Sushi Cook

The Watermark Hotel; McLean (VA); On-site; USD 33,000 - 44,000; Full time

Job summary

THE WATERMARK HOTEL is seeking a Sushi Cook who will work with Executive Chef Yo Matsuzaki to ensure culinary operations run smoothly, maintain brand standards, and meet guest expectations.

You will supervise kitchen staff, control food and labor costs, and support development of new menus while upholding health regulations and timely service.

This on-site role offers exposure to a premium hotel kitchen and opportunities for professional growth within the culinary team.

Qualifications

• Solid knowledge of food products and cooking techniques.
• Ability to operate all kitchen equipment safely.
• Knowledge of health regulations and sanitation practices.

Responsibilities

• Maintain knowledge of all food products and apply cooking techniques.
• Identify and safely use kitchen equipment.
• Ensure requisitions are processed and stored properly.
• Label and date products for safekeeping and sanitation.
• Rotate stock FIFO and manage par levels.
• Assist with development of new ideas and menus.
• Restock kitchen supplies and food items daily.
• Maintain supervision in head chef’s absence.
• Monitor food quality and address irregularities.

Skills

Customer focus

Strategic focus

People management and development

Communication

Decision quality

Adaptability

Teamwork

Handles pressure well

Problem solving

Accountability / Drive for results

Attention to detail

Process improvement / Innovation

Job description

The Sushi Cook will work closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively, including adherence to health regulations. Under the guidance and supervision of Senior Kitchen Management and within the policies and procedures established by THE WATERMARK HOTEL, the Sushi Cook is to control the day-to-day operations of the kitchen and its staff in their duties and career development but not limited to. Follows brand standards to ensure menus, presentation, food quality, and timely delivery meets client's needs. Effective management of assigned staff to ensure achievement of overall financial results, guest satisfaction and positive team members relations

POSITION COMPETENCIES

• Customer focus
• Strategic focus
• People management and development
• Communication
• Decision quality
• Adaptability
• Teamwork
• Handles pressure well
• Problem solving
• Accountability / Drive for results
• Attention to detail
• Process improvement / Innovation

DUTIES AND RESPONSIBILITIES:

1. 1. Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques.
2. 2. Identify and safely use all kitchen equipment.
3. 3. Ensure all requisitions are processed properly and placed in designated areas.
4. 4. Properly label and date all products to ensure safekeeping and sanitation.
5. 5. Ensure all products are rotated on a first-in, first-out philosophy.
6. 6. Maintain complete knowledge and comply with all departmental policies, service procedures and standards.
7. 7. Assist Executive Chef with the development of new ideas and menus.
8. 8. Regularly restock all kitchen supplies and food items required for service.
9. 9. Maintain supervisory role in absence of the Head Chef.
10. 10. Ensure food quality is superior, efficiently communicate and take action to correct any irregularities.
11. 11. Ensure kitchen equipment is properly maintained and functioning.
12. 12. Conduct daily inventory to ensure proper par levels.
13. 13. Work as a team, assisting all guests / employees' needs and inquiries.
14. 14. Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees.
15. 15. Ability to work on all stations of the kitchen.
16. 16. Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, andpeople.
17. 17. Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.

$28.50 - $28.50 an hour

Source: Hospitality Online