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Position Summary:

Under general direction from the Lead Sushi Cook, responsible for ensuring the highest level of guest satisfaction which minimizing operating costs and preparing the sushi menu to reflect program standards.  Ensures that the team operates in accordance with applicable laws, regulations, safety standards, policies, and procedures.

 

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

 

Essential Duties & Responsibilities:

• Prepares raw fish in an appropriate manner.
• Slices ingredients into perfect strips.
• Makes sushi rice with perfect form and consistency.
• Manages storage of fruits, vegetables, and meat such as crab, eel, salmon, and tuna.
• Monitors inventory of supplies.
• Handles restocking of ingredients.
• Ensures adherence to highest quality food preparation, sanitation and hygiene standards.
• Practice proper use and care of tools.
• Practice proper sanitation techniques.
• Maintain a clean & organized workstation at all times.
• Contributes to maximizing the overall Food and Beverage departmental profit.
• Responsible for the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective Team Member relations and interdepartmental working relationships.
• Participates in the preparation of Sushi menus.
• Responsible for determining and maintaining the minimum and maximum food par stocks. Ensures the completion of the market list in accordance with Company quality and quantity standards. Inspects all perishable food items received for quality.
• Attends and contributes to daily and weekly department meetings.
• Stay organized and prepared for any future events and discuss all prep work with the supervisor.

• Performs other duties as required.

 

Direct Reports:  None.

Access to Sensitive Areas:  Food and Beverage operations, inventory and storage areas. 

Signatory Authority:  None.

 

Minimum Qualifications:

High School Diploma or equivalent is required unless waived by Human Resources Management.  Three (3) years of experience in a Sushi preparation/sushi roll creation role required.  ServSafe certification required.  Five (5) years of experience with sushi preparation and sushi roll preparation/creation preferred.  Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. 

 

Knowledge, Skills and Abilities:

• Knowledge of restaurant operations and food service principles.
• Knowledge of the proper use and maintenance of kitchen equipment including refrigeration units, slivers, knives, and dish machines.
• Knowledge of principles and practices of public relations and customer service.
• Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Skill in organizing and coordinating.
• Skill in cooking and preparing a variety of sushi foods.
• Ability to walk, stand, prepare and cook foods for prolonged periods.
• Ability to read, understand, follow, and enforce safety procedures.
• Ability to coordinate quality assurance programs in area of specialty.
• Ability to monitor and/or maintain quality control standards.
• Ability to work in a busy, fast-paced work environment and to perform in a professional appearance and manner.
• Ability to work well under pressure. 

 

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, sit, use hand to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee may be required to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus.  

 

Work Environment:

Work is generally performed in both indoors and outdoors where employee may have frequent contact with the public and be exposed to second hand smoke, moderate/high noise levels, dirt, dust and unpleasant odors.  Work may be performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions).  Prolonged walking, or extended work hours including swing shifts, evenings, holidays and weekends may be required.  The communication between team members will possibly be loud and constant during times of high volume and will also include the need to move and work at an extremely fast pace.

Must be able to work Nights, Weekends, and Holidays