Sushi Cook at Orange Brands Management – Las Vegas, Nevada

Sushi Samba, a restaurant that serves a unique blend of Japanese, Brazilian and Peruvian cuisine, complemented by conceptual music and much-lauded design.

The Sushi Cook will work directly under the Corporate Sushi Chef / Executive Sushi Chef and/or Sushi Sous Chef. He/she is responsible for overseeing quality of seafood products and inspecting supplies/equipment and work areas to ensure company standards. He/She follows standard recipes using skilled techniques and assists his/her supervisor with prep and line production work.

JOB DUTIES:

• Responsible for maintaining food quality and ensuring guest satisfaction.
• Maintain standards of safety and sanitation throughout the kitchen.
• Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen team members.
• Adheres to standard corporate recipes
• Complete the food preparation process while ensuring customer satisfaction, complying with company procedures/recipes/presentations and maximizing productivity and profitability.
• Support team with sushi bar prep/production work
• Execute all production and plating in a timely, efficient manner and to meet and exceed guest expectations.
• Assist supervisors in ensuring that proper par stocks of all food items are maintained
• Attends work well-groomed and in proper uniform
• Assists supervisors in recording all food spoilage on the proper form and submit to the
• Executive Chef/Chef de Cuisine.
• Assists colleagues in receive all goods and ensure that they meet company quality specifications and reject those items that do not.
• Liaise with restaurant manager and service staff regarding service issues
• Any other duties as assigned by the company

MINIMUM QUALIFICATIONS:

• Valid Food Safety certification preferred
• 1 year minimum kitchen experience preferred
• In-depth skills and knowledge of all kitchen operations; specifically sushi bar techniques
• Capability of producing a consistent product to meet and exceed guests' needs in a timely manner
• The ability to assist with/execute food production, quality, and consistency
• Open availability to work days, nights, weekends and holidays - unless otherwise specified in hiring process
• Solid communication skills, verbal and written - preferred
• Bilingual (English/Spanish/Japanese) a huge plus
• Flexible and long hours sometimes required
• Ability to stand during an entire shift
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object.
• Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
• Excellent interpersonal, customer service, communication, team building, and problem-solving skills are required
• Ability to implement strategic visions and plans into day-to-day operations
• Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality