The Head Sushi Chef leads a medium-sized team of 4-7 chefs in crafting exceptional Japanese cuisine with a focus on sushi. This role involves full ownership of menu design, overseeing food preparation, and ensuring the highest quality and sanitation standards. The Head Sushi Chef also manages supplier relationships with general food vendors and maintains efficient kitchen and cost operations while fostering strong customer interactions in a fast-paced restaurant environment.
Responsibilities
- Develop and design the full sushi menu
- Prepare and oversee food quality and presentation
- Manage kitchen operations and lead a team of 4-7 chefs
- Train and mentor kitchen staff on techniques and standards
- Ensure compliance with sanitation and safety regulations
- Coordinate inventory and manage supplier relationships with general food vendors
- Control food costs and optimize kitchen efficiency
- Engage with customers to maintain satisfaction and address feedback
Preferred Qualifications
- 2+ years experience in culinary arts
- Proficiency in sushi preparation
- Expertise in Japanese cuisine