Head Sushi Chef

Atlas Restaurant Group•Wilmington, DE

5h•$67,000 - $72,000

About The Position

The Head Sushi Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. The Head Sushi Chef will have the opportunity to create and have input on new menu creations. A key responsibility will be mentoring, training, and assessing the Sushi Line and overseeing all other BOH team members.

Requirements

Ability to work a flexible schedule including evenings, weekends, holidays and extended hours as needed
Self-starter capable of leading, directing, and supporting a diverse team with high interpersonal and communication skills
Commitment to delivering high-quality food and dining experiences
Proven ability to teach and mentor kitchen staff
Strong knowledge of various cuisines, cooking techniques, and dietary accommodations
Exceptional communication, interpersonal and supervisory skills
Demonstrate dependability by being reliable, responsible, and able to fulfill required obligations
Creative thinking and problem-solving skills to effectively address various situations in a changing environment
Strong organizational skills with the ability to multitask in a fast paced environment
3+ years of related high-volume experience required as a Head Sushi Chef
2+ years of management experience required
A passion for food, exceptional work ethic and dedication
Experience with back of house administrative and managerial duties a must

Responsibilities

Monitor and ensure that standard kitchen operating procedures are met.
Manage all kitchen employees including training, mentoring, and disciplining.
Support and manage prep for service ensuring all prep items and recipes are made to standard.
Oversee the line during service while monitoring cooks’ progress and flow of service.
Oversee the flow of the kitchen and the flow of food to maintain service standards.
Collaborate with the Executive Chef on menu creations and daily specials.
Assist in interviewing and selecting all new hires.
Assist monitoring the receiving of all products to ensure it meets restaurant standards.
In partnership with the Corporate Executive Chef and Executive Chef, develop new menu items and ensure proper execution and roll out of any new additions.
Assist in any administrative responsibilities.
Manage inventory and costs with the Corporate Executive Chef and Concept/Regional Chef.
Support staffing needs for BOH open positions.