Sushi Lead Cook: Elevate Guest Experience

Grand Sierra Resort; Reno (NV); On-site; USD 42,000 - 65,000; Full time

Job summary

Grand Sierra Resort seeks a skilled culinary teammate for our sushi kitchen. You will safely prepare items in line with recipes, rotate stock, and assist guests with a friendly, confident voice. You’ll monitor kitchen flow, maintain quality, and support colleagues to ensure exceptional service.

The role requires adaptability, attention to detail, and the ability to work diverse shifts. Responsibilities include cooking and presenting dishes, adhering to productivity and cost controls, and

Qualifications

• Minimum 2 years’ culinary experience in a sushi restaurant kitchen.
• Education, training, or experience that provides required knowledge, skills, and abilities.
• Must be a minimum of 21 years of age.

Responsibilities

• Safely prepare all food prep and food items per standard recipes and specifications.
• Maintain proper rotation to ensure product turnover.
• Answer guest inquiries with a positive, clear speaking voice.
• Monitor staff performance, product quality and production flow; foster improvements.
• Participate in cooking and presenting food to meet productivity, cost control and guest needs.
• Make constant contact with internal and external guests to provide optimal guest service.
• Perform other duties as assigned.

Skills

Organized

Follow instructions

Attention to detail

Strong food service knowledge

Reading & math

Problem solving

Team coordination

Adaptability

Work under deadlines

21+ years old

Job description

Grand Sierra Resort seeks a skilled culinary teammate for our sushi kitchen. You will safely prepare items in line with recipes, rotate stock, and assist guests with a friendly, confident voice. You’ll monitor kitchen flow, maintain quality, and support colleagues to ensure exceptional service.

The role requires adaptability, attention to detail, and the ability to work diverse shifts. Responsibilities include cooking and presenting dishes, adhering to productivity and cost controls, and