Responsible for making sushi and other offerings in compliance with recipes and standards at Chang Shou, while delivering an exceptional guest experience.
Essential Duties and Responsibilities include the following. Other duties may be assigned.
Responsible for production, ordering and receiving, merchandising, controlling inventory sanitation, and safety within the department;
Daily preparation work in the department, filleting fish, and preparing sushi to fill sushi case and customer orders.
Assist with menu planning and development including creativity and experimentation with new trends and menu ideas and recipes for sushi.
Ensure compliance with heath department and weights and measures requirements; and in maintaining a high degree of cleanliness throughout preparation area.
Maintains kitchen, cooking areas, sushi counters, neta cases, kitchen equipment, knives and food storage areas clean, sanitary and organized.
Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD).
Presents a clean and neat appearance and uses a courteous manner with all guests.
Check the quantity and quality of received products.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Demonstrate new cooking techniques or equipment to staff.
Estimate amounts and costs of required supplies, such as food and ingredients.
Follow R.I.C.H. standards.
Manages 3-5 subordinate supervisors who supervise a total of 3-5 employees in the Chang Shou. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises 3-5 non-supervisory employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
Minimum five years related experience and/or training; or equivalent combination of experience and education. Prior experience in making nigiri and maki, tempura, udon, and Ramen, and in cutting sashimi. Sushi chefs are required to have: knowledge of and ability to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood; complete understanding of kitchen operations; demonstrated organizational skills, budgeting experience, and full understanding of financials. Must have basic computer skills and knowledge of Microsoft Office applications including Excel and Word.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving a few concrete variables in standardized situations.
Certificates, Licenses, Registrations
Cache Creek Casino Resort Tribal Gaming License.
Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance. The employee must occasionally lift and/or move up to 50 pounds.
Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly exposed to fumes or airborne particles. The employee is occasionally exposed to moving mechanical parts; high, precarious places; outside weather conditions; risk of electrical shock and vibration. The noise level in the work environment is usually loud.
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