Head Sushi Chef

North Las Vegas, NV, USA|

Job Overview

Compensation

Hourly

Range $17.25 - $26.75

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

Paid holidays

Job Description

Komodo Las Vegas is a prestigious venue operated by Groot Hospitality, a company renowned for its commitment to hospitality excellence and its dedication to upholding strong company values and exceptional customer service. As a diverse organization, Groot Hospitality fosters a multicultural environment where team members have the opportunity to thrive and excel in a dynamic, fast-paced setting. The company is passionate about promoting a culture that emphasizes teamwork, integrity, and diversity, which is reflected in the quality of service provided to its guests. Komodo Las Vegas is a place where career growth is encouraged alongside a healthy work-life balance, making it an ideal workplace for individuals seeking both professional development and rewarding career experiences within the hospitality industry.

The position of Head Sushi Chef at Komodo Las Vegas is a pivotal role within the culinary team, responsible for overseeing and directing the daily operations of sushi food production and service execution. This role demands a high level of expertise in Japanese cuisine, particularly sushi preparation, and requires the Head Sushi Chef to maintain rigorous standards of food quality, presentation, and kitchen cleanliness. This position supervises kitchen staff, ensuring that all food products meet corporate specifications and health standards. The Head Sushi Chef collaborates closely with the Chef De cuisine to manage inventory, food rotation, and stock levels, ensuring optimal food freshness and quality.

Given the nature of the hospitality business and Komodo’s commitment to exceptional guest experiences, this role requires the flexibility to work weekends and holidays. The Head Sushi Chef is responsible not only for culinary excellence but also for the operational efficiency of the sushi section, including managing schedules, conducting quality and safety checks, maintaining kitchen equipment, and leading the training and development of kitchen staff. This leadership role involves hiring, coaching, performance appraisals, disciplinary actions, and fostering a professional and productive kitchen environment.

The successful candidate will be instrumental in executing recipes that comply with corporate standards, performing quality control measures, and ensuring efficient kitchen workflows. They must exhibit strong organizational skills and be proficient in using computer software like Excel and Word for managing schedules, production lists, and analyzing profit and loss statements. Expertise in butchering Japanese fish and preparing Japanese cuisine to high standards is essential. This role embodies the fusion of culinary artistry and operational management, making it a critical component of Komodo Las Vegas's ongoing success and reputation as a leading hospitality venue.

Job Requirements

Computer literacy to include Excel spreadsheet and Word experience
Ability to work in a team and independently
Ability to multi-task and meet multiple deadlines
Ability to work successfully in a fast-paced environment
Ability to maintain composure in a potentially stressful environment
Ability to produce recipes within corporate specifications
Ability to read and comprehend spreadsheets and P&L statements
Ability to calculate, analyze and troubleshoot P&L, including food costs, labor costs, and budgets
Ability to demonstrate expertise in performing all positions within the kitchen

Job Qualifications

Bachelor's degree in culinary or relevant field
Minimum of 5 years' experience in a similar role
Strong knowledge of cooking methods, kitchen equipment, and best practices
Good understanding of MS Office and restaurant software programs
Teamwork-oriented with outstanding leadership abilities
Excellent communication and interpersonal skills
Exceptional organizational, time management, and problem-solving skills
Extensive knowledge of Japanese food preparation
Skilled in butchering Japanese fish

Job Duties

Ensures all food entering the restaurant meets corporate specifications and health standards
Ensures all food is prepared to corporate specifications in presentation and recipe
Initiates periodic quality checks for all products, including temperature checks
Works with Chef De cuisine regarding orders and ensures food products are at par levels
Maintains proper rotation of food to ensure quality and freshness
Monitors weekly sales and adjusts prep production levels
Performs daily line checks with front-of-the-house managers
Maintains and ensures that all food is prepared within acceptable kitchen times
Ensures all stations are properly stocked and set up
Conducts periodic kitchen walkthroughs to ensure food quality meets corporate specifications
Ensures restaurant and Health Department sanitation requirements are always maintained
Ensures all kitchen equipment and working conditions are well maintained
Practices prevention maintenance by providing daily, weekly, and monthly cleaning schedules
Conducts periodic kitchen walkthroughs to ensure cleanliness standards
Creates and edits scheduling for kitchen staff throughout the week
Sends employees home when approaching overtime to control labor costs
Interviews, screens, hires, disciplines, and coaches employees
Assigns and directs work
Appraises and awards employee performance
Addresses complaints and resolves problems
Provides ongoing training and development for employees to reach their potential
Establishes and follows up on short- and long-term goals for subordinates
Checks in with Chef
Produces and completes daily prep lists
Manages prep cooks by teaching proper recipe execution and quality control
Conducts daily walk-throughs and spot checks with AM prep cooks
Ensures completion of recipes correctly
Performs kitchen walkthroughs after shifts to ensure stations are clean and organized
Ensures all products are properly iced and labeled before storage
Monitors proper rotation in cooler and informs Chef if new product is used before old
Maintains professionalism in the kitchen
Checks in with AM and PM Chef before leaving
Participates in hiring, disciplinary, and evaluation processes
Performs other duties as assigned