Employment Type : Full-Time
Sushi Chef Job Description Described as: A true food artist who knows how to roll beautiful sushi Direct report: Operations Manager Hours: 8 hours per day, 5 days a week. May need to adjust shift times based on production needs. Typically scheduled from 7am-3pm, Monday through Friday (occasional weekend help) Compensation: $17-$20 per hour Requirements for Sushi Chef 2+ years of sushi rolling experience Working knowledge of HACCP and sanitary kitchen practices Proven time management ability Good communication skills Ability to promote team atmosphere in kitchen Works well under pressure Attention to detail, willingness to learn Maintain a positive, friendly attitude Daily responsibilities for Sushi Chef Operation of any sushi rolling and cutting machines Be able to demonstrate how to properly assemble, roll, and package every item on the current menu according to Anu Sushi recipe and quality assurance standards. Start each day with review of production schedule in company software system. Make note of projected load times and report any schedule time concerns. Verify proper production of rice and adequate thawing of seafood according to HACCP process. Coordinate with Assistant Chef to load the cold bins with ice prep work area and stock table with required ingredients. Train and supervise regarding: proper food handling cleanliness and hygiene – hand washing, gloves, hairnets, beard guards, etc.; Anu Sushi product recipes and item identification (see product guide); HACCP processes; rice production and pH monitoring; all QA processes for products, packaging, and labels; daily cleaning duties Lead table by setting the pace of production Monitor kitchen equipment and work area cleanliness/sanitation Coordinate ingredient preparation for next day’s production Ensure roll production Follow production schedule and make rolls to order. Communicate product and customer information to table during production. Make sure correct labels are available to the packers serving the table. Communicate with Kitchen Expeditor to manage loading timeline. Set production pace to meet or exceed daily production minimums. Quality Assurance (QA) of product at assigned table accurate cutting and preparation marking and rotation of inventory proper HACCP food handling processes Product and package QA recipe and ingredient measurement accuracy correct box/lid proper positioning of rolls and placement of ginger/wasabi/soy sauce verify accuracy, appearance, and quality of topping application maintain cleanliness and appearance of the outside of the package verify tight seal of lid without obstruction of product or sauces Verify correct delivery tray labels for every order. Remove any old or inaccurate labels. Position pick sheets with each order to verify item quantities while loading trays. Ensure each layer of product is loaded evenly into delivery trays with level, locking layers and 2 inches or less free space from front to back and side to side. Any slightly tilted packages must not have sauces, toppings, or any components that could shift during delivery. Insure proper HACCP handling & recording Confirm record of accurate run information in software system. Monitor proper separation of shellfish, cooked, and raw ingredients to avoid cross contamination. Record ingredient usage in daily log; confirm team is properly recording rice production and pH checks. Continual process improvement Make note of any ideas on how we can increase productivity and quality, or the things we can do to improve the work environment, then report to Production Manager. Job Types: Full-time, Part-time Pay: $18.00 - $20.00 per hour Benefits: Schedule: Supplemental Pay: Education: Experience: Hours per week: Typical start time: Typical end time: This Job Is: Company's website: Benefit Conditions: Work Remotely: COVID-19 Precaution(s):
Position: Sushi Chef
Ability to demonstrate servant leadership
Manage assigned table