Sushi Chef

Discovery Land Company•Amenia, NY

1d•$100,000 - $115,000•Onsite

About The Position

Silo Ridge Field Club is seeking a full time year-round Sushi Chef to join the Culinary Department. The Sushi Chef will use extensive knowledge of local and imported products to create menus and lead the club’s sushi stations by providing innovative, fun, and exciting menu items to our members and guests. The Sushi Chef will oversee, hire, and train sushi cooks and assistants to maintain exceptional levels of service. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

Culinary degree or certificate strongly preferred.
At least five (5) years of culinary experience in high end sushi restaurants (such as Nobu, Zuma, Masa, Sushi Samba).
Prior culinary leadership experience in a at high end restaurant, resort, or private club preferred
Experience working in a wide range of culinary skills and styles.
Extensive knowledge of sushi preparation.
Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.
Extraordinary attention to detail, quality, taste and service.
Knowledge of all food products - local and imported.
Knowledge of F&B operational requirements.
Thorough understanding of all occupational health and safety issues.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
Ability to work in a team environment.
Ability to stay calm and focused during the busiest of times.
Ability to read, write, speak, and understand English; additional languages preferred.
Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.
Flexibility and ability to pivot to new projects and a desire to work in a fast-paced environment.

Responsibilities

Create and oversee daily operating procedures for execution of sushi menu in accordance with business operating objectives, i.e., food cost, inventory control, portion control, quality of food, productivity, labor cost, speed in service.
Ensure the items prepared are always of the highest quality possible, both in presentation and taste; perform regular spot checks for menu accuracy and taste in all areas.
Recommend or create new menu items utilizing research on new or local products, trends, and member requests which deliver on financial target and quality expectations.
Schedule working hours of all sushi employees, taking into consideration the volume of expected business but careful at all times to conserve labor costs.
Train employees on sushi menu standards so execution can occur when not present.
Anticipate daily business levels and ensure proper scheduling, inventory, and preparations for service, minimizing any spoiled or contaminated products.
Control the quality and quantity of the ingredients, suggest modifications, or other ingredients to be used which may yield a better profitability.
Works very closely with the Culinary Director in determining quality and quantity of ingredients used with a view of eliminating waste/spoilage, especially meats, fish, produce, etc.
Discusses with the Culinary Director and recommends menu price adjustments when warranted. Determines prices of unlisted food items with guidance of the Culinary Director.
Works very closely with Stewarding, whose duty is to keep kitchen areas clean and orderly.
Aid in the supervision of culinary employees to ensure all cleaning schedules, temperature records, opening/closing checklists are completed daily.
Champion a clean and safe work environment by ensuring all safety, health, and food handling standards are followed.
Ensure high level of food safety management system including HACCP and all local food safety regulations.
Checks maintenance of all equipment located in the area supervised and makes every attempt to prevent the damage or loss of any property.
Assist with any member or guest issues/concerns in a professional and courteous manner.
Attend department meetings and trainings as necessary.