Sushi Sous Chef, Kaia

Area15•Las Vegas, NV

29d

About The Position

AREA15 is an immersive entertainment and event destination that blends art, music, and retail in a dynamic environment. We are a hub for creativity, innovation, and unique experiences. Join us and be part of a team that thrives on imagination and passion. The Sushi Sous Chef is responsible for the food quality and execution by participating in the creation and prep of all menu items. The Sushi Sous Chef will be responsible for overseeing all aspects of sushi production, ordering ingredients, food preparation, and kitchen management. The successful candidate must have extensive experience working in a sushi restaurant as well as a demonstrated ability to lead a team. Works to continually improve guest satisfaction. Must ensure SNHD sanitation and food standards are achieved.

Requirements

Applicants must be 21 years of age or over
Proof of eligibility to work in the United States
Be comfortable participating in creative, entrepreneurial start-up environment, introducing new concepts and innovations
Making decisions and solving problems in a fast-paced environment
Resolving conflicts and negotiating with others
Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc.
Must be able to apply SOPs to ensure consistency within your department
Proficient knowledge of applicable SNHD guidelines and requirements
Establishing and maintaining interpersonal relationships
Valid work cards (Health)
2-4 years of sushi preparation experience
Demonstrate strong leadership skills, including exceptional time management and delegation
Ability to work varied shifts, including weekends and holidays
Must be able to lift 50lbs
Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke
Must be able to stand, walk, bend and lift for extended periods of time
Must be proficient in the English language; additional language skills preferred
Must have the ability to withstand high temperatures, heat, and sun exposure

Responsibilities

Prepare all menu items according to approved recipes in timely manner.
Exhibit excellent time-management skills in food item preparation and customer service skills.
Recommend menu items or ingredients complement well together.
Understands all positions well enough to perform all stations within the kitchen
Work as a member of the team to ensure success in all areas of the restaurant.
Butcher and process fish and seafood according to Executive Chef’s/Head Chef specific guidelines.
Discard any leftover items that cannot or should not be saved.
Inventory all fish and seafood items.
Properly store all fish and seafood
Maintain station and prep are all menu items in accordance directives given by the Executive Chef.
Maintain a hygienic and safe work environment at all times.
Fill in where needed to ensure that service standards and efficient operations are met.
Report to work punctually
Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs.
Monitors the quality of raw food products to ensure that standards are met.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Work with local suppliers for purchasing of food, dry goods, supplies, etc.
Manages inventory, COG’s, labor, etc.
Other duties as assigned.