Sushi Chef at The Peak - Full Time

PROMONTORY CLUB MASTER•Park City, UT

3d•$25 - $0•Onsite

About The Position

Park City’s finest Asian restaurant, The Peak, is seeking a Full-Time Sushi Chef. Promontory is an acclaimed community offering extraordinary family experiences with extensive amenities. The Peak, located at the Nicklaus Clubhouse, features an Asian-influenced menu with seafood as the star, alongside beef, chicken, and chops. The dining experience is sophisticated yet relaxed, with majestic mountain and golf course views. The bar offers contemporary cocktails and exceptional sushi. The restaurant aims to provide the ultimate dining experience through high-quality ingredients prepared authentically. The Sushi Chef will embody this philosophy and contribute to training and guiding the kitchen staff.

Requirements

Proven experience working in upscale sushi restaurants
Valid food handler's permit
Sound knowledge of food safety regulations
The ability to work under pressure
The ability to stand for long periods of time
Excellent time-management skills
Exceptional customer service skills
One (1) year of experience in culinary management and administration is required
Three (3) years of previous culinary experience is required
Basic computer skills and competency in Microsoft Office including Word, Excel, and Outlook is required
Must be at least 21 years of age
Must be authorized to work in the United States without sponsorship

Nice To Haves

Culinary Degree from an approved school or a combination of schooling and work experience is preferred
A broad background from fast food to fine dining is preferred
Previous experience using a POS software (Northstar) is preferred
High attention to detail and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism

Responsibilities

Preparing traditional Japanese sushi rice.
Chopping, slicing, and filleting various kinds of fish.
Placing orders for supplies as needed.
Customizing customers’ orders according to preferences and food allergy considerations.
Expertly cutting, slicing, and filleting different types of fish.
Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
Maintaining a clean work environment to prevent food contamination.
Regularly taking inventory of food supplies and other products.
Reporting any problems with kitchen equipment to the manager on duty.
Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
Communicating with wait staff to ensure that special requests and food allergy considerations are met.
Working independently with little supervision.
Being courteous and helpful with Promontory Club Members and employees.