Sushi Chef

The Indigo Road Hospitality Group; Charlotte (NC); On-site; USD 10,000 - 60,000; Full time

Job summary

An innovative hospitality group is seeking a passionate Sushi Chef to join their team. This role is perfect for someone who thrives in a fast-paced kitchen environment and is dedicated to delivering the highest quality sushi. You will be responsible for preparing and presenting sushi dishes, training fellow kitchen staff, and ensuring that all food safety standards are met. With a commitment to employee growth and a supportive workplace culture, this position offers a unique opportunity to make a real impact in the culinary world. If you have a love for sushi and a desire to excel in the hospitality industry, this could be the job for you!

Qualifications

• Minimum 2 years of kitchen preparation and line cook experience required.
• Basic understanding of professional cooking and knife handling skills.

Responsibilities

• Prepare high-quality sushi while adhering to standards and procedures.
• Train and guide other team members in sushi cooking techniques.
• Maintain a clean and sanitary work station at all times.

Skills

Kitchen preparation

Line cook experience

Knife handling skills

Food safety knowledge

Communication skills

Job description

Description

AT INDIGO ROAD...

Our goal is to be the best job you'll ever have in the hospitality industry. No joke, it’s what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever.

You are a talented, passionate and creative Sushi Chef with the fire inside to delicately slice up any fish that swims your way. Every ounce of love goes into each piece of nigiri you prepare, ultimately creating a party for taste buds.

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

1. Accurately and efficiently prepare the highest quality of sushi for our guests; compiling consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
2. Provide training and guidance to other members regarding sushi culinary cooking procedures and plating.
3. Prepare and present all food items, hot and cold per sushi outlet standards and norms.
4. Assume 100% responsibility for quality of products served.
5. Assist in the preparation of all banquet event orders.
6. Adhere to all DHEC regulations for cleanliness and sanitation.
7. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
8. Portion food products prior to cooking according to standard portion sizes and recipe specifications.
9. Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment.
10. Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining.
11. Follow proper plate presentation and garnish set up for all dishes.
12. Handle, store and rotate all products properly.
13. Assist in food prep assignments during off-peak periods as needed.
14. Close the kitchen properly and follow the closing checklist for kitchen stations. Assist others in closing the kitchen.
15. Attend all scheduled employee meetings and bring suggestions for improvement.
16. Perform other related duties as assigned by the Kitchen Manager or manager-on-duty.

Requirements

Required Knowledge, Skills & Abilities:

1. A minimum of 2 years’ experience in kitchen preparation and line cook experience.
2. Basic understanding of professional cooking and knife handling skills.
3. Basic food cost knowledge.
4. Understanding and knowledge of kitchen safety, sanitation and food handling procedures.
5. Must be available to work nights, weekends and holidays.
6. Must be able to speak, read and understand basic cooking directions.
7. Must be able to communicate clearly with managers, kitchen and restaurant employees.
8. Ability to model and act in accordance with The Indigo Road guiding principle.

Physical Requirements:

1. Constant standing/walking.
2. Occasional environmental exposures to cold, heat and water.
3. Occasional stooping, kneeling or crawling.
4. Occasional pushing, pulling, lifting or carrying up to 50 lbs.
5. Occasional ascending or descending ladders, stairs, ramps.
6. Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine.
7. Constant reaching, turning, and performing precision work around the kitchen area.
8. Constant receiving detailed information through oral communication.
9. Constant talking, expressing or exchanging ideas by means of the spoken word.

Disclaimer: The above job description is not an exhaustive list of all of the duties and responsibilities of the position, nor should it be construed as a contract. As with all positions at Indigo Road, employment is “at will” or voluntary on both the part of the employee or employer. That means employment can be terminated by either party with or without notice and/or with or without cause.

Indigo Road is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state or local laws, including but not limited to race, color, sex, ancestry, age, national origin, religion, mental or physical disability, marital status, family responsibility, sexual orientation, gender identity or expression, pregnancy, personal appearances, tobacco use, matriculation or political affiliation, genetic information or any protected veteran status. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.