Sushi Chef

ABOUT US:

Los Angeles' newest and most exclusive venue. Nested in the west end of historic Sunset Boulevard, The Bird Streets Club promises a most discerningly Private Members enclave. A culture of refined service, ensuring that the diverse mix of change-makers can relax into the moment. Managed by the most iconic brand in hospitality and nightlife, The h.wood Group, The Bird Streets Club offers glamorous dining, exquisite service and memorable experiences.

ROLE SUMMARY:

The Sushi Chef will work alongside the Chef de Cuisine to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. They provide meal quality and consistency by following designated recipes. We are looking for an energetic professional who doesn't mind wearing multiple hats. Well organized, flexible and enjoy the challenges of working in a fast-paced environment.

RESPONSIBILITIES:

• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Prepares raw fish in an appropriate manner and makes sushi rice with perfect form and consistency.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, especially before and during prime operation hours.
• Hires and trains new kitchen employees to restaurant and kitchen standards.
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction, and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Maintains kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units all meet standards and are consistently well-managed.
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

REQUIREMENTS:

• High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred.
• Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role preferred.
• Must be 18+ years of age.
• Must be authorized to work in the United States.
• Ability to communicate clearly with managers, kitchen and dining room employees, and guests.
• Ability to bend, stand, and stoop for long periods of time, and working long hours in hot conditions.
• Must have experience calculating figures and amounts and performing mathematical functions to meet business needs.

PERKS:

• Company Dining Discounts
• Medical, Vision and Dental with company contribution offered the first of the month after 60 days of employment.
• Company sponsored Life and AD&D Insurance.
• Flexible PTO