Sushi Cook 1

Discovery Land Company•Maui, HI

18d•Onsite

About The Position

Makena is seeking a Sushi Cook III to join the Culinary Department. The Sushi Cook III plays a vital, supporting role on the culinary team by assisting with food preparation, deliveries, and kitchen cleanliness. The Sushi Cook III will consistently produce high quality sushi and other foods for all restaurants, comfort stations and special events in order to provide an outstanding dining experience for our members, guest and prospects during their visits. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees.

Requirements

High School diploma, GED or equivalent vocational training with job-related courses (preferred).
Minimum 3 years sushi experience in fine dining restaurant/luxury resort/private club.
Ability to chop, prepare, or cook food items and a familiarity with a range of cooking techniques.
Understand and abide by all federal, state, and local food safety and sanitation regulations, including state required food handler certificates.
Must be able to work flexible work hours/schedule including evenings, weekends, and holidays.
Long hours may be required due to business demands.
Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
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.

Nice To Haves

High School diploma, GED or equivalent vocational training with job-related courses (preferred).
Ability to read, write, speak, and understand English; additional languages preferred.

Responsibilities

Prepare food served, including appetizers, soups, salads, entrees and desserts, using established standards, recipes and procedures.
Prepare food for breakfast, lunch, dinner and special events.
Prepare sushi, sauces and stocks.
Able to work all stations on hot line, setting up and executing through service hours proficiently and consistently.
Maintain 100% quality food production at all times.
Follows plating standards as determined by Executive Chef or Sous Chef.
Meet timing of food items as required by members.
Maintain clean and safe working area including refrigeration.
Follows sanitation set-up, determining what is needed and in what order. Work cleanly and neatly.
Notify the Chef or Sous Chef of shortage of food in a timely manner.
Ensure food is properly and safely stored, including daily icing of fish.
Responsible to ensure that food items are properly rotated, labeled and dated.
Receive products daily.
Follow and ensure safe work practices are followed, including the correct lifting techniques and use of equipment.
Operate standard cooking equipment such as mixing machines, steam cookers, toasters, food choppers, refrigerators, baking ovens, fryers, stoves and kryovac machines.
Report necessary equipment repair and maintenance.
Assist in the cleaning of kitchens, refrigerators, and storerooms.
Responsible for timely and complete set up of culinary station equipment, breaking down and putting away all items on workstation.
Expedite different meal periods when necessary.
Control the pace of cooks and servers.
Anticipate problems and notify chef or manager on duty
Follow safe work practices, including the correct lifting techniques and use of equipment.
Report to work on time and as scheduled.
Comply with all Company policy and procedures.
Complete other duties and tasks as assigned by higher level cooks and chefs.