Hallandale Chef

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

Job summary

Sokai Sushi Bar is seeking a Head Chef to lead our kitchen operations in Florida. You will plan and direct food preparation, create and modify menus, and ensure high quality standards across stations.

The role requires supervising kitchen staff, managing costs, and maintaining strict hygiene and safety practices. The ideal candidate will be able to work weekends and holidays, lift up to 50 pounds, and contribute to a collaborative, fast-paced kitchen environment where developing unique cuisine

Qualifications

• Proven experience as Head Chef.
• Planning and directing food preparation and culinary activities.
• Modifying menus to meet quality standards.
• Estimating food requirements and food/labor costs.
• Supervising kitchen staff activities.
• Understanding of hygiene and food & beverage safety rules.

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.
• Work as a team player and multitask.
• Be able to work weekends, holidays and late shifts.

Skills

Head Chef experience

Menu planning

Cost estimation

Hygiene knowledge

Team leadership

Multitasking

Flexible schedule

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