Job Description

Three Oaks Hospitality is looking for highly skilled sushi chef to join our team at Ro. Located in Hyde Park, Ro elevates the art of modern Asian cuisine through meticulous attention to detail and a commitment to sensory excellence. Our sushi chefs are responsible for preparing different types of sushi, such as nigiri and maki rolls. The sushi chef prepares traditional Japanese sushi rice, chops, slices, and fillets various kinds of fish. The sushi chef also placing orders for supplies as needed. A ro sushi chefs should also be able to customize guests’ orders according to preferences and food allergy considerations. It is crucial that you maintain a deep understanding of which ingredients taste well together. Success in this role will be demonstrated by serving specialty sushi dishes to provide a rich and distinct Asian dining experience to attract more guests and increase sales.

The ideal candidate will prepare sushi rolls and dishes from the sushi bar, take orders from those seated at the sushi bar, as well as patrons in the restaurant. You should be comfortable with a wide variety of sushi rolling, plating, related cooking techniques, and working in a high volume sushi restaurant. Advanced knife cutting skills are a must. We expect our sushi chefs to be friendly and interact with guests, providing recommendations on different dishes when requested. Must have availability to work nights, weekends, and holidays. 

Supervisory Responsibilities:

• None.

Duties/Responsibilities:

• Makes sushi rice with perfect form and consistency.
• Expertly cutting, slicing and filleting different types of fish.
• Prepares raw fish in an appropriate manner.
• Handles restocking of ingredients.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Manages storage of fruits, vegetables and meats such as crab, eel, salmon, and tuna.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Maintaining a clean work environment to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Required Skills/Abilities: 

• Excellent interpersonal and guest service skills.
• Knowledge of food, alcohol, and restaurant operations.
• Excellent time management skills.
• Knowledge of food safety regulations.
• Well-organized with ability to take and place food and beverage orders accurately.
• Ability to operate point-of-sale systems efficiently and accurately.

Education and Experience:

• High school diploma or GED
• Previous experience working in upscale sushi restaurants.
• Must successfully complete restaurant training course.
• Valid Food Handling Certification

Physical Requirements: 

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food and drinks weighing up to 25 pounds.

Benefits: 

• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training
• Free Parking

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