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Job Overview
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Career development opportunities
Meal allowance
Retirement Plan
Job Description
AREA15 is a cutting-edge immersive entertainment and event destination that uniquely blends art, music, and retail to create a dynamic and engaging environment. Situated in a vibrant location, AREA15 stands as a hub for creativity, innovation, and unforgettable experiences across diverse audiences. The venue is designed to inspire imagination and foster a community where guests and team members alike thrive on passion and artistic exploration. At AREA15, guests are treated to a fusion of avant-garde artistic installations, live performances, and eclectic dining options, making it a premier destination for entertainment and cultural engagement.
The Sushi Sous Chef position... Show More
The Sushi Sous Chef position... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years experience in a sushi chef role
- Proven leadership capabilities
- Familiarity with SNHD food and sanitation regulations
- Ability to handle multiple kitchen stations
- Excellent communication skills
- Availability to work flexible hours including weekends and holidays
Job Qualifications
- High school diploma or equivalent
- Extensive experience working in a sushi restaurant
- Demonstrated ability to lead a culinary team
- Knowledge of SNHD sanitation and food safety standards
- Skilled in fish butchering and seafood processing
- Strong time-management and organizational skills
- Ability to work collaboratively in a team environment
Job Duties
- Prepare all menu items according to approved recipes in timely manner
- Exhibit excellent time-management skills in food item preparation and customer service skills
- Recommend menu items or ingredients complement well together
- Understands all positions well enough to perform all stations within the kitchen
- Work as a member of the team to ensure success in all areas of the restaurant
- Butcher and process fish and seafood according to Executive Chef's/Head Chef specific guidelines
- Discard any leftover items that cannot or should not be saved
- Inventory all fish and seafood items
- Properly store all fish and seafood
- Maintain station and prep all menu items in accordance directives given by the Executive Chef
- Maintain a hygienic and safe work environment at all times
- Fill in where needed to ensure that service standards and efficient operations are met
- Report to work punctually
- Ensure that equipment is maintained as outlined in the restaurant's safety and preventive maintenance programs
- Monitors the quality of raw food products to ensure that standards are met
- Recognizes superior quality products, presentations and flavor
- Ensures compliance with food handling and sanitation standards
- Follows proper handling and right temperature of all food products
- Work with local suppliers for purchasing of food, dry goods, supplies, etc.
- Manages inventory, COG’s, labor, etc.
- Other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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