Head Sushi Chef

North Las Vegas, NV, USA|

Job Overview

Compensation

Hourly

Range $17.25 - $26.75

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Work-life balance

Job Description

Komodo Las Vegas, a prominent venue under the Groot Hospitality umbrella, is dedicated to delivering exceptional hospitality and outstanding customer service. Known for its vibrant atmosphere and commitment to quality, Komodo Las Vegas provides a dynamic and multicultural work environment that encourages growth and professional development. As part of Groot Hospitality, a company that values diversity, teamwork, and integrity, this venue fosters a collaborative culture where passion for hospitality and dedication to company values are paramount. Employees at Komodo Las Vegas enjoy a workplace that balances fast-paced excitement with opportunities to excel in their careers, supported by a strong foundation of company growth and a commitment to an excellent customer experience.

The Head Sushi Chef role at Komodo Las Vegas is an exciting leadership position responsible for overseeing and executing all sushi kitchen operations to the highest standards. This role involves managing food quality, production timelines, cleanliness, maintenance, profitability, and staff supervision. The Head Sushi Chef will work closely with the culinary team, particularly the Chef De cuisine, to ensure all food products meet corporate specifications and health regulations. Key daily responsibilities include maintaining food safety standards, conducting quality checks like temperature assessments, managing inventory and food rotation, and ensuring timely food preparation in line with corporate recipes. This role requires meticulous attention to detail to maintain a professional and hygienic kitchen environment.

As the leader of the sushi kitchen, the Head Sushi Chef will also play an integral role in staff management. This includes scheduling, hiring, training, coaching, disciplining, and performance appraisals. The position demands strong leadership skills to foster team collaboration and to handle employee relations effectively. The Head Sushi Chef is responsible for managing kitchen labor costs by monitoring overtime and adjusting schedules accordingly. Additionally, the role includes culinary responsibilities such as supervising prep cooks, ensuring recipes are executed correctly, verifying the cleanliness and organization of workstations, and ensuring proper storage and rotation of ingredients.

This position requires working in a fast-paced, high-volume environment, often including weekends and holidays. The ideal candidate brings a wealth of experience in Japanese cuisine, particularly sushi preparation and fish butchering, combined with excellent organizational and communication skills. The Head Sushi Chef must demonstrate expertise in all kitchen positions and be adept at analyzing financial components of kitchen operations, including food and labor costs. A collaborative mindset and ability to maintain composure under pressure are crucial for success in this role.

Overall, the Head Sushi Chef at Komodo Las Vegas is a pivotal role that ensures the sushi kitchen operates efficiently and upholds the venue's reputation for exceptional food quality and service. This position offers a rewarding career opportunity in a well-established hospitality company dedicated to employee growth, work-life balance, and delivering memorable guest experiences.

Job Requirements

Computer literacy including 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
Proficient in Japanese fish butchering

Job Duties

Ensures all food received meets corporate specifications and health standards
Ensures all food is prepared to corporate specifications in presentation and recipe
Initiates periodic quality checks including temperature checks
Works with Chef De cuisine regarding orders and 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 food preparation within acceptable kitchen times
Ensures all stations are properly stocked and set up
Conducts periodic kitchen walkthroughs for food quality and cleanliness
Maintains restaurant and Health Department sanitation standards
Oversees kitchen equipment maintenance and cleaning schedules
Creates and manages kitchen staff schedules
Manages labor costs by sending employees home to avoid overtime
Interviews, screens, hires, disciplines, and evaluates kitchen staff
Provides ongoing training and development
Establishes and follows up on employee goals
Checks in with Chef and manages daily prep list production
Supervises and coaches prep cooks on recipe execution
Ensures kitchen cleanliness and organization after shifts
Ensures proper icing, labeling, and temperature control of products
Maintains professional kitchen environment
Participates in hiring, disciplinary processes, and evaluations
Performs other duties as assigned