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Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Exact $20.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
Group medical
Dental
Vision
Life
disability
pre-tax flexible benefit plan
Paid Time Off
401(k) plan with Company Match
Employee assistance program
Complimentary team member meals
complimentary room nights
Job Description
Hotel Polaris, located at the U.S. Air Force Academy in Colorado Springs, is an exciting new establishment that is quickly becoming an iconic destination in the local hospitality scene. As a part of the vibrant CoralTree Hospitality group, Hotel Polaris blends exceptional service standards with a commitment to creating unique and memorable experiences for every guest. This new hotel emphasizes both comfort and innovation, aiming to deliver personalized service and foster a dynamic company culture. The establishment prides itself on its connections to the community and its mission to shape the future of travel and hospitality in the region. The... Show More
Job Requirements
- Culinary degree preferred but not required
- Formal sushi training
- 1.5-3 years of experience in sushi preparation
- Knowledge of seafood handling, knife skills, and sushi rice preparation
- Must be at least 18 years of age
- Prior hotel or resort kitchen experience preferred
- Must be a U.S. citizen or possess valid work authorization
- Ability to work flexible schedules including evenings, weekends, and holidays
- Ability to stand and walk for extended periods
- Ability to work in a fast-paced, high-pressure environment
- Ability to regularly lift and carry up to 50 lbs
- Ability to bend, squat, push, and pull as required
Job Qualifications
- Culinary degree preferred but not required
- Formal sushi training
- 1.5-3 years of experience in sushi preparation
- Knowledge of seafood handling, knife skills, and sushi rice preparation
- Must be at least 18 years of age
- Prior hotel or resort kitchen experience preferred
- Must be a U.S. citizen or possess valid work authorization
- Ability to work flexible schedules including evenings, weekends, and holidays
- Ability to stand and walk for extended periods
- Ability to work in a fast-paced, high-pressure environment
- Ability to regularly lift and carry up to 50 lbs
- Ability to bend, squat, push, and pull as required
Job Duties
- Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
- Maintain complete knowledge of proper use, care, and maintenance of kitchen and sushi equipment (knives, rice cookers, refrigeration units, etc.)
- Anticipate guest needs and respond promptly to requests while maintaining professionalism and composure
- Assist in resolving guest concerns to ensure overall satisfaction
- Monitor and maintain cleanliness, sanitation, and organization of the sushi station
- Crosstrain and learn other stations in the kitchen
- Strictly adhere to State Health Department sanitation guidelines and Hotel Polaris food-safety requirements
- Meet with the Chef on Duty to review daily assignments, anticipated business levels, menu changes, and special events
- Prepare sushi menu items (rolls, nigiri, sashimi, and specials) according to standardized recipes and presentation guidelines
- Maintain consistent product quality, portioning, and visual appeal
- Communicate "86'd" items and available specials to the service team
- Notify the Chef on Duty if assistance is required during high-volume periods
- Identify excess products that can be repurposed for specials while minimizing waste
- Assist in the hot line if needed
- Follow proper storage, labeling, rotation, and temperature-control procedures
- Maintain food-cost awareness and support cost-control initiatives
- Disinfect and sanitize cutting boards, sushi mats, knives, and work surfaces
- Transport dirty equipment and utensils to dishwashing areas
- Assist and direct Stewarding staff as needed
- Break down and clean sushi station at end of shift
- Properly wrap, label, date, and store all food items
- Ice down hot items per cooling standards
- Restock station for the next shift
- Turn off equipment not required for continued operation
- Review shift status and outstanding tasks with the Head Cook or Chef before clocking out
- Assist with inventories as scheduled
- Support banquet and event sushi service as assigned
- Perform duties in other kitchen areas as needed
- Attend required meetings and training sessions
- Maintain company image, values, and service standards
- Use resources efficiently and responsibly
- Participate in ongoing training and professional development
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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