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- Prepare and execute high-quality sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes.
- Maintain exceptional knife skills and proper techniques for cutting, portioning, and handling fish and seafood.
- Inspect and maintain the highest standards for the freshness, quality, and proper storage of raw fish and seafood.
- Prepare sushi rice, sauces, garnishes, vegetables, and other components to established standards.
- Set up, stock, and maintain an organized and fully operational sushi station before and throughout service.
- Ensure consistency in flavor, portioning, presentation, and quality across all sushi offerings.
- Develop and introduce new sushi menu items, specialty rolls, seasonal offerings, and culinary concepts for restaurants and member dining.
- Create and execute custom sushi menus and presentations for private events, banquets, tournaments, and special club events.
- Collaborate with culinary leadership on menu development, pricing, food cost, sourcing, and seasonal product utilization.
- Stay current with sushi trends, ingredients, techniques, and presentation styles to continually enhance the guest experience.
- Work closely with the Executive Chef and culinary team to ensure sushi offerings complement the overall restaurant menu and culinary program.
- Accommodate member preferences, dietary restrictions, allergies, and special requests while maintaining quality and presentation standards.
- Maintain strict food safety, sanitation, temperature control, and cross-contamination prevention standards, particularly when handling raw seafood.
- Manage sushi station inventory, monitor product usage, and communicate ordering and replenishment needs to culinary leadership.
- Maintain and properly care for knives, sushi tools, equipment, and workstations.
- Train and mentor other culinary team members in sushi preparation, knife skills, food safety, and presentation as needed.
- Assist with product receiving, storage, labeling, dating, and FIFO rotation.
- Participate in daily cleaning, deep cleaning, and closing procedures.
- Support a high level of hospitality by interacting professionally with members and guests when preparing sushi in open-kitchen or event settings.
- Maintain a professional, positive, team-oriented approach and uphold Bluejack's culinary and hospitality standards.
- Perform additional duties as assigned by Bluejack leadership.
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