Sushi Cook

McCalls Catering & Events•San Francisco, CA

About The Position

As Sushi Cook you are to work in our team of dedicated Sushi Cooks preparing dishes that are visually appealing and pleasing to the palate to delight customers at our catering, events and restaurants. To achieve this, you are able complete the following duties: · Produce a sushi, sashimi, maki and others that incorporates a variety of dishes from Japanese cuisine · Assist in ordering ingredients and managing inventory · Preparing whole fish into filets and smaller pieces for use in dishes · Assembling and plating sushi, sashimi, maki rolls and other fare · Supervising the activities of apprentices and kitchen helpers · Adhering to health and safety codes and regulations · Cleaning kitchen tools and workstations to maintain a hygienic environment Sushi Cook Responsibilities: Ensuring the preparation station and the kitchen are set up and stocked. Ability to portion fish properly. Consistent preparation and presentation based on overall standards, including portion size. Extensive knowledge of making sushi, sashimi, maki and Japanese cooking techniques including knifework, plating, portioning, and precision cooking. Ability to serve guests during our events at a sushi Bar. Reporting to the executive chef and following instructions. Making sure food preparation and storage areas meet health and safety standards. Cleaning prep areas and taking care of leftovers. Stocking inventory and supplies. Cooking menu items with the support of the kitchen staff. Sushi Cook Requirements: High school diploma or equivalent qualification. Certificate in culinary arts or related field. A minimum of 2 years’ experience in a similar role. In-depth knowledge of kitchen best practices and cooking methods. Excellent communication and organizational skills. Aptitude for multi-tasking. Must be able to work cooperatively and efficiently in a team. CA food handler's license certified Sound knowledge of food health and safety regulations. Constant standing and walking Frequent lifting/pushing/pulling objects up to 10-15 lbs, occasionally lifting/pushing/pulling objects up to 30 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance) Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Additional Information: This is a part-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described below the headings above. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Requirements

High school diploma or equivalent qualification.
Certificate in culinary arts or related field.
A minimum of 2 years’ experience in a similar role.
In-depth knowledge of kitchen best practices and cooking methods.
Excellent communication and organizational skills.
Aptitude for multi-tasking.
Must be able to work cooperatively and efficiently in a team.
CA food handler's license certified
Sound knowledge of food health and safety regulations.
Constant standing and walking
Frequent lifting/pushing/pulling objects up to 10-15 lbs, occasionally lifting/pushing/pulling objects up to 30 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance)
Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.

Responsibilities

Produce a sushi, sashimi, maki and others that incorporates a variety of dishes from Japanese cuisine
Assist in ordering ingredients and managing inventory
Preparing whole fish into filets and smaller pieces for use in dishes
Assembling and plating sushi, sashimi, maki rolls and other fare
Supervising the activities of apprentices and kitchen helpers
Adhering to health and safety codes and regulations
Cleaning kitchen tools and workstations to maintain a hygienic environment
Ensuring the preparation station and the kitchen are set up and stocked.
Ability to portion fish properly.
Consistent preparation and presentation based on overall standards, including portion size.
Extensive knowledge of making sushi, sashimi, maki and Japanese cooking techniques including knifework, plating, portioning, and precision cooking.
Ability to serve guests during our events at a sushi Bar.
Reporting to the executive chef and following instructions.
Making sure food preparation and storage areas meet health and safety standards.
Cleaning prep areas and taking care of leftovers.
Stocking inventory and supplies.
Cooking menu items with the support of the kitchen staff.