SUSHI CHEF

Chukchansi Gold Resort & Casino•Coarsegold, CA

4d•Onsite

About The Position

Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products. Responsible for the staffing, training, evaluation and coordination of related areas. Assist in planning and designing menus.

Requirements

High school diploma or GED preferred.
3 – 5 years’ experience in a high volume culinary operation in a restaurant or hotel.
Strong organizational and interpersonal skills required.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear.
Frequently required to stand and walk.
Frequently required to lift up to 25 lb.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Perform excellent customer service at all times.
Check production levels and adjust if necessary
Assign production tasks to lead line cook
Review line for proper food levels and pars
Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
Perform quality control tests
Participate in staff training
Control labor cost
Assist in food production for restaurants and banquets
Maintain and ensure kitchen sanitation
Follow specs in all recipes and food apportionment
Assist in the preparation, portioning and garnishing of all foods
Any reasonable request made by management.