Sushi Cook $26/hr
Description
REPORTS TO: Executive Chef, Chef de Cuisine, Banquet Chef, Sous Chef, or Lead Line Cook, as assigned
POSITION SUMMARY
The Sushi Cook is responsible for preparing, assembling, and presenting sushi, sashimi, rolls, and related menu items in accordance with Hideaway Golf Club’s recipes, quality standards, and presentation guidelines. This specialized culinary position requires strong knife skills, knowledge of sushi preparation techniques, proper handling of raw seafood, and careful attention to freshness, temperature control, sanitation, and presentation.
Working as part of Hideaway Golf Club’s broader fine-dining Culinary Team, the Sushi Cook supports regular dining operations, special menu features, Member events, tournaments, banquets, and other Club functions as assigned. The position is not limited exclusively to sushi production and may assist with general food preparation, kitchen production, station support, and other culinary responsibilities based on operational needs.
The Sushi Cook demonstrates professionalism, teamwork, precision, and attention to detail while helping deliver exceptional dining experiences for Members and Guests.
KEY RESPONSIBILITIES
Sushi Preparation & Kitchen Operations
• Prepare sushi, sashimi, nigiri, rolls, and other sushi-related menu items according to established recipes, specifications, and presentation standards.
• Prepare and properly season sushi rice to ensure appropriate consistency, temperature, flavor, and quality.
• Portion, slice, and prepare fish, shellfish, vegetables, garnishes, sauces, and other ingredients used in sushi production.
• Demonstrate proper knife techniques when slicing and portioning raw seafood and preparing sushi ingredients.
• Ensure the sushi station is properly stocked, organized, sanitized, and prepared before each meal period.
• Assemble and plate sushi items efficiently while maintaining quality, consistency, portion control, and presentation.
• Maintain assigned workstations in a clean, organized, and service-ready condition throughout each shift.
• Assist with opening and closing kitchen procedures.
• Support regular dining operations, banquet functions, tournaments, Member events, and special culinary presentations as assigned.
• Assist other Culinary Team Members and kitchen stations with food preparation and production as operational needs require.
• Communicate operational concerns to Culinary Leadership as appropriate.
Food Quality & Production
• Inspect fish, seafood, produce, and other ingredients for freshness, quality, appearance, temperature, and proper storage.
• Prepare sushi and related menu items in accordance with established recipes, production methods, quality standards, and presentation guidelines.
• Maintain appropriate portion sizes and presentation standards for sushi, sashimi, rolls, garnishes, sauces, and accompaniments.
• Ensure raw and ready-to-eat foods are handled, prepared, and stored safely to prevent contamination and cross-contact.
• Monitor product freshness, labeling, dating, rotation, temperature, and storage.
• Follow FIFO principles and established procedures for receiving, storing, thawing, preparing, and holding seafood and other ingredients.
• Minimize waste through proper preparation, portioning, storage, and product utilization.
• Assist with daily specials, seasonal menu features, tasting menus, and special Member requests.
• Maintain consistency in food quality and presentation throughout each service.
Teamwork & Support
• Demonstrate professionalism, teamwork, and accountability throughout each shift.
• Work collaboratively with Culinary Leadership and fellow Culinary Team Members to support efficient kitchen operations.
• Support fellow Culinary Team Members during food preparation and service.
• Assist with training Team Members in sushi preparation techniques, food handling, station procedures, and sanitation standards as requested.
• Reinforce Club standards for food quality, sanitation, safety, presentation, and kitchen organization.
• Communicate effectively with fellow Team Members to support coordinated and timely service.
• Assist with general culinary preparation and production outside the sushi station when needed.
Inventory & Organization
• Assist with inventory counts and organization of seafood, sushi ingredients, dry goods, and related supplies.
• Monitor inventory levels and notify Culinary Leadership of shortages, product concerns, or anticipated needs.
• Properly label, date, rotate, cover, and store all food products.
• Maintain appropriate refrigeration and storage temperatures for raw seafood and other perishable products.
• Maintain clean, organized, and properly stocked refrigeration, storage, and workstation areas.
• Properly maintain knives, cutting boards, sushi mats, smallwares, and other equipment used in sushi preparation.
Safety & Compliance
• Follow all federal, state, and local health regulations, HACCP standards, sanitation requirements, food safety protocols, and Club policies.
• Follow established food-safety requirements for receiving, storing, thawing, preparing, handling, and serving raw or undercooked seafood.
• Maintain strict sanitation practices when handling raw fish, shellfish, and ready-to-eat foods.
• Prevent cross-contamination and allergen cross-contact through proper food handling, equipment sanitation, and workstation organization.
• Maintain required temperature controls for seafood and other potentially hazardous foods.
• Maintain a clean, safe, and organized workstation throughout each shift.
• Properly clean and sanitize knives, cutting boards, preparation surfaces, equipment, and utensils.
• Properly operate and maintain kitchen equipment.
• Report food safety concerns, product quality issues, equipment problems, or maintenance needs promptly.
Communication & Collaboration
• Communicate effectively with Culinary Leadership and Team Members.
• Support seamless coordination between the sushi station, other kitchen stations, and front-of-house operations.
• Communicate product availability, preparation times, and menu-related information as necessary during service.
• Assist with accommodating Member dietary restrictions, food allergies, preferences, and special requests in coordination with Culinary Leadership.
• Perform additional duties as assigned.
MEMBER SERVICE & PROFESSIONAL STANDARDS
• Demonstrate genuine passion for hospitality while creating memorable dining experiences that consistently exceed Member expectations.
CULINARY PERFORMANCE EXPECTATIONS
• Demonstrate professionalism, teamwork, accountability, and a strong work ethic.
• Maintain high standards of food quality, freshness, consistency, cleanliness, organization, and presentation.
• Demonstrate precision and attention to detail in sushi preparation and presentation.
• Support efficient kitchen operations and timely service.
• Reinforce food safety, sanitation, and quality standards.
• Maintain a positive, respectful, and collaborative work environment.
• Demonstrate flexibility and willingness to support culinary operations beyond the sushi station when needed.
CULINARY KNOWLEDGE & TECHNICAL EXPERTISE
• Sushi and sashimi preparation
• Nigiri and roll preparation
• Sushi rice preparation and handling
• Raw seafood handling and storage
• Fish and seafood portioning
• Advanced knife skills
• Ingredient preparation and production
• Recipe execution
• Portion control
• Plate presentation
• Food quality and freshness standards
• Kitchen station management
• Product rotation (FIFO)
• Temperature control
• Food safety and sanitation
• Cross-contamination prevention
• Allergen awareness
• HACCP principles
• Kitchen equipment operation
• Banquet and special-event production support
• Production timing and coordination
• Fine-dining and luxury private club hospitality standards
CORE COMPETENCIES
• Member Focus
• Hospitality
• Professionalism
• Teamwork
• Communication Skills
• Accountability
• Problem Solving
• Emotional Intelligence
• Operational Excellence
• Integrity
• Adaptability
• Attention to Detail
• Dependability
• Initiative
• Organization
• Time Management
• Precision