Head Sushi Chef (225-1008)

The Head Sushi Chef is a key position within our culinary team, responsible for crafting a high-quality sushi experience for guests while ensuring the kitchen operates efficiently and safely. This role involves designing menus that reflect traditional Japanese techniques while also incorporating innovative flavors and textures. The Head Sushi Chef is an expert in selecting the finest ingredients, slicing fish with precision, and preparing sushi dishes with an artistic presentation. The chef will also be responsible for managing and training kitchen staff, maintaining kitchen cleanliness, and ensuring compliance with health and safety standards. Most importantly, the Head Sushi Chef should embody our commitment to quality and customer satisfaction, creating a memorable dining experience for all customers.

Responsibilities

• Create and design innovative sushi menus that attract and retain customers.
• Oversee daily operations of the sushi kitchen, ensuring efficiency and high standards.
• Select and source the freshest fish and other high-quality ingredients for sushi.
• Prepare sushi dishes, ensuring precise cutting and a visually appealing presentation.
• Train and manage the sushi kitchen staff on techniques and recipe execution.
• Monitor and maintain impeccably clean kitchen areas to ensure hygiene and safety.
• Ensure compliance with health regulations and food safety standards within the kitchen.
• Manage inventory and order supplies while minimizing waste and managing costs effectively.
• Collaborate with management to create seasonal sushi specials and tasting menus.
• Respond to customer feedback professionally to continuously improve service quality.
• Stay updated on sushi trends and incorporate them to enhance offerings.
• Coordinate with front-of-house staff to ensure seamless service and customer satisfaction.

Requirements

• Proven experience as a sushi chef or similar role with leadership responsibilities.
• In-depth knowledge of sushi preparation techniques and high-level culinary skills.
• Understanding of and adherence to food safety regulations and best practices.
• Ability to work in a fast-paced environment while maintaining quality and efficiency.
• Strong organizational skills for managing kitchen operations and staff effectively.
• Excellent communication skills, both verbal and written, for team collaboration.
• Culinary degree or equivalent work experience in upscale dining environments preferred.