Assistant Sushi Chef

Gurneys Inn Resort & Spa LLC•Paradise Valley, AZ

56d•Onsite

About The Position

As an Assistant Sushi Chef, you support the head Sushi Chef in preparing high-quality sushi dishes, ensuring freshness, consistency, and proper food handling. You assist in overseeing production, training new sushi partners, and maintaining an organized, sanitary workspace. This role plays a key part in the success of Sanctuary on Camelback Mountain by upholding exceptional food quality, enhancing the guest experience, and fostering a collaborative and motivated culinary team.

Requirements

Proven 2 years of work experience in a sushi restaurant or Japanese cuisine setting
Knowledge of traditional & Modern Japanese cuisine and sushi rolling techniques
Requires extending arms, bending and stooping to reach materials.
Ability to work on slippery surfaces, and work well under pressure.
Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.).
Ability to lift 100 lbs. and carry 50 lbs.
Thorough knowledge of food products, standard recipes and proper preparation.
Must be experienced in the operation of all commercial kitchen equipment.
Must work well with all other departments.
Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented.
Ability to listen effectively, to speak and write English clearly.
Good communication skills; able to manage and motivate people.
Promote excellent guest relations while living the Sanctuary Commitments.
Maintain a high level of work quality and quantity per resort standards.
At all times maintain the highest standards of professionalism, ethics, and a positive attitude.
Must have and maintain a valid food handler license

Nice To Haves

Previous experience in a sushi restaurant or Japanese cuisine setting preferred.
Strong knowledge of sushi-making techniques, including preparation of sushi, sashimi, nigiri, and specialty rolls.
Experience with hospitality and customer service required.
Prefer Culinary Degree.

Responsibilities

Oversee daily operations of the sushi menu, including ordering, storage, and handling of food products.
Ensure proper storage, handling, and usage of kitchen equipment.
Select, train, and supervise kitchen staff in preparing menu items.
Ensure receiving, storage, and rotation of food products complies with Health Department regulations.
Adhere to cost and quality control procedures.
Supervise the daily cleaning of walk-ins and reach-ins for safety.
Report equipment requiring repair to the Chef and engineering.
Assist with special events, including VIP parties and staff meetings.
Maintain a positive work atmosphere by promoting good relationships with guests, vendors, co-workers, and management.
Carry out supervisory responsibilities in line with organizational policies and law.
Ensure stations are properly staffed while controlling payroll costs.
Foster high employee morale through training and motivation.
Cultivate strong relationships with service staff to enhance teamwork.
Ensure employees uphold high standards of dress, hygiene, and equipment care.
Conduct performance appraisals and provide coaching for continued staff development.
Perform additional duties as requested by the Executive Chef.