Sushi Chef (Docent - Japanese Steak House)

Waxahachie, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $17.75 - $27.75

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

401(k)

Employee Discounts

Professional development opportunities

Meal Allowances

Job Description

Docent is the latest culinary concept from the highly reputable and ever-growing Harwood Hospitality Group, a distinguished hospitality company with deep roots in the Harwood District of Uptown Dallas. Known for its commitment to excellence and innovation, Harwood Hospitality Group has built a strong portfolio of unique and high-end dining experiences across the Dallas area, emphasizing quality, culture, and exceptional customer service. Docent is a high-end Japanese steakhouse located in Dallas, Texas, dedicated to showcasing the mastery of Harwood steaks and sushi alongside an expertly curated wine selection. The restaurant offers an immersive dining experience enriched by the rich heritage of the Samurai, featuring a museum-quality collection that sets Docent apart as a premier destination for lovers of Japanese cuisine and elegant dining.

The role of the Sushi Chef at Docent is a pivotal position requiring a blend of culinary skill, leadership, and operational expertise. This is a high-responsibility role that involves coordinating the work of the chef team and all other kitchen employees to ensure that operations run smoothly, economically, and within budget. The Sushi Chef is accountable for all facets of kitchen operations, encompassing not only the preparation and quality of sushi and other menu items but also the financial oversight related to food costs and labor. This leadership role demands a strong capability to oversee kitchen staff, fostering development, training, and motivation while upholding the highest standards of sanitation, safety, and presentation.

Beyond managing the day-to-day kitchen operations, the Sushi Chef plays a strategic role in menu design and developing dishes that align with Docent's expectations of culinary excellence and cultural authenticity. The Chef must exhibit creativity and innovation in enhancing the menu, ensuring all dishes not only meet quality standards but also contribute to the profitability of the food items served. Effective purchasing decisions, inventory control, and cost management are key components of this role, requiring a chef who is as comfortable with financial analysis as with food preparation.

The position also entails supervising and training kitchen employees in new techniques, ensuring adherence to food safety regulations, and maintaining impeccable cleanliness and organization throughout the kitchen. The Sushi Chef must be present and visible in the restaurant, engaging with guests and staff to promote positive relations and uphold the restaurant's reputation for exceptional food quality and customer service. This is an opportunity for a motivated and experienced culinary leader to join a prestigious establishment committed to delivering an unmatched dining experience that celebrates Japanese culinary art and the storied tradition of the Samurai.

Job Requirements

minimum 3 years of leadership experience in kitchen management
proven sushi production expertise
food handlers certification required
ability to manage kitchen staff and operations
strong organizational and time management skills
knowledge of food safety and sanitation standards
ability to maintain high quality and presentation standards
excellent communication and leadership skills
flexibility and dependability

Job Qualifications

3 plus years of experience in a leadership role including kitchen management
strong background in sushi production and execution
luxury hotel or high-end restaurant experience preferred
strong people management skills with ability to instill a culture of accountability
strong multi-tasking, organizational and time-management skills
strong inventory and inventory management skills
required food handlers certification

Job Duties

Schedules and coordinates the work of the chef, cooks, and other kitchen employees to stay within budget labor cost goals
supervise all cooking operations including methods, portions, and garnishing
plan meals and develop cost menus
approve requisition of product and necessary food supplies
ensure high standards of sanitation, cleanliness, and safety in kitchen areas
establish controls to minimize food and supply waste
ensure attractive presentation of all food and dishes
train and educate kitchen staff on new techniques and skills
design menu and direct food preparation for all dining events
ensure exceptional quality of ingredients, preparation, and plating
control labor and operating expenses through planning and budgeting
coordinate training, coaching, development, and evaluation of kitchen employees
be visible in the restaurant promoting positive public relations
monitor and maintain safe food handling procedures
check and order supplies and ensure quality of deliveries
ensure proper storage of supplies and stock levels
conduct frequent walk-throughs and inspection of kitchen cleanliness
maintain compliance with state sanitation and health regulations
instruct staff in proper use and care of kitchen machinery
oversee equipment needs and cleaning schedules
maintain professional attire, language, and behavior according to company standards
treat all associates with respect and consideration
demonstrate adaptability, communication, creativity, customer focus, leadership, conflict management, diversity management, people management, problem solving, and quality control skills
communicate clearly and effectively
show punctuality, dependability, and flexibility