Sushi Chef - Naisho Room at The Watermark

Arlington, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Vision Insurance

short term disability

long term disability

Vacation policy

401(k) retirement program

paid life insurance

Tuition Reimbursement

Annual performance appraisals

Annual Team Member Banquets

discounted room rates

complimentary parking

Weekly Payroll

Job Description

B. F. Saul Company Hospitality Group is a renowned subsidiary of the largest private real estate company in the Washington, D.C. area, with an impressive legacy of over 130 years in the industry. The Hospitality Group operates a diverse portfolio of more than 20 business-class hotels, featuring leading top brands such as Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels. This portfolio also includes prestigious properties like The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. Employing more than 1,000 passionate hospitality professionals, the group is committed to delivering exceptional guest experiences and maintaining a high standard in the hospitality industry.

The company is currently inviting applications for the position of Sushi Chef at a Japanese-style Bar & Lounge located within The Watermark Hotel in Tysons Corner, VA. The Watermark Hotel is a 300-suite upscale, all-suite facility owned by Capital One Financial and operated by B. F. Saul Company Hospitality Group. It features a chef-driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space, and an inviting breakfast café. This full-time position offers competitive compensation commensurate with experience.

The Sushi Chef role is a critical part of the culinary team, working under the guidance of the Executive Sushi Chef, Hobin Kim, to ensure smooth operation of the kitchen in compliance with health and safety regulations. The responsibilities include supervising kitchen operations, ensuring the highest standards in food quality and presentation, adhering to brand and service standards, and contributing to menu development. The Sushi Chef will also play a supervisory role in the absence of the Head Chef and will be responsible for managing assigned staff to achieve financial goals, guest satisfaction, and fostering positive team relationships.

The role demands a solid understanding of all food products, mastery of various cooking techniques, knowledge of kitchen equipment, and ability to maintain rigorous sanitation and safety standards. The Sushi Chef will be involved in daily inventory management, restocking kitchen supplies, effectively communicating with service staff and management, and controlling food and labor costs. This role is essential for maintaining the kitchen’s operational excellence and ensuring guests receive superior dining experiences.

For candidates with a passion for Japanese cuisine and a commitment to culinary excellence, this role offers an outstanding opportunity to work in a prestigious hotel environment alongside an experienced culinary team. B. F. Saul Company Hospitality Group supports the professional growth and development of its team members, providing a dynamic and rewarding work atmosphere that is dedicated to both employee well-being and guest satisfaction.

Job Requirements

Ability to read, write and speak in English
Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
Ability to speak effectively before employees of the Company
Ability to read, analyze, and interpret technical procedures, or governmental regulations
Required to stand, stoop
walk
use hands to finger, handle or feel, lift, reach with hands and arms
talk to hear and taste or smell
Must regularly lift and/or move up to 50 pounds
Occasionally exposed to fumes or airborne particles and extreme heat
Work near moving mechanical parts
Outdoor weather conditions
Noise level in the work environment is usually loud

Job Qualifications

Minimum of three years’ experience as Sushi Cook in a fast-paced fine dining establishment
Japanese cuisine experience is preferred
Excellent knowledge of high-quality ingredients and international cuisine
Excellent working knowledge of knives and knife skills
Working knowledge of weights, measures, and various cooking techniques
Excellent customer service skills
Able and willing to work in any assigned station of the kitchen as required (fish, meat, cold line, pastry)
Professional appearance and demeanor
Strong hands-on training and management skills
Must have excellent people skills and ability to supervise, lead, mentor, coach, evaluate, develop, inspire people, set expectations, recognize achievements, manage conflict, align performance goals, provide feedback, and delegate

Job Duties

Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking techniques
Identify and safely use all kitchen equipment
Ensure all requisitions are processed properly and placed in designated areas
Properly label and date all products to ensure safekeeping and sanitation
Ensure all products are rotated on a first-in, first-out philosophy
Maintain complete knowledge and comply with all departmental policies, service procedures and standards
Assist Executive Chef with the development of new ideas and menus
Regularly restock all kitchen supplies and food items required for service
Maintain supervisory role in absence of the Head Chef
Ensure food quality is superior, efficiently communicate and take action to correct any irregularities
Ensure kitchen equipment is properly maintained and functioning
Conduct daily inventory to ensure proper par levels
Work as a team, assisting all guests / employees’ needs and inquiries
Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and other employees
Ability to work on all stations of the kitchen
Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and people
Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items