Executive Sushi Chef (New Restaurant)

We are seeking a highly experienced Executive Sushi Chef who can be an integral part of our team that values hard work, precision and attention to every detail. The chef must act with integrity, honesty and knowledge that promote the culture, values of kampai. Ideal candidates should possess a minimum of 5 years of experience in fine dining, with a specialized focus on sushi and leading Omakase counters.

Compensation includes an annual salary of $90,000 plus bonus & benefits.

Responsibilities:
~ Executing menu items from start to finish. This includes but not limited to preparation of ingredients, cooking and plating of menu items.
~ Working with seasonal ingredients.
~ Participating in the preparation and development of new menu items.
~ Utilizing existing skills while learning new techniques and building skill set.
~ Working collaboratively with BOH staff and FOH staff.
~ Display a consistent execution of care of all equipment use. Maintains clean and organized work stations that are cohesive with the restaurant’s philosophy, culture and standards.
~ Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas.
~ Other reasonable assigned duties/tasks as per business needs.

Skills & Requirements:
~ At least 6 years in a Japanese fine dining restaurant.
~ Must be able to communicate clearly, both verbal and written.
~ Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
~ General food safety & sanitation knowledge.
~ Comfortable working in a high pressure and fine dining environment.
~ A passion for food, exceptional work ethic and dedication. Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
~ Plan, execute the production and presentation of all tasting menu items.
~ Has butchering skills for multiple fish and shellfish species and must be able to accurately make sushi rice as well as prep all ingredients related to service. Must have your own knives.
~ Maintaining product quality & developing creative and tasteful presentations.
~ Able to take constructive criticism with eagerness to refine techniques and a desire to continually learn and grow. Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change
~ Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
~ Ability to walk or stand for long periods of time, multitasking. Be able to reach, bend and frequently lift up to 30 pounds.
~ Educating Staff on Japanese ingredients, products & cuisine.
~ Must be able to work nights and weekends
~ Present a professional appearance and in uniform at all times.

Equal Opportunity Employer.