Sushi Chef (NOC 62200)
Blue Cilantro 555 Inc. DBA Baton Rouge
Job details
Location: 9816 107 Steet, Grande Prairie, ABT8V 8E7
Vacancies: 1
Salary: $56,200 per annum (This salary is inclusive of holiday pay and/or any overtime hours worked by the Employee.)
Terms of employment: Permanent employment, Full time: 30 hours per Week
Employment conditions: Candidate must be flexible to work any assigned shift as the work demands including morning, day, Evening, Weekends, holidays.
Start date: Starts as soon as possible
Benefits: Entitled to free uniform, be a part of the tip pool, shall also be entitled to duty meal discounts.
Languages: English
Education: College or Diploma/ Certification in a Culinary discipline
Experience: 3 years to less than 5 years of professional cooking experience.
Credentials: Food Safe Level 1 (can be obtained and provide within 3 weeks of commencing employment
Cuisine specialties - Sushi preparation techniques
Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Handling heavy loads, Attention to detail, Combination of sitting, standing, walking, Standing for extended periods
Personal Suitability: Leadership, Dependability, Efficient interpersonal skills, Flexibility, Initiative, Organized, Reliability, Team player
Responsibilities:
· Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
· Prepare dishes for customers with food allergies or intolerances.
· Prepare and cook food on a regular basis, or for special guests or functions.
· Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
· Conducts, coordinates and supervises inventories.
· Monitors material consumption and communicates to chefs required food ordering, and equipment status on a daily basis to satisfy the daily production plan.
· Participates in the development of food products and menus as needed for menu presentations.
· Must be aware of content in catering manual.
Create new recipes
· Executes countermeasures in the production in case of customer complaints.
· Supports training of kitchen staff on preparation, cooking and handling of food and Guide, motivate and develop the subordinate employees.
· Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis regulations are adhered to.
· Maintains and monitors quality, conducts quality control checks according to health regulations.
· Conducts quality checks of goods received.
· Monitors and ensures compliance with recipe specifications.
· Ensure that the area of responsibility is properly organized.
· Teach and train staff of production and presentation changes to menu items.
· Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.
· Performs other related duties as assigned or requested by supervisor or management.