Sushi Chef

Description

• Develop new and creative recipe ideas and presentations that can be used when working with the various ingredients
• Pay close attention to the presentation of the food and in creating a unique food service experience for our guests, creating dishes in view of our customers
• Get to know our guests and clients, building a relationship and listening to their feedback to help improve our culinary offerings and service
• Maintain and implement any new Company procedures and programs including diet and allergy awareness
• Ensure that food safety and security procedures are implemented and maintained using HACCP guidelines for preparing, packaging, & serving sushi – especially as it pertains to raw seafood
• Assist with ensuring inventory is adequately maintained including complying with maintenance of food rotation to minimize spoilage
• Prepare, cook, and serve sushi, working extensively with fish, rice, and vegetables using traditional preparation methods
• Champion the Dana Hospitality brand; embrace local suppliers and local sourcing opportunities, create delicious food items using preparation techniques that maintain the nutritious content of the food, create as many items from scratch as possible, and empower the staff to be adaptive and willing to change directions to accommodate customer requests

Requirements

• Present a professional image and the ability to communicate clearly with both customers, clients, and senior management
• 5 years of experience working primarily with sushi and Japanese cuisine
• Serve Safe and FoodSafe certified with dedication to creating a safe work environment
• Able to juggle multiple tasks at a time while prioritizing the most important

Benefits

• Employee Referral Program!
• Career advancement opportunities.

Training + Development

Interview process

Visa Sponsorship

Security clearance