The Sushi Cook will work closely with the Executive Chef Yo Matsuzaki to ensure the culinary department operates effectively,
including adherence to health regulations. Under the guidance and supervision of Senior Kitchen Management and within the policies
and procedures established by THE WATERMARK HOTEL, the Sushi Cook is to control the day-to-day operations of the kitchen and
its staff in their duties and career development but not limited to. Follows brand standards to ensure menus, presentation, food quality,
and timely delivery meets client’s needs. Effective management of assigned staff to ensure achievement of overall financial results,
guest satisfaction and positive team members relations
POSITION COMPETENCIES
• Customer focus
• Strategic focus
• People management and development
• Communication
• Decision quality
• Adaptability
• Teamwork
• Handles pressure well
• Problem solving
• Accountability / Drive for results
• Attention to detail
• Process improvement / Innovation
DUTIES AND RESPONSIBILITIES:
1. Maintain and exhibit a solid knowledge and understanding of all food products and skillfully apply various cooking
techniques.
2. Identify and safely use all kitchen equipment.
3. Ensure all requisitions are processed properly and placed in designated areas.
4. Properly label and date all products to ensure safekeeping and sanitation.
5. Ensure all products are rotated on a first-in, first-out philosophy.
6. Maintain complete knowledge and comply with all departmental policies, service procedures and standards.
7. Assist Executive Chef with the development of new ideas and menus.
8. Regularly restock all kitchen supplies and food items required for service.
9. Maintain supervisory role in absence of the Head Chef.
10. Ensure food quality is superior, efficiently communicate and take action to correct any irregularities.
11. Ensure kitchen equipment is properly maintained and functioning.
12. Conduct daily inventory to ensure proper par levels.
13. Work as a team, assisting all guests / employees’ needs and inquiries.
14. Effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and
other employees.
15. Ability to work on all stations of the kitchen.
16. Assist management by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and
people.
17. Assist management by controlling purchasing, receiving, purveyor lists, inventory, and reports of all kitchen items.
