EXEC SUSHI CHEF - KURO

Under the direction of the Executive Chef, is responsible for duties that include, but not limited to, assisting the Executive Chef to manage the effectiveness of guest services, team member performance and development and service enhancements. Ensure a fresh, positive and exciting environment where safety, flawless delivery and execution of product excellence and service are paramount.

• Implement, control and analyze the following to ensure optimum performance in all areas: quality level of production and preservation, operating/payroll/food costs, sanitation, hygiene, and guest satisfaction.
• Advise the Executive Chef on ways to minimize waste.
• Participate in preparation of menus and pricing policies by applying a sound knowledge of the following: local requirements, market needs, competition & trends, recipes, daily specials and availability of products.
• Assist the Executive Chef with rosters and leave applications for all personnel, and coordinate daily operational staffing requirements ensuring that Hard Rock, policies and procedures and statutory requirements are adhered to.
• Advise the Executive Chef on team members progress and responsibility levels in accordance with personnel guidelines.
• Assist the Executive Chef in developing formal training plans; conduct on-the-job training sessions, then through performance reviews and tests measure training effectiveness and staff levels. Train staff in up-coming sushi trends.
• High level of fabrication for Nigiri, Sashimi, and Maki.
• Achievement of KPIs – to be determined by the Executive Sushi Chef and the Executive Chef.
• Check and update all par levels in the inventory system. Train all relevant team members on the inventory system.
• Participate in all shift briefings to assist with the smooth transition and handover between shifts, thereby avoiding interruption to or jeopardizing the quality of guest services.
• Ensure an open line of communication at all times through briefings and meetings ensuring transfer of product knowledge between front and back of house team members.
• Place & check food requisitions in accordance with menus.
• Develop and maintain high standards of hygiene within kitchens.
• Ensure personal safety and the safety of co-workers, contractors, labor hire, patrons and the general public through co-operation with management.
• Ensure activities comply with relevant statutory and regulatory requirements, legal demands and professional and ethical standards.
• Comply with all internal policies and procedures.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling, etc.
• Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Conduct personal behavior and select, train, coach, counsel, appraise and retain direct reports who consistently perform actions and behaviors that reinforce the Company’s Mission and Values.
• Commitment
• Performs other duties as assigned.

#indeed

• Culinary degree and a minimum of four (4) years’ experience in the roll of Executive Sushi Chef or Head Sushi Chef required.
• Ability to communicate effectively with diverse work staff.
• Ability to develop and scale up recipes in direct proportion
• Knowledge in Japanese, American, and European cooking styles required.
• Demonstrated ability in
  • Planning and resourcing people and products.
  • Controlling labor costs and operating expenses.
  • Performance management.