- Monitors weekly inventory levels for portion control.
- Investigates incidents that involve issues with food quality, food safety, chef performance/service and guest safety. Takes necessary and appropriate corrective and preventive action.
- Performs quarterly inspections of restaurant's safety audits.
- Monitors kitchen labor and productivity levels on a weekly basis.
- Implements new recipes, procedures and techniques.
- May perform other duties as assigned by supervisor.
- Regularly participates in local and regional key staff meetings.
- Promotes the RA Sushi concept and service expectations and utilizes restaurant visits to train and develop chefs to meet performance and service expectations.
- Participates in interviews and assesses the skills, qualification and experience of applicants and chef candidates.
- Ensures all training materials, programs and audio/visuals are current and adhered to.
- Trains and develops managers in training (MIT) on the kitchen and sushi modules.
- Observes management and chef trainees during training program and provides performance feedback as necessary.
- Conducts chief chef workshops as needed and provides direction on various current topics.
- Trains, develops and recommends chief chef candidates for restaurant placement.
- Recommends chief chef and 2nd chef promotions within assigned region to executive chef.
- Conducts exit interviews of chefs as requested by the Director of Culinary Operations or the manager.
- Eight to ten years of experience in the restaurant industry, including multi-unit supervision.
- Proven experience in food preparation, handling and service.
- Experience in teppan and/or sushi operations is a plus.
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Regional Sushi Chef - North Miami Beach, United States - RA Sushi
Description
Position at RA Sushi
Primary Responsibilities:
Responsible for ensuring food preparation, production and standards within assigned region are operating in accordance to RA Sushi standards and policies. Monitors and controls sushi prime gross costs. Responsible for researching, testing and recommending new foods, menu items and food preparation practices to the Director of Culinary Operations. Train and mentor chefs in the areas of food handling, preparation, cooking, service and entertainment.
Specific Job Duties:
Customer Service: Must possess excellent customer service skills. Ability to maintain a high degree of professionalism when interacting with team members at all levels within the organization. Ability to monitor, anticipate and address issues and concerns accordingly and, in a manner consistent with company policy and values.
Communication: Must possess excellent verbal and nonverbal communication skills. Must be able to communicate and understand guests' and colleagues' instructions, read and understand written directives, and be able to clearly communicate if s/he requires further direction. Must be able to interpret nonverbal cues in an effort to identify and correct potential problems. Must be able to effectively communicate in English.
Interpersonal Relationships: Ability to adapt and interact with a diverse group of people. Ability to maintain a professional and courteous demeanor during stressful and/or busy times. Must be able to work as part of a team and recognize the importance of each team member's role in the guest dining experience.
Physical Demands: Must be able to perform a variety of physical activities including, but not limited to, ability to sit, stand and/or walk for up to 12 hours a day. Occasionally may be required to stoop or kneel, lift up to 55 lbs. and perform other diverse physical tasks as needed. Ability to use knives, hand tools, utensils, and equipment to produce food for the dining room and sushi bar. Must be able to handle smoke and heat from grills.
Food Knowledge, Preparation, Production and Safety: Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used. Must be able to clearly explain how food is prepared, cooked, and served to guests. Knowledge of industry standards on food storage and handling techniques is required as is knowledge of sushi and beverages.
Problem Solving and Conflict Management: Must exercise sound judgment and possess good problem solving skills even when presented with incomplete or ambiguous information. Must have the ability to recognize and resolve problems in an appropriate manner. Good math and reasoning skills. Proficient in office programs and systems (MS Office, Aloha, Rightview web, etc.).
Quality Control and Priority Assessment: Ability to assess and recommend best practice solutions to achieve Benihana standards on food preparation, presentation and service while maintaining costs at budgeted and approved levels.
Shift Flexibility: Must be able to work different shifts, include holidays, nights and weekends as required to successfully perform the responsibilities of the job.
Travel Requirements: Must be able to travel to different restaurants within assigned region and/or other regions within the division. Must be able to travel up to 60% of the time including overnight travel.
