Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
voluntary benefits
mental health program
401(k)
Life insurance
Paid parental leave
Paid vacation
wellness benefits
Career mentorship
Dining incentives
Job Description
Boka Restaurant Group, renowned for its James Beard Award-winning culinary excellence, is a premier hospitality company deeply rooted in partnerships with some of America's most celebrated chefs. With a mission centered on genuine hospitality, Boka Restaurant Group prides itself on creating hospitable environments that go beyond traditional service—fostering community care, mutual support, and a collaborative spirit amongst its diverse team. The group operates a portfolio of over 20 distinctive establishments, each offering unique dining experiences that highlight innovation, cultural authenticity, and superior quality. Its commitment to excellence is mirrored in the high standards of its operations and the nurturing of... Show More
Job Requirements
- 2 years of work experience as a sushi chef preferably in a high-volume Japanese restaurant
- Good knowledge of various sushi types and sushi-rolling techniques
- Ability to work both fast and accurately
- Team spirit and coaching abilities
- Availability to work during business hours including holidays, weekends and evenings
- Flexibility to take on various shifts
- Empathetic toward others
Job Qualifications
- 2 years of work experience as a sushi chef, preferably in a high-volume Japanese restaurant
- Good knowledge of various sushi types and sushi-rolling techniques
- Ability to work fast and accurately
- Team spirit and coaching abilities
- Flexibility to take on various shifts
- Empathetic toward others
- Strong communication skills
- Experience with inventory and cost control
- Understanding of health and safety standards
Job Duties
- Create and manage the sushi menu with various main ingredients and raw fish
- Prepare all types of sushi, including maki, nigiri and sashimi
- Report directly to the Chef de Cuisine
- Assist in ordering all products based on par systems and inventory management
- Oversee all ordering and inventory to ensure low food costs
- Assist in management including recruiting, hiring, scheduling, reviewing and terminating
- Manage staff schedules and ensure cuts are made whenever possible
- Maintain open lines of communication with management to address issues
- Oversee quality control of all food production and execution
- Develop unique and visually appealing plating designs
- Create new menu items seasonally and record recipes for consistency
- Ensure all health and safety standards are upheld by enforcing high sanitation standards
- Address kitchen-related problems timely and effectively
- Maintain back-of-house systems including walkthroughs, temp logs, line checks, and order guides
- Follow through on all back-of-house systems per Executive Chef’s specifications
- Complete and maintain inventories with purchaser
- Understand the Purchase and Loss Statement monthly
- Collaborate in research and development with Executive Chef to refine menu dishes
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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