Sushi Sous Chef - Orion's Roof

HEI Hotels & Resorts•Virginia Beach, VA

1d•Onsite

About The Position

The Sushi Sous Chef supports the Executive Chef in the consistent, profitable, safe, and quality-driven daily operation of the kitchen, with primary concentration on sushi, premium seafood, and disciplined station execution. This role leads a focused sushi area while also maintaining the standard Sous Chef ability to work hot line, cold side, prep, and service-support stations as business levels require. The Sushi Sous Chef is responsible for sushi product integrity, fish handling, rice quality, mise en place, sanitation, training, station organization, and service execution. The position helps lead kitchen associates in the Executive Chef's absence or as assigned, reinforces professional brigade culture, and promotes a team-first atmosphere rooted in accountability, cleanliness, urgency, and pride.

Requirements

Two+ years of post-high school education, culinary education is desirable.
Five+ years of employment in a related position.
Experience working with sushi and Asian-influenced cuisine required.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of associates and/or complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Responsibilities

Oversee the sushi and assigned kitchen service areas during peak dining periods, ensuring quality, speed, presentation and consistency.
Prepare and supervise sushi, sashimi, rolls, composed seafood items, sauces, garnishes, rice and related mise en place to established standards.
Maintain disciplined standards for fish quality, freshness, receiving inspection, temperature control, storage, labeling, rotation, thawing and waste control.
Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate.
Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets or exceeds federal, state, corporate and franchise standards, and regulations.
Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts, and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
Assist the Executive Chef with menu development, sushi features, seasonal items, promotions, costing discipline and product utilization.
Promote the Accident Prevention Program to minimize liabilities and related expenses.
Train associates in knife skills, sushi handling, station setup, recipes, plating, safety procedures and service execution.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.