Principle Responsibilities/Position Purpose:

Assist Executive Chef in entire sushi bar kitchen and production.  To deliver the resort standards of food & beverage quality and presentation.

Subject to change based on seasonality, availability and business needs

 EXAMPLE OF DUTIES:

1. Responsible for total coordination of food production.
2. Responsible for maintaining high standards in food presentation, production and consistency.
3. Responsible for maintaining control procedures (i.e. labor and food costs, waste and security).
4. Responsible for ordering and maintaining inventory and associated ingredient pars.
5. Responsible for coordinating daily fish and prep needs with the reservations team.
6. Supervise, train and develop staff.
7. Maintain sanitation levels in accordance with hotel and local health department regulations.
8. Maintain effective working relationship with other departments.
9. Involved in recommendations for hiring and disciplining staff.
10. Supervise the preparation and presentation of foods by cooks and other pantry personnel, overseeing that the food items are prepared as determined by the Executive Chef.
11. Perform other related duties as assigned or requested by supervisors/managers.
12. Assist in maintaining an adequate supply of all foodstuffs (i.e. meat, perishables, etc.), used at the resort.
13. Assure that purchases are made using the specifications set by the Food & Beverage Director, Executive Chef or Purchasing Agent and make recommendations to the Executive Chef when specification changes are warranted.
14. Assure that all prime cuts of fish are broken down properly by weight that the waste in trimming prime cuts is minimized and that fish scraps are properly utilized and the fat is retained for rendering.
15. Select recipes, which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met.
16. Assist in maintaining adequate training programs for kitchen staff.
17. Inventory excess production for use on menu or conversion into extenders.
18. Ensure the best and fastest performance of the sushi bar and kitchen so as not to impede service in food outlets.
19. Ensure the kitchen is prepared to start service on time.
20. Ensure that servers’ orders are clearly understood so that “returns” due to faulty prep are minimized.
21. Ensure that all food items are served in an attractive manner and garnished and decorated properly.  Ensure that excess production is recovered from the banquet room and properly stored.
22. Constantly coordinate with room supervisors so that production is scheduled as reservations dictate.
23. Practice safety standards and report any unsafe conditions to the Executive Chef.

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 supervisor based upon the particular requirements of the company.

• Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Folding napkins for all meal periods throughout the day to maintain an adequate supply.
• Perform all assigned side work to include replenishing condiments and restocking side stands.
• Perform other duties as requested, such as cleaning unexpected spills, handling special guest requests, greeting and seating guests and ensuring guest satisfaction.
• Attend required meetings
• Assist in beverage program of restaurant, including but not limited to serving and preparing alcoholic cocktails.

Grade school education preferred.

Minimum of 3 years of sushi experience required.

Minimum of 1 year of omakase or direct sushi counter customer interaction experience required.

Basic knowledge of food, beverage and specialty coffee, and tea.

Execution and delivery of beverages and food.

Strong table maintenance and communication skills.

Must obtain any government required licenses or certificates. Examples include a Washington Health Card Permit; Oregon Liquor Service Permit; Alcohol Service Permit. CPR certification and/or 1st Aid Training preferred.

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

N/A

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.

Upon employment, all employees are required to fully comply with hotel rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.