Chef

As a Sushi Chef, set an example of appearance and behavior for the staff. Maintain a clean and organized work area, including all utensils, tools, equipment, and storage areas. Comply with company food safety and sanitation policies and procedures. Prepare food following company recipes and specifications, using appropriate cooking methods. Arrange, arrange, and plate food following company presentation standards. Operate ovens, stoves, grills, microwaves, and other kitchen equipment safely and efficiently. Maintain accurate records of food used, food prepared, and waste generated. Monitor food supplies and place orders with vendors as needed. Assist in training new cooks and dishwashers as needed. Work with other sushi chefs, kitchen staff, and FOH staff to ensure smooth and efficient operation. Respond to customer complaints professionally and courteously. Perform opening and closing duties as needed, including setting up workstations and cleaning up after service. Must be flexible to work various shifts, including nights, weekends, and holidays. Follow the manager's instructions and promptly report any issues that arise (i.e., handling customer complaints and cases, staff issues, operational issues and improvements, quality, equipment damage, etc.). Notify the store manager immediately if the sanitation manager arrives. In the unlikely event that the store manager is not available, take steps to pass the inspection.