Cook 1 - Sushi PM | Little Katana

Omni Hotels•Dallas, TX

35d•Onsite

About The Position

The Sushi Cook 1 is responsible for the preparation and presentation of sushi dishes according to the restaurant's high standards. This position requires a deep knowledge of traditional and contemporary sushi techniques, ensuring quality, efficiency, and customer satisfaction in a fast-paced kitchen environment.

Requirements

Prepare all food items following standard recipes and as specified on guest checks to ensure product consistency.
Collaborate effectively with the entire culinary team.
Adhere to food preparation, handling, and correct storage standards.
Support food and beverage portion control and waste management procedures.
Maintain coolers, freezers, prep areas, and equipment in compliance with State of Florida Health Department regulations at all times.
Apply basic math skills to understand and implement recipes and measurements.
Perform additional duties as assigned to meet business needs.
Minimum of 2-3 year of experience in an upscale sushi bar environment is required.
Must have State of Florida food safety certification.

Nice To Haves

Sushi-related education is preferred but not required.

Responsibilities

Prepare all items on the prep list according to standard procedures or instructions from the supervisor.
Ensure high quality at all times by inspecting food products for quality during prep and on the service line.
Verify portion control, weights, and counts before events or functions.
Cook and fire all food for service and prepare items for the line.
Monitor and maintain proper cooking times and temperatures.
Operate a rice cooker properly and efficiently.
Specialize in high-end sushi preparation.
Ensure proper product identification and execute correct butchery techniques for sushi-grade fish.
Adhere to all storage procedures when handling food from the walk-in and returning food to storage.
Maintain a clean and organized work area at all times.
Keep the walk-in, prep area, and equipment up to Health Department and EcoSure standards consistently.
Prepare food consistently following recipe cards, production, and portion standards as per server orders.
Label and date all food containers and rotate them according to Omni Hotel standards, ensuring perishables are kept at correct temperatures.
Check par levels for shift use, prepare necessary items, pull from the freezer, and set up the line. Report any out-of-stock items or potential shortages.
Return unused food items at the end of the shift to designated storage areas, ensuring all perishables are properly covered and dated.
Collaborate with other cooks to prepare meals for special events or specific requirements.
Perform any other job-related duties as assigned.