The Sushi Cook is responsible for producing and plating sushi dishes, ensuring it is fresh and presentable. Capable of assuming all strategic functions of the Sushi Master Cook when necessary.

Duties:

• Supervise and prepare high quality and consistent food products for assigned outlets.
• Contribute with Sushi Master Cook and management on all menus, specials and future development plans.
• Maintain proper par stocks, inventory control and quality of purchased goods.
• Check the maintenance of all kitchen equipment and report damaged and unsafe conditions.
• Follow safety standards and sanitation procedures maintaining the highest degree of cleanliness and organization within outlet.

Qualifications:

• High school graduate, GED, culinary apprenticeship or culinary school graduate (preferred).
• Four or more years in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high-volume area (i.e. Room Service, Coffee Shop, Buffet, Banquet, Quick Service, Sushi, etc.).
• Must be familiar with all aspects of the cuisine for the outlet (Wok cookery, continental cuisine, sushi, etc.).
• Working knowledge of computers, including Microsoft Word and Excel (preferred).