Description de l'offre
The Sushi Chef is responsible for assisting the Executive Sous Chef of overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food-related functions. Also assists in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Primary duties and responsibilities include, but are not limited to, the following:
Responsibilities
- Prepare all types of sushi, including maki, nigiri and sashimi
- Adherence to all company policies as stated in the employee handbook.
- Physical Inventory (storage area, freezer, cooler, spice rack, bag-in-box area, expo area, line and service stations)
- Daily high-cost perpetual inventory
- Data Entry of Inventory, Purchases / Invoices, Sales and Ending Inventory for COGS Sheet
- Food COGS
- Follow order guides and understand F&O quality & pricing standards
- Review prior week’s labor to find areas of opportunity
- Schedules (coverage and costing)
- Daily and Weekly Food purchases
- Daily and Weekly Labor (dollars and percentage)
- New hire & Termination procedures
- Food par levels
- Par levels on Plate-ware and communicate with FOH
- Dish machine and chemical company
- Employee injury reports
- Weekly management meetings
- Pre-Shifts with staff
- Daily food inventory and ordering
- Labor management
- Overtime monitoring
- Product mix (appetizer, salads, sandwiches, entrée, specials and desserts)
- Product Rotation adheres (FIFO)
- Food quality and specification
- Recipe adheres
- Line checks
- Organization of back of house (storage, prep, line and dish areas)
- Sanitation standards (temperature logs, HACCP review, sanitation walkthroughs)
- Line of sight and attention to detail
- Teamwork and training
- Must ensure that all the recipes, food preparations as butchering, protein portions and presentations meet the Restaurant's specifications and commitment to quality
- Monthly inventory
- Must have good communications skills
- Involved in events and menu changes and launches
- Daily specials
- Omakase Menus
- Communicate any issues, concerns or updates with chef and sous chefs
- Temp logs monitoring
- Kitchen opening and closing procedure
- Managerial skills of an entire BOH
Profil recherché
- Minimum 3 years’ experience as a Sushi chef at an Asian restaurant in a high-volume atmosphere
- Good knowledge of various sushi types and sushi-rolling techniques
- College degree/Culinary school degree preferred, but not necessary
- Minimum 2 years in a kitchen managerial role in a fast-paced, high-volume restaurant
- Must have computer knowledge (Excel, Windows, POS, etc.)
Description de l'entreprise
At Riviera Dining Group, we are curators of elevated experiences, combining the art of luxury hospitality with impeccable craftsmanship. Each of our venues is a sanctuary of sophistication, where exceptional design, vibrant ambiance, and world-class service come together to create unforgettable moments.
We are driven by a singular vision: to redefine hospitality by offering our guests unparalleled attention to detail, exquisite culinary creations, and bespoke service in the most exclusive and breathtaking environments.
Our commitment to excellence is rooted in our core values:
- Crafting Experiences Beyond Expectations: Every interaction is designed to delight and inspire.
- Empowering Our Team: Respect and collaboration fuel our passion for creating greatness. Elevating Hospitality
- Standards: We relentlessly pursue innovation and perfection.
At RDG, we create extraordinary journeys that captivate the senses and linger in the memory.
