Sushi Chef

Base pay range

$22.00/hr - $25.00/hr

Sushi Chef

Chef de Cuisine

Sushi Line Cooks

Mr. Hospitality is a fully integrated hospitality management group that conceptualizes, owns and operates restaurants and nightlife destinations. With 20 years of combined experience in the food and beverage industry, Mr. H has brought dining, art, fashion and entertainment to a new level of sophistication by fully understanding the US market.

The sushi chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality.

Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant standards during busy periods.

• Develop, train and mentor direct reports, act as a resource to the entire culinary team with focus on the sushi bar team.
• Ensure that all staff are competent in the execution of their tasks.
• Recommend or conduct disciplinary action, including termination, of sushi team when necessary in accordance with company standards.
• Accountable for meeting budgets for labor and direct operating expenses, weekly purchasing and monthly inventory count as they pertain to the stewarding department.
• Work to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level.
• Develop, implement and maintain sanitation practices and protocol.
• Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away.
• Assisting with sweeping, mopping, and polishing the restaurant communal areas, restrooms, kitchen, and equipment.
• Maintains a daily logbook on inspected areas, assignments given to staff, special projects, maintenance deficiencies and significant events/activities during shift.
• Conducts inventory checks as needed. Sees to adequate storage of supply inventories on assigned decks and safeguards against waste, shortages, and losses.
• Prepares supervisor report and completes requisition forms for needed supplies.
• Reports maintenance deficiencies that require immediate attention and follows up on their status. Elevates issues as necessary.
• Reports of any loss or damage of furniture, fixtures or equipment.
• Supervises the proper use and care of equipment.
• Maintains the cleanliness of the service and surrounding areas. Keeps all pantry and supply lockers neat, cleaned and stocked.
• Meet weekly with Chef de Cuisine, Executive Chef, Corporate Chef or as directed.

• Legally able to work in establishments which serve alcohol.
• Strong problem solving and communication skills.
• Exceptional time management skills.
• Ability to stand or walk for 8-hour shifts and lift at least 25 pounds.
• Willingness to comply with all food safety procedure.
• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Chef de Cuisine and / or Executive Chef when quality is sub‑standard.
• Preparing all types of sushi, including maki, nigiri and sashimi.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination, proper hygiene principles in all cooking areas and cleaning your space at the end of shift.
• Regularly taking inventory of food supplies, monitor food stock and place orders, as needed.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.
• Recommend new, modern, innovative recipes and presentations in line with the restaurant’s concept and…