Head Sushi Chef

Scratch Restaurants Group•Paradise, NV

2d•$95,000 - $110,000•Onsite

About The Position

Scratch Restaurants is seeking a Head Sushi Chef to lead its Encino restaurant. The role calls for a hands-on leader who works service on scheduled days, sets and maintains standards, builds a capable team and takes responsibility for the restaurant’s quality and success. The restaurant is open seven days a week, but the Head Sushi Chef will not work every service; they are expected to ensure standards hold even when they are off. The Head Sushi Chef leads the team, establishes systems and training, welcomes guests, and partners with the General Manager on team development and retention. They oversee receiving, inventory and purchasing with the GM or AGM; review monthly profit-and-loss statements and work toward yearly budget goals; and complete schedules, reports, paperwork and performance appraisals on time. The position also involves supporting the team wherever needed. This is a full-time position with weekly overtime available. The job requires supervisory experience, at least five years in a professional hospitality-driven restaurant, relevant sushi leadership experience, food safety certifications, and the ability to perform physically demanding work.

Requirements

Supervisory experience is required.
Experience as a Sous Sushi Chef or in a comparable leadership role.
At least 5 years of experience in a professional, hospitality-driven restaurant.
Safety, sanitation and food-handling certifications, including a Food Protection certificate from the local health department.
Strong English, communication, math and computer skills.
Ability to work 12-hour days on one's feet and lift up to 50 lbs.
Neat, clean and professional appearance.
Ability to solve problems in real time during service.
Ability to lead a team with little to no guidance.

Responsibilities

Lead the team and work service on scheduled days, including on the line.
Set standards and train the team so every shift meets expectations.
Welcome guests at the start of the night and see them off at the end.
Partner with the General Manager on training, retention and team culture.
Oversee receiving, inventory and purchasing with the GM or AGM.
Review monthly profit-and-loss statements and work toward yearly budget goals.
Take responsibility for quality and restaurant success alongside upper management.
Complete schedules, reports, paperwork and performance appraisals on time.
Support the team wherever needed.