Hallandale Chef

Sokai-Sushi-Bar-1; Florida; On-site; USD 60,000 - 85,000; Full time

Job summary

Sokai-Sushi-Bar-1 is seeking an experienced Head Chef to lead culinary operations. You will plan and direct all food preparation and activities, while modifying menus to meet quality standards and controlling food/labor costs.

The role requires supervising kitchen staff, maintaining strict hygiene, and developing unique cuisine. Weekend, holiday shifts and long hours are expected; legal US work authorization is required.

Qualifications

• Proven working experience as a Head Chef
• Planning and directing food preparation and culinary activities
• Modifying menus or create new ones that meet quality standards
• Estimating food requirements and food/labor cost
• Supervise kitchen staff activities
• Understand hygiene and food & beverage safety rules
• Knowledge of any other cuisine (cold and hot stations) is a plus
• Developing unique cuisine

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff activities.
• Develop unique cuisine and maintain hygiene standards.

Skills

Head Chef experience

Menu planning

Cost estimation

Staff supervision

Hygiene & safety knowledge

Willingness to learn

Weekend/holiday availability

Authorized to work in US

Team leadership

Multitasking

Job description

• Proven working experience as a Head Chef

• Planning and directing food preparation and culinary activities.

• Modifying menus or create new ones that meet quality standards.

• Estimating food requirements and food/labor cost

• Supervise kitchen staff activities.

• Positive attitude.

• Willing to learn.

• Be able to work on weekend, holidays and late shifts.

• Must be legally authorized to work in the United States

• Stand/walk/bend for extended periods of time.

• Be able to lift 50 pounds,

• Work as team player and be multitasking.

• Able to follow instructions given.

• Understanding of hygiene and food & beverage safety rules

• Work as team player and be multitasking.

• Knowledge of any other cuisine (cold and hot stations) is a plus!

• Developing unique cuisine