Sushi Chef

Bluejack National; Texas; Presencial; USD 42.000 - 65.000; Jornada completa

Descripción de la vacante

Bluejack National seeks an experienced sushi chef to prepare high-quality sushi, sashimi, and specialty rolls. You will maintain knife skills, ensure seafood freshness, and lead the sushi station with a focus on presentation and guest experience.

You will develop new menu items, collaborate on pricing and sourcing, and train junior staff while upholding stringent food-safety standards in a private club setting.

Formación

• Experience preparing sushi, sashimi, nigiri, and rolls.
• Maintain freshness and proper storage of seafood.
• Train and mentor culinary team in sushi prep and safety.
• Adapt menu items for trends while upholding standards.

Responsabilidades

• Prepare and execute high-quality sushi and related dishes.
• Maintain knife skills and proper cutting techniques.
• Set up and stock sushi station before and during service.
• Develop new sushi menu items and presentations.
• Collaborate on menu pricing, sourcing, and product usage.
• Ensure consistency in flavor, portioning, and presentation.
• Maintain food safety, sanitation, and cross-contamination prevention.
• Train staff and assist with product receiving and FIFO rotation.
• Interact professionally with members and guests in open kitchens.

Conocimientos

Knife skills

Sushi preparation

Food safety

Presentation

Leadership/mentoring

Menu development

Quality control

Descripción del empleo

• Prepare and execute high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes.
• Maintain exceptional knife skills and proper techniques for cutting, portioning, and handling fish and seafood.
• Inspect and maintain the highest standards for the freshness, quality, and proper storage of raw fish and seafood.
• Prepare sushi rice, sauces, garnishes, vegetables, and other components to established standards.
• Set up, stock, and maintain an organized and fully operational sushi station before and throughout service.
• Ensure consistency in flavor, portioning, presentation, and quality across all sushi offerings.
• Develop and introduce new sushi menu items, specialty rolls, seasonal offerings, and culinary concepts for restaurants and member dining.
• Create and execute custom sushi menus and presentations for private events, banquets, tournaments, and special club events.
• Collaborate with culinary leadership on menu development, pricing, food cost, sourcing, and seasonal product utilization.
• Stay current with sushi trends, ingredients, techniques, and presentation styles to continually enhance the guest experience.
• Work closely with the Executive Chef and culinary team to ensure sushi offerings complement the overall restaurant menu and culinary program.
• Accommodate member preferences, dietary restrictions, allergies, and special requests while maintaining quality and presentation standards.
• Maintain strict food safety, sanitation, temperature control, and cross-contamination prevention standards, particularly when handling raw seafood.
• Manage sushi station inventory, monitor product usage, and communicate ordering and replenishment needs to culinary leadership.
• Maintain and properly care for knives, sushi tools, equipment, and workstations.
• Train and mentor other culinary team members in sushi preparation, knife skills, food safety, and presentation as needed.
• Assist with product receiving, storage, labeling, dating, and FIFO rotation.
• Participate in daily cleaning, deep cleaning, and closing procedures.
• Support a high level of hospitality by interacting professionally with members and guests when preparing sushi in open-kitchen or event settings.
• Maintain a professional, positive, team-oriented approach and uphold Bluejack's culinary and hospitality standards.
• Perform additional duties as assigned by Bluejack leadership.