Sous Chef

Sous Chef

Location: Sacramento Airport F&B Advertised Compensation: $70,304.00 to $76,096.00

Sushi Chef Summary: The Sushi Chef is responsible for development and presentation of sushi items, directing and supervising management associates in support of the General Manager, andperforming all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the General Manager, depending on local requirements.

Essential Functions:

• Develops sushi menu items and recipes; performs sushi presentation and other duties required of production kitchen
• Coordinates with management on recruiting and training sushi staff and sushi prep
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
• Supervises the day-to-day activities of associates, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
• Maintains effective cost control, service and quality standards to produce maximum sales and profits
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• Identifies hiring, firing, advancement, promotion or any other associate status change needs of the store
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the General Manager
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Requires a High School diploma or general education development (GED) diploma, college degree in hospitality, restaurant management preferred, brand certification a plus
• Requires a minimum of 5 years managing a restaurant that prepares fresh sushi
• Requires 5 years purchasing experience, as well as experience operating a Production Kitchen
• Requires excellent knowledge of developing a sushi menu, production and presentation
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi-project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
• Ability to speak and write Japanese a plus
• Formal sushi and/or seafood training and/or certification a plus

Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)