The Sushi Cook is responsible for producing and directing the daily production of outlet. Capable of assuming all strategic functions of the Sushi Master Cook when necessary. Key roles to include: Leader, Teacher, Trainer, Team Player, Mentor, Culinarian and Communicator.

Duties:

• To supervise and prepare high quality and consistent food products for assigned outlet.
• To be a team leader by example, continually emphasizing day to day communication skills and commitment to excellent cuisine.
• Works in close conjunction with Sushi Master Cook and Chef de Cuisine on all items pertaining to said area, maintaining proper par stocks, inventory control and quality of purchased goods.
• Works in conjunction with upper management on all menus, specials and future developmental plans for said area.
• Ensures that all culinarians maintain the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.).
• Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Engineering and upper management as quickly as possible.
• Ensures all safety standards are followed and reports on all unsafe conditions to upper management.
• Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate.
• Practices and demonstrates great teamwork skills with fellow culinarians.
• Implements creative menus and strives for excellence by being the best restaurants in Northern Nevada.
• Follows all sanitation procedures as set by the Chef de Cuisine, Sushi Master Cok, Executive Asst. Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet.

• Supports the company culture expectation on delivering 4 diamond service.
• Adherence to all departmental and company policies, including but not limited to the attendance and appearance policy and the code of conduct.

Qualifications:

• 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 particular cuisine for the outlet (Wok cookery, continental cuisine, sushi, etc.).
• Culinary background must have an emphasis on high volume, quality cuisine.
• High school graduate or GED or culinary apprenticeship or culinary school graduate (preferred).
• Working knowledge of computers, including Microsoft Word and Excel (preferred).
• Background of pre and post opening of hotel/casinos or major restaurants (preferred).