Sous Chef, Sushi Yakumi

• Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use
  only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation
  of all menu items.
  
• Read and employ math skills for the following recipes. Process requisitions for supplies. Select, train and supervise
  kitchen staff so that proper coverage is maintained while keeping payroll costs in line.
  
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with
  health department regulations.
  
• Adhere to control procedures for cost and quality.
• In addition to performance of the essential functions, this position may be required to perform a combination of the
  following supportive functions, with the percentage of time performing each function to be solely determined by the
  manager based upon the particular requirements of the hotel.
  
• Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
• Maintain vacation schedule for proper staffing.
• Report any equipment in need of repair to chef and engineering for service.
• Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
  

Requirements

• Degree in Culinary Arts or equivalent
  
• At least 5 years experience as Sous Chef
  
• Expertise in food product, presentation, quality and preparation along with menu concept and design.
  
• Willing to work in shifting schedules