Executive Sushi Chef: Leadership, Quality & Craft

Groot Hospitality; Las Vegas (NV); Presencial; USD 85.000 - 115.000; Jornada completa

Descripción de la vacante

Komodo Las Vegas, a Groot Hospitality venue, seeks a Head Sushi Chef to oversee daily sushi production and service, ensuring quality, timeliness, and consistency. You will supervise staff, coordinate with the Chef de Cuisine, and uphold health standards in a fast-paced environment.

The role requires extensive Japanese fish preparation knowledge, leadership abilities, and a Bachelor’s degree in culinary arts with 5+ years in a similar role. Weekend/holiday work is required.

Formación

• Bachelor’s degree in culinary or relevant field
• A minimum of 5 years’ experience in a similar role
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Good understanding of MS Office and restaurant software programs
• Teamwork-oriented with outstanding leadership abilities
• Excellent communication and interpersonal skills
• Exceptional organizational, time management, and problem-solving skills
• Have extensive Japanese food preparation knowledge
• An extensive butchering of Japanese fish

Responsabilidades

• Oversee and perform daily sushi production and service execution to standards
• Direct staff, manage scheduling, and control labor costs
• Maintain health, safety, and cleanliness compliant with regulations
• Ensure food quality, presentation, and recipe adherence
• Collaborate with Chef de Cuisine on orders and par levels
• Monitor equipment, inventory, and rotation of products
• Train and develop kitchen staff and conduct performance reviews
• Address complaints and resolve problems promptly

Conocimientos

Excel

Teamwork

Multi-tasking

Fast-paced

P&L analysis

Recipe development

Educación

Bachelor’s degree in culinary or relevant field

Herramientas

MS Office

Descripción del empleo

Komodo Las Vegas, a Groot Hospitality venue, seeks a Head Sushi Chef to oversee daily sushi production and service, ensuring quality, timeliness, and consistency. You will supervise staff, coordinate with the Chef de Cuisine, and uphold health standards in a fast-paced environment.

The role requires extensive Japanese fish preparation knowledge, leadership abilities, and a Bachelor’s degree in culinary arts with 5+ years in a similar role. Weekend/holiday work is required.