Sushi Chef

Relais & Châteaux•Westerly, RI

54d

About The Position

The Ocean House Bistro Cook is responsible for following instructions to perform necessary prep work of ingredients for use in preparation of all food items. The ideal candidate will be able to work in a manner that maintains a proper pace of service and services of orders at proper temperature while remaining safe. Follow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef.

Requirements

Degree in culinary arts, certified completion of an accredited apprenticeship program or equivalent culinary accomplishment preferred.
Basic culinary experience strongly preferred.
Ability to communicate effectively and appropriately with fellow associates in a fast paced and often pressure filled environment.
Strong understanding of sushi preparation techniques, including knife skills, rice preparation, and fish handling.
Knowledge of proper food safety, hygiene, and storage practices, especially for raw seafood.
Experience with Japanese cuisine and culinary traditions related to sushi, preferred.
Must speak clearly and understandably and write legibly.
Fluency in English both verbally and in writing
Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
Uphold the Company standards, policies, and procedures.
Prioritize and organize tasks and work area.
Ability to remain calm and resolve problems using good judgement as interpreted by the management.
Follow directions.
Work cohesively with co-workers as part of a team
Maintain confidentiality of guest/staff information and pertinent company data
See below Physical conditions description.

Responsibilities

Prepare and execute high-quality sushi dishes, including rolls, sashimi, and nigiri, following traditional techniques and restaurant standards.
Ensure proper handling, cutting, and storage of raw fish and other ingredients to maintain freshness and food safety.
Maintain a clean and organized workstation, adhering to all sanitation and hygiene regulations.
Collaborate with the culinary team to develop new menu items and ensure consistency in presentation and flavor.
Monitor inventory levels and assist with ordering supplies as needed.
Follow instructions to perform necessary prep work of ingredients for use in preparation of all food items.
Follow direction of supervisors to combine ingredients to prepare all orders to portion, flavor and presentation standards established by Executive Chef.
Keep all prep areas, tools, and equipment clean, organized and in a sanitary state in accordance with safe food handling practices and health code requirements.
Ensure proper par stock is maintained based on menus and forecasted business levels.
Communicate with supervisors, culinary staff, and service staff to ensure proper pace of service and quality of food is maintained.
Complete required reports and paperwork after each shift as directed by supervisor.
Assist with the development of new recipes and menus as requested.
Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
Represent the Company with a positive attitude and professional presentation.
Follow sustainability guidelines and practices related to the Company’s sustainability programs.
Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
Other duties as assigned.