Sushi Cook

Lever, Inc.; Tysons (VA); On-site; USD 33,000 - 45,000; Full time

Job summary

The Sushi Cook at THE WATERMARK HOTEL collaborates with Executive Chef Yo Matsuzaki to ensure flawless culinary operations, adherence to health regulations, and staff development under senior kitchen management. The role emphasizes brand standards, timely menu execution, and cost-effective kitchen control to meet guest expectations.

Surrounded by a team focused on food quality, presentation, and service efficiency, you will support new menu development and inventory management while maintaining

Qualifications

• Competencies include customer focus, strategic focus, people management and development, communication, decision quality, adaptability, teamwork, handling pressure, problem solving, accountability and attention to detail, plus process improvement.

Responsibilities

• Maintain knowledge of food products and cooking techniques.
• Identify and safely use kitchen equipment.
• Process requisitions and place in designated areas.
• Label and date products for sanitation.
• Rotate products using FIFO.
• Comply with departmental policies and standards.
• Assist with menu development.
• Restock kitchen supplies and food items.
• Supervise in Head Chef's absence.
• Ensure food quality, communicate, and correct irregularities.
• Ensure kitchen equipment is maintained.
• Conduct daily inventory for par levels.

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, and people.
17. 17. Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.

$28.50 - $28.50 an hour