PM Sushi Cook - Naisho Room at The Watermark - Competitive Compensation!

B.F. Saul Company Hospitality Group•Tysons, VA

31d•Onsite

About The Position

Are you looking for a great place to work? Join our team as our new Sushi Cook for a Japanese style Bar & Lounge located in The Watermark Hotel in Tysons Corner, VA. Competitive compensation commensurate to experience. As a leading owner and operator in the Hospitality industry, we are committed to providing an unmatched career experience and are committed to the success and development of our team members. The 300-unit Watermark Hotel - Tysons is an upscale, all-suite facility with a chef driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space and a breakfast cafÃ©. The property is owned by Capital One Financial and operated by the B. F. Saul Company Hospitality Group. The Sushi Cook will work closely with the Executive Sushi Chef Hobin Kim to ensure the culinary department operates effectively, including adherence to health regulations. Under the guidance and supervision of Senior Kitchen Management and within the policies and procedures established by THE WATERMARK HOTEL, the Sushi Cook is to control the day-to-day operations of the kitchen and its staff in their duties and career development but not limited to. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets clientâs needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations.

Requirements

Minimum of three yearsâ experience as Sushi Cook in a fast-paced fine dining establishment. Japanese cuisine experience is preferred.
Excellent knowledge of high-quality ingredients and international cuisine.
Excellent working knowledge of knives and knife skills.
Working knowledge of weights, measures, and various cooking techniques.
Excellent customer service skills.
Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry).
Professional appearance and demeanor.
Strong hands-on training and management skills.
Must have excellent people skills and ability to supervise, lead, mentor, coach, evaluate, develop, inspire people, set expectations, recognize achievements, manage conflict, align performance goals, provide feedback, and delegate.
Required to stand, stoop; walk; use hands to finger, handle or feel, lift, reach with hands and arms; talk to hear and taste or smell. Must regularly lift and/or move up to 50 pounds.
Occasionally exposed to fumes or airborne particles and extreme heat.
Work near moving mechanical parts.
Outdoor weather conditions.
Noise level in the work environment is usually loud.
Ability to read, write and speak in English is needed to successfully accomplish the essential duties of this job.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to speak effectively before employees of the Company.
Ability to read, analyze, and interpret technical procedures, or governmental regulations.
Working knowledge of kitchen equipment to include but not limited to; slicing machine, juicer, Cryovac machine, circulator small wares equipment.
Maintain complete knowledge of correct maintenance and use of all kitchen equipment.
Promote safety, comply with fire regulations.
Working knowledge of health, safety & sanitation procedures.
Maintain clean premises and proper sanitation.
Ensure security procedures are operational.

Nice To Haves

Japanese cuisine experience is preferred.

Responsibilities

Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques.
Identify and safely use all kitchen equipment.
Ensure all requisitions are processed properly and placed in designated areas.
Properly label and date all products to ensure safekeeping and sanitation.
Ensure all products are rotated on a first-in, first-out philosophy.
Maintain complete knowledge and comply with all departmental policies, service procedures and standards.
Assist Executive Chef with the development of new ideas and menus.
Regularly restock all kitchen supplies and food items required for service.
Maintain supervisory role in absence of the Head Chef.
Ensure food quality is superior, efficiently communicate and take action to correct any irregularities.
Ensure kitchen equipment is properly maintained and functioning.
Conduct daily inventory to ensure proper par levels.
Work as a team, assisting all guests / employeesâ needs and inquiries.
Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees.
Ability to work on all stations of the kitchen.
Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people.
Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.