Sushi Cook

Salamander Hotels and Resorts Kissimmee, FL

The Sushi Cook assists the Sushi Chef in all aspects of the sushi production for the restaurant and bars including food preparation according to description.


* Prepare sushi items for customers using a quality predetermined method in a timely and consistent manner.

* Set up station with predetermined mise-en-place required to service the restaurant.

* Practice sanitation and safety daily to ensure the total customer satisfaction.

* Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items.

* Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.

* Adhere to control procedures for cost and quality.

* Report any equipment in need of repair to chef and engineering for service.

* Perform other duties as necessary and as assigned, such as V.I.P. parties and staff meetings.


* Candidates must be 18 years of age or older.

* Culinary degree or related hotel experience is preferred.

* Must be experienced in the art of sushi making, or a minimum of two years of fish handling preferred.

* Basic sushi preparation and recipe knowledge required.


* Must be able to speak, read, write and understand the primary language(s) used in the workplace.

* Position requires flexibility in scheduling (AM/PM, weekends & holidays) in order to accomplish all major responsibilities and tasks.

* Must be able to read and write to facilitate the communication process.

* Requires good communication skills, both verbal and written.

* Must possess basic computational ability.

* Ability to read recipes and follow their instructions.

* Thorough working knowledge of hot and cold food preparation.

* Good working knowledge of accepted sanitation standards and applicable health codes.

* Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

* Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (prep kitchen, kitchen, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.


* Be able to work in a standing position for long periods of time.

* Be able to work in a hot, cold, wet, humid and loud environment for long periods of time.

* Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

* Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis.

* Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

* Must be able to lift up to 50 lbs. on a regular and continuing basis.

* Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

* Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

* Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

* Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

* Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

* Requires manual dexterity to use and operate all necessary equipment.

Number of Openings1FT, PT, SEAS, or On-CallFull TimePage Views63

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