Sushi Sous Chef

MML Hospitality•Austin, TX

15d•Onsite

About The Position

Neighborhood Sushi is seeking a team leader who is energetic, detail-oriented, analytical, rigorous, highly organized, passionate about hospitality, and experienced. This Individual should also create a culture of diversity, inclusivity, collaboration, and teamwork. Advanced interpersonal skills to help navigate complex working relationships and a strategic mindset that allows to plan and develop talent management, training, and safety.

Requirements

At least two years of sushi experience is required.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Working understanding of human resource principles, practices, and procedures.
Excellent time management skills with a proven ability to meet deadlines.
Ability to function well in a high-paced and at times stressful environment.
Proficient with Microsoft Office Suite
Two years of progressive experience in high-volume food production or catering
An equivalent combination of relevant education and/or experience is considered.
Ability to work in a high-stress environment

Responsibilities

Executing the menu and assisting the Executive Chef including preparing meals and aiding in managing/directing the sushi line staff.
Collaborating with the Executive Chef and FOH management team in managing all team members for a cohesive partnership.
Making periodic and regular inspections of units to observe the quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Coordinating all training activities for kitchen and service staff. Includes identifying training needs, as well as the implementation of programs to address training needs.
Developing recipes and portion specifications, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints.
Participating in other menu planning activities including the determination of purchasing specifications, product, and recipe testing, and menu development.
Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas.
Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations.
Performing other work-related duties as assigned.
Work a minimum of 50 hours/week.