assemble, package, and label various forms of sushi, sides, and spring rolls for sale to the customer.Assemble custom sushi rolls at the request of the customer.Responsible for training and assisting other Associates as needed. Complete compliance of all Food City policies and procedu

Job Summary: The sushi chef is responsible for all aspects of producing sushi for our in-store fresh sushi program. There will be a lot of direct interaction with customers during production and through frequent sampling. The chef must be able to work in a clean and organized fashion since production happens in front of the customer. The chef will also need to be outgoing, friendly, and willing to answer any questions our customers may have. Essential Job Functions: The first and most important responsibility becomes to acknowledge, greet, and engage all guests.Prepare various finfish, shellfish, and fresh produce items to be used in the sushi.Prepare, test, and maintain food safety records for sushi rice.Assemble, package, and label various forms of sushi, sides, and spring rolls for sale to the customer.Assemble custom sushi rolls at the request of the customer.Responsible for training and assisting other Associates as needed. Complete compliance of all Food City policies and procedu

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget. This Executive Chef will specifically oversee the daily operations of the TWO Loco Burro Back of House (BOH) Kitchens. This role will ensure that performance goals at both locations are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. There will also be a responsibility for menu building, creating new and improving on current recipes and maintaining the highest consistency standa

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. QUALIFICATIONS: Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant. Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing. Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, hi

Job Summary Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: + Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant. + Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff. + Possesses comprehensive knowledge of subject matter. + Provides le

Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations. Uphold menu and recipes to Ole Red standards. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. Prepare items from catering menus for catering and banquet events. Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company. Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant. Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections. Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required. Train culinary team on the maintenance, cleaning, and operation