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 at AREA15 is an exciting opportunity for culinary professionals who are passionate about sushi and dedicated to excellence in food quality and preparation. This role involves significant responsibility in ensuring that every sushi dish served aligns with the highest standards of craftsmanship and freshness. The Sushi Sous Chef will not only prepare and oversee sushi menu items but will also play a critical part in managing kitchen operations related to sushi production. This includes supervising ingredient ordering, food preparation, sanitation, and effective kitchen management according to strict standards, including compliance with Southern Nevada Health District (SNHD) sanitation and food safety protocols.
The role demands a seasoned sushi chef with extensive experience in sushi kitchens and a proven track record of leadership. The Sushi Sous Chef must be skilled in butchering and processing fish and seafood, knowledgeably work all kitchen stations related to sushi, and maintain excellent time management to ensure prompt and satisfying guest service. Collaboration is key, as this position works closely with the Executive Chef and kitchen staff to continually improve culinary execution and guest satisfaction. The position promotes a hygienic, safe working environment along with inventory management and quality control of raw products. It also involves operational tasks such as monitoring inventory, controlling labor costs, handling supplier relations, and keeping equipment in proper working order following safety and maintenance protocols.
Joining AREA15 means becoming part of a dynamic team focused on creativity, innovation, and delivering exceptional experiences. The environment nurtures professional growth, encourages creativity, and values teamwork in a fast-paced, imaginative setting. This role is best suited for an individual who thrives in a creative, detail-oriented, and high-energy atmosphere and who aspires to contribute meaningfully to an evolving entertainment and dining destination. AREA15 offers opportunities for career progression and the chance to work at the forefront of immersive entertainment and culinary innovation.
The Sushi Sous Chef position at AREA15 is an exciting opportunity for culinary professionals who are passionate about sushi and dedicated to excellence in food quality and preparation. This role involves significant responsibility in ensuring that every sushi dish served aligns with the highest standards of craftsmanship and freshness. The Sushi Sous Chef will not only prepare and oversee sushi menu items but will also play a critical part in managing kitchen operations related to sushi production. This includes supervising ingredient ordering, food preparation, sanitation, and effective kitchen management according to strict standards, including compliance with Southern Nevada Health District (SNHD) sanitation and food safety protocols.
The role demands a seasoned sushi chef with extensive experience in sushi kitchens and a proven track record of leadership. The Sushi Sous Chef must be skilled in butchering and processing fish and seafood, knowledgeably work all kitchen stations related to sushi, and maintain excellent time management to ensure prompt and satisfying guest service. Collaboration is key, as this position works closely with the Executive Chef and kitchen staff to continually improve culinary execution and guest satisfaction. The position promotes a hygienic, safe working environment along with inventory management and quality control of raw products. It also involves operational tasks such as monitoring inventory, controlling labor costs, handling supplier relations, and keeping equipment in proper working order following safety and maintenance protocols.
Joining AREA15 means becoming part of a dynamic team focused on creativity, innovation, and delivering exceptional experiences. The environment nurtures professional growth, encourages creativity, and values teamwork in a fast-paced, imaginative setting. This role is best suited for an individual who thrives in a creative, detail-oriented, and high-energy atmosphere and who aspires to contribute meaningfully to an evolving entertainment and dining destination. AREA15 offers opportunities for career progression and the chance to work at the forefront of immersive entertainment and culinary innovation.
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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