Sushi Chef/Sous Chef
Jackacudas Seafood and Sushi
- Responsible for training and managing staff members to ensure they are knowledgable of each production station.
- Responsible for daily and weekly ordering to ensure highest quality of products, and help maintain food cost.
- Assisted the Executed Chef with developing and creating seasonal menu items.
- Assisted with planning, prepping and setting up various catering and off-site events.
- Knowledgeable on using HotSchedules/Excel, to create a weekly schedule for all back of the house staff members.
- Assisted with the Executive Chef and help oversee food, inventory and labor cost.
- Routine line checks before lunch and dinner service, to ensure each station is stocked and that every product corresponds with food safety regulations.
- Coordinated with the front of the house manager, to ensure all staff members are knowledgable of daily specials, food and plating specs, and various menu changes.
- Maintaining the restaurants checkbooks with daily invoices, for inventory, labor and cost control.