Sushi Chef at The Indigo Road Tampa, FL

Tampa, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Night Shifts

Benefits

competitive salary

benefits package

Opportunity for growth

dynamic work environment

Fast-paced work environment

Job Description

The Indigo Road Hospitality Group (IRHG) is a renowned hospitality company founded in 2009 by Steve Palmer. With over 30 locations, IRHG has established itself as a leader in the hospitality industry by prioritizing its people and fostering a culture where hospitality is more than just a job—it is a family, a lifestyle, and an exciting journey. The company's core belief is that by taking great care of its employees, they in turn can provide exceptional service to guests, creating memorable dining experiences across all locations. IRHG is committed to internal growth opportunities, generous benefits, and a dynamic environment that...

Job Requirements

Minimum two years of kitchen preparation and line cook experience
ability to speak, read, and understand basic cooking directions
effective communication skills
flexible schedule to work days, nights, weekends, and holidays
constant standing and walking with occasional stooping, kneeling, pushing, pulling, or lifting

Job Qualifications

Minimum two years' experience in kitchen preparation and line cook experience
ability to speak, read, and understand basic cooking directions
ability to communicate effectively with managers, employees, and guests
positive energy and readiness to assist support staff
strong team player

Job Duties

Accurately and efficiently prepare the highest quality sushi for guests
compile consistently with standard portion sizes, cooking methods, quality standards, and kitchen policies
provide training and guidance to other members regarding sushi culinary cooking procedures and plating
prepare and present all food items, hot and cold, per sushi outlet standards
maintain a clean and sanitary workstation area including tables, shelves, refrigeration equipment
adhere to all DHEC regulations for cleanliness and sanitation
close the kitchen properly and follow the closing checklist for kitchen stations
promptly report all product shortages, equipment problems, or food quality issues to Chef