Head Sushi Chef - Blue Nami Group

The head sushi chef is largely responsible for overseeing the roles and activities of sushi chefs and sushi helpers, in addition to preparing special orders, nigiri and sashimi. May require taking charge of ordering, inventory, some occasional menu development, preparing/processing fish deliveries and expediting service. Potential applicants must have superior culinary skills/experience, be observant, have a refined palate and high standards of excellence with emphasis on cleanliness. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able to develop and train more staff members, work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, and ensure smooth service operations and quality service.

Essential Job Functions

• Supervises and coordinates activities of sushi chefs and sushi helpers, providing adequate instruction and training when necessary.

• Understands the importance of adhering to high customer service standards and food quality standards

• Maintains excellent knowledge about menu items and ingredients

• Posses skills and knowledge required to prepare unique, creative Japanese/fusion cuisine as well as traditional Japanese cuisine

• Ensures that orders are complete and food looks appealing before being served to a guest

• Works hard to resolve any complaints regarding food or service

• Other duties as requested by manager

Position Requirements

• Minimum 4 years experience preparing and presenting Japanese cuisine is preferred. Will consider less experienced candidates who demonstrate sufficient capability or potential.

• Extensive product knowledge.

• Interest in and familiarity with local or unique ingredients.

• Must posses a positive attitude and work well with other team members

• Be able to work positively under pressure in a fast paced time sensitive restaurant environment

• Excellent critical thinking, time management and organizational skills

• Must be able to communicate clearly with managers, kitchen and dining room personnel.

• Be willing to follow direction and ask questions for clarification if needed.

• Must have the physical abilities to carry out the functions of the job descriptions.

Physical Demands

The physical demands described above are representative of those that must be met by team members to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable ones with disabilities to perform the essential functions. While performing the duties of this job, one will be regularly required to stand, walk, use hands to handle, feel, lift and carry; reach with hands and arms; climb or balance; and talk or listen. Requires manual dexterity with the use of knives and some tools. One will be occasionally required to stoop, kneel, crouch, or crawl and taste or smell. One may occasionally need to lift and/or move up to 10-50 lbs. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception.

Work Wear Requirements

• Clean, restaurant industry specific non-slip shoes

• Socks must be worn