Sushi Chef - PR

Shakou Restaurants•Park Ridge, IL

63d

About The Position

Sushi Chefs are responsible for the preparation, production, and presentation of all menu items with a focus on sushi, maki, nigiri, and sashimi. The essential functions include preparing food items and ingredients needed for menu items according to prescribed recipes and/or special requests as directed by the Head Sushi Chef. This includes following all prescribed portioning controls and par levels, maintaining food safety and quality standards, and preparing plate presentations. Sushi Chefs are expected to maintain open communication with the Head Sushi Chef regarding any concerns or challenges. They are also responsible for washing and cleaning raw food products, following proper hold times for refrigerated products, and inspecting and cleaning food preparation areas to ensure safe and sanitary food-handling practices. Additionally, they are responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment, assisting with stocking and organizing deliveries, and setting up restaurant kitchen stations. Other duties may be assigned as needed.

Requirements

Report to work in a neat and clean uniform; maintain well-groomed hair and personal hygiene as established by company policy.
Food Handlers certificates are required.
Basic reading and writing skills.
Excellent interpersonal and customer service skills.
Well-organized.
Excellent communication skills.
Multi-task oriented.
Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
Comply and execute all workplace safety, including knives, and sanitation guidelines and procedures.
Promote a positive and collaborative employee culture designed to support customer needs.
Must pass a written test regarding Shakou’s menu.

Nice To Haves

No previous Sushi Chef experience is necessary but preferred.
Depending on experience, could be required to shadow another Sushi Chef as training.

Responsibilities

Prepare food items and ingredients needed for menu items (including but not limited to sushi, maki, nigiri, and sashimi) according to prescribed recipes and/or special requests as directed by the Head Sushi Chef.
Follow all prescribed portioning controls and par levels and maintain food safety and quality standards.
Prepare plate presentations, correctly set up according to tickets, or as directed by the Executive Chef or Head Sushi Chef.
Maintain open line of communication with the Head Sushi Chef, including any concerns or challenges in fulfilling orders or tickets.
Wash and clean raw food products; follow proper hold times for refrigerated products placing them back in coolers timely.
Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment.
Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations.
Assist the Head Sushi Chef as directed.
Other duties may be assigned as needed.