Cook 2 - Sushi PM | Little Katana

				Overview:

The Sushi Cook 2 is responsible for the preparation and presentation of sushi dishes according to the restaurant's high standards. This position requires a deep knowledge of traditional and contemporary sushi techniques, ensuring quality, efficiency, and customer satisfaction in a fast-paced kitchen environment.

Responsibilities:

* Prepare all items on the prep list according to standard procedures or instructions from the supervisor.
* Ensure high quality at all times by inspecting food products for quality during prep and on the service line.
* Verify portion control, weights, and counts before events or functions.
* Cook and fire all food for service and prepare items for the line.
* Monitor and maintain proper cooking times and temperatures.
* Operate a rice cooker properly and efficiently.
* Specialize in high-end sushi preparation.
* Ensure proper product identification and execute correct butchery techniques for sushi-grade fish.
* Adhere to all storage procedures when handling food from the walk-in and returning food to storage.
* Maintain a clean and organized work area at all times.
* Keep the walk-in, prep area, and equipment up to Health Department and EcoSure standards consistently.
* Prepare food consistently following recipe cards, production, and portion standards as per server orders.
* Label and date all food containers and rotate them according to Omni Hotel standards, ensuring perishables are kept at correct temperatures.
* Check par levels for shift use, prepare necessary items, pull from the freezer, and set up the line. Report any out-of-stock items or potential shortages.
* Return unused food items at the end of the shift to designated storage areas, ensuring all perishables are properly covered and dated.
* Collaborate with other cooks to prepare meals for special events or specific requirements.
* Perform any other job-related duties as assigned.

Qualifications:

* Prepare all food items following standard recipes and as specified on guest checks to ensure product consistency.
* Collaborate effectively with the entire culinary team.
* Adhere to food preparation, handling, and correct storage standards.
* Support food and beverage portion control and waste management procedures.
* Maintain coolers, freezers, prep areas, and equipment in compliance with State of Florida Health Department regulations at all times.
* Apply basic math skills to understand and implement recipes and measurements.
* Perform additional duties as assigned to meet business needs.
* Minimum of 1 year of experience in an upscale sushi bar environment is required.
* Sushi-related education is preferred but not required.
* Must have State of Florida food safety certification.

Physical Requirements:

* Strong eye/hand coordination to operate all kitchen equipment.
* Sufficient manual dexterity to handle knives, spatulas, tongs, etc.
* Position requires bending, continuous standing, pushing, pulling, carrying, and lifting up to 70 lbs.
* Ability to stand for extended periods in a confined space while performing essential tasks.

Working Environment:

* Interior of the hotel in restaurant and kitchen areas, with exposure to humidity, steam, and extreme temperatures.
* Exposure to food and beverage hazardous cleaning chemicals.
* Exposure to food items and beverages.

Tools & Equipment:

* Cooking utensils and equipment, pots, pans, slicers, knives, VCM, robot coups, blenders, and burr mixers.
* Ovens, grills, stoves, flat tops, and salamanders.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.
			

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Omni Hotels Management Corporation

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