Sushi Cook

ABOUT THE CLUB:

Carriage House Club is a modern conception of a classic English social Club presented with a sophisticated, international elegance, luxury and an overlay of wit and whimsy that is a signature of both Palm Beach and English Club style.

JOB SUMMARY:  The Sushi Cook is responsible for assisting in the preparation and presentation of high-quality sushi dishes under the direction of the Sushi Chef. This role requires a solid foundation in sushi-making techniques, attention to detail, and a passion for Japanese cuisine. The Sushi Cook plays a key role in supporting kitchen operations, ensuring consistency, quality, and cleanliness.

ESSENTIAL JOB FUNCTIONS:

• Responsible for the preparation, cooking, and presentation of dishes from assigned station
• Communicates frequently to the Sous Chef (or upward as necessary) as to supplies and inventory of supplies
• Prepare a wide range of dishes, including nigiri, sashimi, maki rolls, and specialty rolls, using traditional Japanese techniques and rice cookery.
• Assist with rice preparation, fish cutting, and general mise en place for sushi production.
• Ensure the freshness and quality of ingredients used in sushi preparation.
• Maintain a clean and organized workstation throughout the shift.
• Follow all health, safety, and sanitation guidelines according to local and club regulations.
• Operate kitchen tools and equipment properly and safely.
• Assist in receiving, storing, and rotating perishable items.
• Support with prep tasks including slicing, dicing, and portioning ingredients.
• Collaborate with team members to ensure timely service and consistent plate presentation.
• Report any product shortages, equipment malfunctions, or quality concerns to the Sushi Chef or Sous Chef.
• Set up and break down workstation with required mise en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.

ESSENTIAL COMPETENCIES:

• Basic knowledge of sushi preparation techniques and Japanese ingredients.
• Demonstrated knife skills and comfort working with raw fish and seafood.
• Strong attention to detail and cleanliness.
• Ability to follow recipes and instructions precisely.
• Willingness to learn and grow within a professional kitchen environment.
• Ability to work well under pressure and in a fast-paced team setting.
• Excellent time management and organization skills.

ESSENTIAL REQUIREMENTS

• Prior experience in a professional kitchen; sushi experience preferred.
• Culinary training or on-the-job training in Japanese cuisine is a plus.
• Ability to communicate effectively in job-related English.
• Ability to stand for extended periods and perform physical kitchen duties, including:
• Bending, lifting (up to 50 lbs), stretching, and repetitive motions
• Working in hot, humid, or high-pressure kitchen conditions

• Health benefits after probationary period (80% Company-paid)
• Life Insurance and Short-Term Disability (100% Company-paid)
• Opportunity to participate in 401(k) Plan after probationary period and eligibility criteria is met
• Paid Time Off (PTO) after probationary period
• Return Bonus and End of Season Bonus Eligible
• Free Meals
• Free Uniform & Dry Cleaning