AMA - Sushi Chef De Cuisine

Rosewood Hotel Group; United States; On-site; USD 80,000 - 90,000; Full time

Job summary

Rosewood Hotel Group is seeking a Sushi Chef de Cuisine for their Rosewood Miramar Beach. In this role, you will ensure the efficient and profitable operation of the kitchen, maintaining the highest quality of Japanese food.

As a qualified candidate, you should have at least 10 years of experience in high-end kitchens, strong communication skills, and culinary training. The position offers a salary ranging from $80,000 to $90,000, with the potential for bonuses.

Qualifications

• Minimum 10 years of experience in the kitchen of 5-star hotels covering all aspects of Japanese cooking.
• Full knowledge of sanitation requirements in food handling.
• Certifications as required to comply with local law.

Responsibilities

• Ensure efficient and profitable kitchen operation.
• Manage time effectively and meet deadlines.
• Interacts with guests and promotes the hotel.

Skills

Japanese cooking

Sanitation requirements

Communication

Education

High School graduate

Culinary school training

Job description

Sushi Chef de Cuisine – Rosewood Miramar Beach

The Sushi Chef de Cuisine is responsible for ensuring the efficient and profitable operation of the kitchen, maintaining the highest quality of Japanese food, and staying abreast of market trends and culinary innovations.

Key Responsibilities

Administration

• Manages time effectively by meeting deadlines on time.
• Administers personnel action on leaves and overtime requests, disciplinary actions, and commendation.
• Conducts daily briefing and de‑briefing in the absence of the Department Head.

Guest Satisfaction

• Interacts with clients, guests, government officials, suppliers, and other important individuals in the community to promote the hotel.
• Communicates effectively with guests, subordinates, immediate supervisors and other section heads.

Operations

• Recognizes good‑quality products and presentation.
• Checks and improves all service standards established by the company.
• Aids staff when required during the peak period.
• Manages wastes by reducing and recycling the easts and changes staff behavior to carefully use all resources.
• Responsible for the quality of all Japanese food prepared in the kitchen under supervision.
• Checks constantly for food taste, temperature, and visual appearance.
• Ensures all dishes are uniform and established portion sizes are adhered to.
• Coordinates closely with the Executive Chef in determining quality and quantity of food products to be purchased and prepared.
• Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat and fish products.
• Checks maintenance of all equipment located in the areas under kitchen supervision.
• Instructs staff on how to use kitchen equipment correctly to prevent damages or losses.
• Prevents the use of spoiled or contained products in the food preparation area and prevents employees who are ill from participating in food handling.
• Remains alert for new food products on the market to improve kitchen operation.
• Familiar with the house rules and assists in enforcing them.
• Responsible for the daily order of food products and all internal kitchen transfers.
• Familiar with the emergency procedure of the hotel.
• Identifies and solves problems in a professional manner.
• Acknowledges and screens the daily work schedule.
• Performs other duties as assigned by the immediate Supervisor (Executive Chef).

Qualifications & Working Experience

• Minimum 10 years of experience in the kitchen of 5-star hotels covering all aspects of Japanese cooking.
• Full knowledge of sanitation requirements in food handling.
• Certifications as required to comply with local law.
• High School graduate and culinary school training.
• Good command of English for understanding, speaking, and writing.
• Ability to exert physical effort in transporting pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co‑workers.

Compensation

Salary range: $80,000 to $90,000. The position may also be eligible for bonuses. Final compensation will be based on experience, hotel experience, location, and education.