Executive Sushi Sous Chef | AVA Winter Park
About The Position
The Executive Sushi Sous Chef is the senior sushi leadership role at AVA Winter Park, overseeing the sushi program and reporting to the Executive Chef. The role owns the sushi program end-to-end, including menu development, sourcing, technique, and staff leadership, and is responsible for guest satisfaction and the effective operation of the sushi program as an independent profit center. The chef performs sushi preparation while directly leading, training, and mentoring sushi chefs and station staff, and supervises kitchen areas to ensure consistent, high-quality food. The position also manages broader back-of-house operations, including inventory, purchasing, food and labor costs, scheduling, food safety, sanitation, and kitchen procedures. Duties may be modified or reassigned by management.
Requirements
- At least 2–3 years of experience as a Sushi Chef in an Asian restaurant in a high-volume, upscale environment, including training and supervising junior sushi staff.
- Expert knowledge of sushi types, sushi-rolling techniques, and knife skills, including whole-fish butchery.
- At least 4 years in a kitchen managerial or supervisory role at a fast-paced, high-volume restaurant.
- Computer knowledge, including Excel, Windows, and POS systems.
- Good communication skills.
Nice To Haves
- Prior experience developing Omakase or specialty tasting menus.
- College degree or culinary school degree; preferred but not required.
Responsibilities
- Directly oversee, train, and mentor Sushi Chef(s) and sushi station staff.
- Own sushi menu development, recipe costing, sourcing, and presentation standards.
- Prepare and oversee maki, nigiri, sashimi, and specialty sushi items.
- Break down whole fish, portion fish, and inspect seafood for quality and freshness.
- Vet and manage seafood purveyors to meet quality, sustainability, and cost standards.
- Develop and execute Omakase menus and seasonal sushi specials.
- Ensure HACCP, cold-chain, and food-safety standards for raw fish and seafood handling.
- Serve as the senior sushi authority on duty and resolve quality and technique issues.
- Follow company policies and employee handbook requirements.
- Conduct physical inventories and daily high-cost perpetual inventory; enter inventory, purchases, invoices, sales, and ending inventory for the COGS sheet; and conduct monthly inventory.
- Manage food COGS, food purchasing, food par levels, and order guides, and follow food quality and pricing standards.
- Review prior-week labor, create coverage and cost-effective schedules, manage daily and weekly labor, and monitor overtime.
- Handle new-hire and termination procedures, employee injury reports, weekly management meetings, and staff pre-shifts.
- Coordinate plateware par levels with the front of house and manage dish-machine and chemical-company matters.
- Manage product mix, food quality and specifications, recipe adherence, product rotation using FIFO, and line checks.
- Maintain organization of back-of-house storage, prep, line, and dish areas, as well as sanitation standards, temperature logs, HACCP reviews, and sanitation walkthroughs.
- Ensure recipes, food preparation, butchering, protein portions, and presentation meet restaurant specifications and quality standards.
- Communicate effectively, contribute to events and menu changes or launches, and develop daily specials.
- Communicate issues, concerns, and updates to the Executive Sous Chef and Chef de Cuisine.
- Partner with the Executive Chef on sushi program P&L, COGS, and labor.
- Monitor temperature logs and kitchen opening and closing procedures.
- Apply managerial skills across the back of house and promote teamwork and training.
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
