Sushi Cook

Sushi Cook Responsibilities & Duties Reports to: Executive Chef Summary/Objective Responsible for the preparation of all sushi bar entrees and side items requiring sushi nigiri and rolls, and sashimi. Should know and not limiting of all sushi bar stations and sushi prep responsibility. 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. Essential Functions Knows how to handle fish and other ingredients for sushi preparation. Prepares food items according to the recipe or instructions provided. Assisting prep and service for other stations Manages food stock and works with attention to detail to fulfill all orders within quality standards. 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. Reporting any problems with kitchen equipment to the Sous Chef or Executive Chef and Maintenance team. Stock designated station for the next shift. Assisting with the inventory of food supplies and other products. Complies with our exceptional standard for food handling and sanitation procedures. Assist in the training of new employees as requested. Understand and follow written company procedures with 100% accuracy. Other duties as assigned. Skills/Qualifications At least two years of sushi bar working experience in high-volume cooking. Extensive knowledge of sushi preparation, techniques, and kitchen equipment. Strong knowledge of Japanese seafood, fish, product, and terminology. Strong written and verbal communication skills with the ability to effect