JOB SUMMARY
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in Japanese kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 4 years experience in the culinary; especially Japanese cuisine, food and beverage, or related professional area.
OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary; especially Japanese cuisine, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
• Supervises the preparation and production of all hot or cold food items for buffet and a la carte menu to ensure that they are in compliance with the prescribed recipes and specifications.
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavor.
• Plans and manages food quantities and plating requirements for the food operation (e.g., restaurant, banquet, pastry shop).
• Communications production needs to key personnel.
• Produces production prep list.
• Assists in developing daily and seasonal menu items.
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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