We are seeking an experienced and innovative Executive SUSHI Sous Chef to oversee and manage our sushi program within a modern steakhouse located in the heart of New York City. As the Executive Sous Chef, you will play a vital role in creating and executing a high-quality sushi menu while maintaining the highest standards of food quality, presentation, and service. This is an exciting opportunity to showcase your expertise in sushi preparation and leadership skills in a dynamic culinary environment.
Please send your resume to:
hiring@personenyc.com
Responsibilities:
Sushi Program Management:
Develop and execute a creative and diverse sushi menu that complements the overall concept of the modern steakhouse.
Ensure the highest quality and freshness of ingredients used in sushi preparation and maintain appropriate inventory levels.
Oversee the sourcing of premium fish, seafood, and other ingredients from reputable suppliers.
Implement and maintain standard operating procedures (SOPs) for sushi preparation, including techniques, portion control, and presentation.
Collaborate with the Executive Chef and culinary team to ensure consistency and integration of the sushi program with the overall menu offerings.
Team Leadership and Training:
Supervise and provide guidance to the sushi team, including Sushi Chefs and Assistants, ensuring efficient operations and adherence to high culinary standards.
Conduct regular training sessions to enhance the team’s skills in sushi preparation techniques, knife skills, and food safety protocols.
Foster a positive and collaborative work environment, promoting teamwork, open communication, and professional growth among the team members.
Lead by example, demonstrating a strong work ethic, attention to detail, and a passion for delivering exceptional culinary experiences.
Quality Assurance and Food Safety:
Monitor food quality and presentation, maintaining consistency and upholding the highest standards of taste, texture, and visual appeal.
Implement and enforce strict food safety and sanitation practices, ensuring compliance with local health regulations and industry standards.
Conduct regular inspections of equipment, tools, and workstations to identify any maintenance or safety issues and take prompt corrective actions.
Menu Development and Cost Control:
Collaborate with the Executive Chef to develop and update the sushi menu based on seasonality, customer preferences, and emerging culinary trends.
Monitor food costs and portion control to maximize profitability while maintaining high-quality standards.
Identify opportunities for cost savings without compromising on quality and flavor.
Assist in inventory management, including ordering, receiving, and storage of sushi-related ingredients and supplies.
Requirements:
A minimum of 5 years of experience in sushi preparation, with a focus on high-end or fine dining establishments.
Proven experience as an Executive Sous Chef or similar role, showcasing excellent leadership and team management skills.
Strong knowledge of sushi preparation techniques, including nigiri, sashimi, maki, and other traditional and contemporary styles.
In-depth understanding of sourcing and selecting premium fish and seafood, as well as other ingredients used in sushi preparation.
Familiarity with New York City’s culinary scene and trends.
Excellent organizational, problem-solving, and multitasking abilities.
Ability to work under pressure and meet tight deadlines.
Outstanding communication and interpersonal skills, with the ability to effectively collaborate with the culinary team and front-of-house staff.
Culinary degree or equivalent certification is preferred, but not mandatory.
Great schedule:
OFF Fridays and Saturdays
Salary:
$75/90,000
+ Health care benefits and PTO
Join our dynamic culinary team and make a significant impact on our modern steakhouse by leading the sushi program with your expertise and creativity. Apply now with your resume and portfolio to be considered for this exciting role of Executive Sous Chef – Sushi Program.
