POSITION OVERVIEW

Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, sashimi. Should know all sushi bar stations and sushi prep responsibilities, including sushi bar specialty items, high volume products and Nobu sauces. Facilitates all sushi (including sushi rolls) and sashimi, cold dish preparation of the sushi bar requiring various cooking methods, knife skills and organizing/procuring of ingredients for the restaurant. Follow all Restaurant Policies and Procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Follow all applicable safety procedures while on their workstation.
• Ensure all food is prepared on clean surfaces and with clean utensils in accordance with Nobu and county health department regulations.
• Ensure food quality meets Nobu Restaurant standards prior to being served.
• Ensure all items prepared on their sushi bar station are presented in accordance with departmental specifications.
• Preparation list is checked & completed daily.
• Ensure sushi bar line is clean and kept to departmental standards.
• Keep walk ins and other storage facilities clean.
• Ensure all Items are always on stock and kept to departmental standards.
• Advise Executive Sushi Chef, Sous Chef, or Manager on duty if running low on items before it is Yama.
• Ensure first in and first out system is implemented.
• Receive and put away all product on delivery.
• Prepare all stocks, sauces, and specialty items for the restaurant.
• Marinate, Cook and season all products needed for the restaurant.
• Prepare vegetables and garnishes for use in the restaurant.
• Complete preparation work on fish and vegetables (i.e., cleaning, slicing etc.).
• Prepare all fish and cold items for the restaurant.
• Provide relief and assistance at all sushi bar stations.
• Clean food spillage at workstation.
• Organize the sushi bar line for safety and efficiency.
• Assess & discard spoiled food from the sushi bar as discovered and notify the Manager on duty.
• Prepare sushi rice and measure and execute recipes.
• Prepare omakase menu and daily specials.
• Slice fish and seafood in certain angles and have the right size.
• Utilize portion control and measuring devices.
• Prepare food items to tickets order for service to guests. (Includes, but not limited to salads, sushi, sashimi, sushi rolls, cold appetizers, sauces, and breakfast items according to recipe standards.
• Season food to enhance natural flavor.
• Prepare sushi, sashimi, and sushi rolls.
• Adhere to established ticket time production standards.
• End of day spearheading the cleaning and organization of assigned workstations & storage spaces.
• Attend all meetings, trainings, and be aware of special events.
• Additional related duties as requested by the sushi bar supervisory staff.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & EXPERIENCE

• At least 2+ years sushi bar working experience in high volume environment.
• Strong knowledge of Japanese seafood, fish, product, and terminology.
• Knowledge of weights, measures and recipe yields.
• Advanced knife skills.
• Solid knowledge in seafood and fish.
• Extensive knowledge of sushi preparation, techniques and kitchen equipment.

LANGUAGE ABILITY

• Ability to speak effectively with Guests, Sponsors, VIP customers and employees of the organization.
• Must read, write legibly, understand, and speak English.

KNOWLEDGE, SKILLS and OTHER ABILITIES

• Excellent communication skills, verbal and written
• Excellent interpersonal skills to interact with customers, vendors, and staff
• Knowledge of general sanitary and safety practices.
• Committed to customers
• Reliable to co-workers
• Positive Attitude
• Organized
• Remain appropriately groomed and wearing the uniform provided.
• Maintain composure in stressful situations.

REQUIRED LICENSES/CERTIFICATIONS

• Food Handlers card or obtain within 30-days of hire date.

COMPUTER KNOWLEDGE

• Time clock/Mobile time clock

PHYSICAL DEMANDS

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand for extended periods of time, bend, squat, stand, walk, stoop, kneel, crouch or crawl, and talk or hear, use hands, reach with hands and arms repeatedly. Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.

The employee must occasionally lift approximately 40-50 pounds. Ability to push or pull at least 100 pounds.

Visual abilities (closeness & depth perception) to ensure quality food preparation and personal safety with various types of equipment.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The position entitles flexible working hours and must be available to work scheduled shifts to include days, nights, weekends and major holidays.

While performing the duties of this job, the employee is regularly exposed to indoor and outdoor weather conditions. The employee is occasionally exposed to hot, wet, or humid conditions. Requires extended work hours, weekends, and some holidays as needed for special projects/events. The noise level in the work environment is usually loud.

EOE