Sushi Cook

Peppermill Resort Spa Casino; Reno (NV); On-site; USD 45,000 - 65,000; Full time

Job summary

Peppermill Resort Spa Casino is seeking a Sushi Master Cook to lead daily sushi preparation for Oceano. You will work with the Restaurant Chef and Master Cooks to ensure high quality, accurate par stocks, and strict sanitation. The role emphasizes teamwork and consistent product standards.

The ideal candidate has extensive sushi experience in high-volume settings and can train other culinarians while maintaining safety and quality across all kitchen operations.

Qualifications

• Five+ years of sushi preparation experience, preferably in a high-volume environment.
• Culinary background with emphasis on high-volume, quality cuisine and sanitation.
• Ability to teach and train fellow culinarians.

Responsibilities

• Prepare high quality and consistent sushi and related items.
• Collaborate with Restaurant Chef and Assistant Master Cooks on par stocks, inventory, and quality of goods.
• Maintain kitchen equipment and report damaged items to management.
• Supervise kitchen operations in conjunction with the Chef.
• Rotate products in walk-ins and freezers to ensure freshness.
• Demonstrate teamwork and support fellow culinarians as needed.
• Maintain food standards, specifications, and recipes as directed by the Chef.
• Follow sanitation procedures and safety standards.

Skills

Sushi preparation

Train others

Education

Culinary education

Job description

Sushi Master Cook is responsible for the daily food preparation and food production of Oceano.

Duties

• Prepare high quality and consistent food products.
• Works in close conjunction with Restaurant Chef and Assistant Master Cooks on all items pertaining to the outlet, maintaining proper par stocks, inventory control and quality of purchased goods.
• Checks and maintains all kitchen equipment and reports any damaged or broken pieces to management.
• Responsible for kitchen supervision in conjunction with the Chef.
• Rotates all food products in walk-ins and freezers.
• Displays superior teamwork abilities and jumps in with fellow culinarians whenever and wherever necessary.
• Proficient in and maintain all food standards, specifications, and recipes as outlined by the Chef and Executive Chef.
• Follows all sanitation procedures.
• Ensures that all safety standards are followed and reports all unsafe conditions to management.

Qualifications

• High school graduate, GED, culinary apprenticeship or culinary school graduate (preferred).
• Five or more years’ experience preparing and crafting sushi, preferably in a high-volume environment.
• Culinary background must have an emphasis on high volume, quality cuisine and sanitation skills.
• Ability to teach and train fellow culinarians.