Sushi Chef

Innovative Dining Group•Palo Alto, CA

About The Position

Sushi Roku, part of Innovative Dining Group, is hiring a Sushi Chef for its Palo Alto restaurant. The role involves preparing sushi and other dishes while maintaining high standards for quality, presentation, food safety, and hospitality. The successful candidate is trained in Japanese cuisine, works effectively in a fast-paced environment, can multitask, and contributes as a positive team player. This is a tipped position. The Sushi Chef handles raw fish and other ingredients, checks ingredient quality, maintains food stock, and keeps the sushi bar clean and sanitary. The role also includes guest interaction and delivering welcoming, attentive service. The position is physically demanding and requires standing for long periods and lifting up to 50 pounds.

Requirements

At least 4 years of previous experience in a high-end, high-volume restaurant.
Training and high skill in traditional sushi and sushi-roll preparation, with comprehensive knowledge of Japanese cuisine, sake, fish, seafood, and cooking techniques.
Ability to multitask and work efficiently under pressure.
Strong communication skills with guests and teammates.
Positive, upbeat attitude and strong work ethic.
Flexible availability to work days, nights, and weekends.
Valid Food Handler Card upon hire.
Ability to stand for long periods, lift up to 50 pounds, and perform physically demanding work.
Must be at least 18 years old.

Responsibilities

Prepare sushi dishes and sauces according to established standards for quality, portion size, presentation, and food safety.
Maintain knowledge of the restaurant’s food offerings and beverage program.
Follow food-service regulations and proper food-handling procedures.
Follow established cooking methods, quality standards, kitchen rules, and restaurant policies and procedures.
Inspect the quality of fruits, vegetables, and fish, and ensure consistency of food items.
Follow plate-presentation standards and prepare garnishes.
Stock and maintain sufficient food products at line stations for service.
Sterilize utensils, instruments, and equipment used in sushi preparation before each use.
Handle, store, and rotate products properly using FIFO practices.
Perform station opening and closing tasks and shift side work.
Maintain a clean and sanitary sushi-bar workstation and monitor food-production areas for compliance with safety and sanitation procedures.
Report kitchen-equipment problems to the Manager on duty.
Fill in as needed to support smooth restaurant operations, as directed by the Head Sushi Chef or Manager.
Welcome guests by greeting them, thanking them, and saying goodbye.
Provide excellent customer service and hospitality, remaining calm and composed under pressure.