Head Sushi chef job EDOMAE Omakase Miami, former Michelin starred group
- Health insurance (medical, dental, vision). The Company contributes 70% toward the cost of employee and eligible dependents’ plan.
- One-week paid vacation after 6 months, two-weeks after one year of employment.
- 5 paid holidays in a year.
- 3 paid sick days in a year.
- Relocation for this position is offered (details will be provided)
- Position reports to the Restaurant Executive Chef
- Candidate must have Japanese Edomae style Omakase Sushi job experience. OUR Edomae style: We serve mainly fish from Japan, but we also use a lot of local and American domestic ingredients. The composition of the Omakase is similar to that of a typical Japanese high-class sushi restaurant, but we sometimes serve smoked salmon and Japanese beef charcoal-grilled in front of the guests. The Head Sushi Chef also uses truffles and caviar, so it’s not completely Japanese authentic sushi, but the nigiri itself is simple. We are most concerned about the delight of our Miami guests. The menu is also flexible. Occasionally, we also offer seasonal Japanese flavors such as shirako and karasumi..
To APPLY eMail your Resume to Edomae Omakase Sushi Chef recruiter Guada Costillas guada.costillas@gmail.com
Location is in Marriott, Stanton hotel, Ocean Drive, Miami South Beach, Florida. At Plan Do See, a global restaurant company, with locations in New York, Miami, Washington D.C., Hawaii, Bali and Japan. It is part of the same Company that operates Sushi-Azabu in New York, who had a Michelin star for 7 years in a row. This is the American arm of a Japanese company headquartered in Tokyo.
They have the same position open in New York City at higher salary. CLICK the link to read and apply to me: https://hotelrestaurantrecruiter.com/uncategorized/head-sushi-chef-job-new-york-arm-of-tokyo-company/
CLICK the links below to see Videos at the restaurant:
To APPLY eMail your Resume to Edomae Omakase Sushi Chef recruiter Guada Costillas guada.costillas@gmail.com
For MORE Japanese Chef jobs join our Chef jobs Group on LinkedIN – more than 104,000 members
Join our EXCLUSIVE GROUP for Japanese and Sushi Chefs LIVING IN THE USA
For MORE Japanese Restaurant jobs in Miami join our Miami Hospitality jobs group on LinkedIN.
For MORE Japanese Chef jobs Worldwide, join our Japanese and Sushi Chef jobs group on LinkedIN
For MORE Japanese Chef jobs in Japan join our Japan Hospitality jobs group on LinkedIn
For MORE Japanese Chef jobs in Bali join our Bali, Singapore and Malaysia hospitality group on LinkedIn
Follow our website: http://hospitalityexecutive.com
JOB DESCRIPTION
ABOUT PLAN DO SEE
Plan Do See is a global hospitality company founded on the Japanese principal of Omotenashi – selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25 properties worldwide. Headquartered in Tokyo, Plan Do See America Inc. is leading the effort to bring the pride of Omotenashi to the United States.
To find out more about Plan Do See please visit: http://plandosee-global.com.
POSITION SUMMARY:
The right candidate for this exceptional opportunity will be able to exhibit passion for excellence, culinary vision, understanding of quality food ingredients, interest in Sushi and Japanese culinary culture. This candidate will be working in one of the most iconic Omakase Restaurants in Miami Beach, Florida, and will lead a culinary vision for The Den at Azabu Miami Beach. This candidate must have Edomae style Omakase Sushi experience.
The Head Sushi Chef will ensure that the quality of food and service is the best of the best during their shift and ensure a seam less transition throughout the day. Mise en place, ordering, butchering, inventory and working in the line will be an integral part of the daily tasks.
ESSENTIAL JOB FUNCTIONS:
Establish goals for the kitchens/restaurants, anticipate and resolve relevant problems, anticipate trends,
and enact approved profit-oriented and cost saving ideas/activities.
Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
Comply with Standards of Service and assist in assuring the same from all kitchen employees.
Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
Participate in actual food preparation, produce food consistently high quality, taste and presentation and
expedite during peak meal periods as needed.
Control food cost by assisting in training kitchen staff on the proper methods of food preparation and
handling, by training kitchen and restaurant employees on how to handle leftover food items.
To meet the financial targets while achieving the food quality and service objectives.
Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
2
Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns,
and work to resolve problems.
Maintain effective working relationship with food & beverage management and other departments.
Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.
Operate, clean and maintain all equipment required in job functions.
Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to
correct deficiencies found during inspection.
Ensure strict adherence to health department and food handling guidelines.
To immediately report all suspicious occurrence and hazardous conditions.
To follow all company/kitchen safety rules, policies, and procedures.
Other duties as assigned.
Job description may be changed at any time.
REQUIRED LICENSE/QUALIFICATIONS:
Five (5) years of experience as Sushi Chef
Advanced understanding of professional cooking and knife handling skills.
Must be able to work nights, weekends and some holidays.
Able to speak, read, write, and understand the English language
Understanding and knowledge of safety, sanitation and food handling procedures.
Knowledge of health department rules and regulations, liquor laws and regulations.
Knowledge of kitchen operations and production.
PREFERRED LICENSE/QUALIFICATIONS:
Five (5) years of experience in a similar position at an Edomae style Omakase Sushi restaurant
Certification of Culinary training or apprenticeship.
Understanding/Knowledge of the budgeting and forecasting process.
Previously worked with multi-unit operations from fine dining to casual.
Experience of expanding and condensing recipes.
Thorough knowledge of Japanese cuisine technique.
Knowledge of food cost controls.
SKILLS/APTITUDES:
Strong guest service orientation.
Excellent communication skills (verbally interacts with management, servers, team members and guests.)
Possess excellent knife skills and be able to operate kitchen equipment.
Ability to work in a team environment exercising adequate leadership.
Ability to accept constructive criticism and work calmly and effectively under pressure.
Guest service orientation and commitment to quality service.
Have problem solving abilities, be self-motivated and organized.
General computer skills including but not limited to email, Microsoft Excel, PowerPoint, etc.
3
Must have proven leadership skills and teambuilding skills.
Effectively motivate associates and to maintain cohesive teams.
Be able to work with and understand financial information, data and basic arithmetic functions.
Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.
PHYSICAL REQUIREMENTS:
Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and
the ability to adjust focus.
Constant standing with some walking.
Be able to work in a standing position for extended periods of time.
Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and
fine motor skills.
WORK ENVIRONMENT:
Generally, in an indoor setting.
Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
Will be using a computer occasionally.
Varying schedule to include evenings, holidays and extended hours as business dictates.
The work environment is usually moderate to loud.
Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
end of Edomae Omakase Head sushi Chef job Miami Beach, FL Florida.
No comments:
Post a Comment