Sous Chef - Sushi Bar

Job Details

Role: Sous Chef – Sushi Bar

Reporting to: Executive Chef and Executive Sous Chef

Job Scope

• Support and assist Executive Chef / Executive Sous Chef and his team with daily operations within the department and supporting departments.
• Understand how to break down, treat and store fish.
• Ensures all items prepared on their sushi bar station are presented in accordance with departmental specifications
• Preparation list is checked & done daily
• Walk ins and other storage facilities are kept clean.
• Marinate, Cook and season all products needed for the restaurant.
• Provide relief and assistance at all sushi bar stations.
• Prepare fresh herbs and spices for use in the restaurant.
• Making a system on Procuring-Preparing-Storing-Cooking & Plating.
• Helping create sushi and sashimi dish for Omakase menu and daily specials.
• Maintaining exceptional menu knowledge and attention to detail with plate presentation.
• Demonstrate and enforce portion control and measuring devices.
• Demonstrate leadership of the sushi bar.
• Provide quality food products for our guests and support in achieving all goals designated by the Executive Chef.
• Comply with our exceptional standard for food handling and sanitation procedures.
• Work comfortably in front of guests, create an exciting and quality experience at the sushi counter.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Understand and follow written company procedures with 100% accuracy.
• Communicating with the front of the house to ensure that special requests and food allergy considerations are met.
• Coordinate with the front of the house to ensure an efficient flow of orders.
• Provide feedback to the employees on their job performance creating a work environment that values trust and transparency.
• Help maintain high productivity levels through efficient monitoring of duty roster which is relevant to business needs.
• Assist to maintain staff discipline, grooming, and punctuality reporting to work.
• Other duties as assigned. 

Job Requirements

• Degree / Diploma / Certification in Culinary Arts
• Must have strong culinary experience, specializing in Japanese cuisine
• Must have experience operating in a similar role for a minimum of 3-5 years
• Experience working in a fast-paced, high-volume environment
• Excellent supervisory skills with a “hands-on” approach
• Excellent logistical, culinary, and leadership skills
• Excellent customer service skills
• Strong written and verbal communication skills with the ability to effectively communicate in English
• Able to instill safety and sanitation habits
• Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
• Food Handler Card is required upon employment
• Serve Safe is required upon employment

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Job Details

Role: Sous Chef – Sushi Bar

Reporting to: Executive Chef and Executive Sous Chef

Job Scope

• Support and assist Executive Chef / Executive Sous Chef and his team with daily operations within the department and supporting departments.
• Understand how to break down, treat and store fish.
• Ensures all items prepared on their sushi bar station are presented in accordance with departmental specifications
• Preparation list is checked & done daily
• Walk ins and other storage facilities are kept clean.
• Marinate, Cook and season all products needed for the restaurant.
• Provide relief and assistance at all sushi bar stations.
• Prepare fresh herbs and spices for use in the restaurant.
• Making a system on Procuring-Preparing-Storing-Cooking & Plating.
• Helping create sushi and sashimi dish for Omakase menu and daily specials.
• Maintaining exceptional menu knowledge and attention to detail with plate presentation.
• Demonstrate and enforce portion control and measuring devices.
• Demonstrate leadership of the sushi bar.
• Provide quality food products for our guests and support in achieving all goals designated by the Executive Chef.
• Comply with our exceptional standard for food handling and sanitation procedures.
• Work comfortably in front of guests, create an exciting and quality experience at the sushi counter.
• Estimate food consumption to schedule purchases and requisition of raw materials. Minimize waste and spoilage to expenses in line with budget.
• Understand and follow written company procedures with 100% accuracy.
• Communicating with the front of the house to ensure that special requests and food allergy considerations are met.
• Coordinate with the front of the house to ensure an efficient flow of orders.
• Provide feedback to the employees on their job performance creating a work environment that values trust and transparency.
• Help maintain high productivity levels through efficient monitoring of duty roster which is relevant to business needs.
• Assist to maintain staff discipline, grooming, and punctuality reporting to work.
• Other duties as assigned. 

Job Requirements

• Degree / Diploma / Certification in Culinary Arts
• Must have strong culinary experience, specializing in Japanese cuisine
• Must have experience operating in a similar role for a minimum of 3-5 years
• Experience working in a fast-paced, high-volume environment
• Excellent supervisory skills with a “hands-on” approach
• Excellent logistical, culinary, and leadership skills
• Excellent customer service skills
• Strong written and verbal communication skills with the ability to effectively communicate in English
• Able to instill safety and sanitation habits
• Ability to obtain and maintain full knowledge and understanding of the company and department rules and regulations, policies, and procedures
• Food Handler Card is required upon employment
• Serve Safe is required upon employment

Working conditions

• While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners.
• The noise level in the work environment is usually loud.

Physical and other requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk and hear. The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.