GENERAL PURPOSE

To contribute to the production of the highest possible food quality in the sushi bar through mentorship leaded by our management team. All production is carried out in line with the appropriate food portion control and is in line with the departmental business plan and service concepts.

MAIN DUTIES

Note: This is not an all inclusive list. Additional duties may be assigned.
Ensures the highest food quality appropriate to the market by assisting the chefs in all areas of sushi bar operations
Prepares and correctly garnishes all food orders as they are received in accordance with menu specifications
Prepares all kitchen dishes; controls the positioning and rotation of food and ensures proper plate presentation
Adheres to our companies food quality, preparation, recipes, and presentation
Ensures the proper set-up of each item on the menus and their readiness
Stores unused food properly to minimize waste and maximize quality
Assisting chefs in checking and ordering fresh products and dry storage items required by sushi section
Ensures readiness and makes priorities in case of last minute changes to reservations
Proper safety, hygiene, and sanitation practices are followed
Adheres to all health, sanitation and food safety rules and regulations
Ensures that all potential and real hazards are reported and reduced immediately
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
Maintains highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
Sets up for service by ensuring proper amounts are in place for forecasted covers, special functions, and all reservations
Ensures that all food from all sections are delivered on time
To carry out any other duties as directed by senior chefs
To ensure that the food prepared in the restaurant kitchen is the standard that the executive chef has set

ACCOUNTABILITY
Actively participates in assisting to achieve departmental goals and objectives and carries out assigned work by managers and supervisors
Actively engages in your own personal development to benefit the business and improve your personal skills - probationary period reviews, training and development courses
Actively participates in departmental meetings and any other meetings that you are required to attend
Actively participates in addressing complaints and resolving problems

GENERAL DUTIES
Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to the Head Chef
Attend any meeting or training session as required by kitchen seniors and management
Maintains a safe and hygienic work environment
Is conversant and complies with:
The company fire and health and safety procedures
The company security procedures
The property facilities
Licensing regulations
Operation standards and departmental procedures

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to:
Walk and stand
Bend forward
Kneel down
Reach and grasp
Push and pull objects
Repetitive bending and lifting of items
Repetitive arm movements

KNOWLEDGE, PERSONAL SKILLS & PREFERRED EXPERIENCE
2 years' experience in sushi section or extensive knowledge of sushi
Food Handler Certificate
Ability to communicate with customers and peers with a friendly and positive attitude
Self-motivated, continuously seeking to succeed and progress in career within the company
Flexible and committed
Enthusiastic and confident
Ability to handle difficult situations successfully
Good organizational skills

Work Remotely
No

Job Type: Full-time

Pay: $18.00-$22.00 per hour

Additional pay:
Tips
Benefits:
Discounted or free food
Life insurance
Vision care
Flexible language requirement:
French not required
Schedule:
10 hour shift
8 hour shift
Day shift
Evening shift
Night shift

Experience:
sushi cook: 2 years (required)

Work Location: In person

Application deadline: 2024-01-22