Head Sushi Chef

Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants! 

Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts.

Responsible for all daily operations of the kitchen including but not limited to; menu development, ordering, costing, labor allocation and division, basic financials and general maintenance, sanitation and cleanliness protocols, inventory management, product quality adherence and any other goals or objectives set forth by SRG corporate. 

 

Essential Duties and Responsibilities 

·         Menu costing, planning and development. 

·         Adherence to generally accepted health and safety rules and regulations 

·         Training of staff on all standard procedures and development of skills 

·         Responsible for all aspects of kitchen operations each day 

·         prep 

·         pre-shift organization (dietaries, modifications, VIP accommodations etc) 

·         service 

·         cleaning 

·         closing procedures 

·         check outs 

·         Responsibility for hiring, separating employee, reviews, and disciplinary action of all kitchen staff 

·         Maintain and implement efficient systems within the kitchen. 

o    cleaning lists 

o    prep lists 

o    order sheets 

o    deep clean lists (weekly) 

o    Schedules  

·         Product sourcing and ordering  

·         Recipe developments and dissemination per company standards 

·         Product research and procurement 

·         Conducting and lead service on a nightly basis  

·         Expertise in sushi rice production and forming techniques per company standards. 

·         Expertise in Soy sauce production methodology  

·         Leadership in counter and guest service (hospitality minded service) 

·         Expertise in Fish storage and quality standards 

·         Conduct pre and post shift meetings on a daily basis 

·         Accurately and effectively communicate with corporate management 

·         Insure high food quality standards at all times 

·         proper storage 

·         proper labeling 

·         training of staff 

·         routine tastings of all products produced 

·         routine audits of coolers and freezers    

·         Administrative duties include: 

o     Invoices (Daily) 

o    Plate IQ (Daily) 

o    P/L (Daily) 

o    Scheduling 

o    Invoice maintenance. 

·         Meet or exceed revenue goals (monthly) and maintain a 20% or lower food cost. 

·         Assisting in all repairs of equipment and tools: 

o    Request forms 

o    Maintenance requests 

o    Equipment maintenance 

·         Responsible for adhering to all budgets as laid out by management including: 

o    labor 

o    food 

o    repairs 

o    new equipment purchases 

o    outside vendor purchases (Amazon, Etsy, Officemax etc) 

o    linens 

·         Maintaining clean and orderly restaurant and kitchen at all times 

Travel 

This position may be required to travel. 

 

Supervisory Responsibilities 

This is a supervisory position. Process hiring paperwork and payroll with the General Manager. The CDC is responsible for administering all disciplinary action (verbal, written, etc) in employee performance related matters. 

 

Minimum Qualifications (Knowledge, Skills, and Abilities) 

·         Comfortability in Omakase style dining  

·         Expertise in fish butchery 

·         Proficiency in generally accepted sushi techniques per company standards 

·         General computing skills and abilities 

·         Be able properly use technology (upload receipts, report data, inventory) 

·         General knowledge in product storage and usage 

·         Be able to effectively communicate with team 

·         Be able to successfully work under pressure 

 

·         Standing for long periods of time 

·         Work in varied temperatures 

·         Must be able to life 35lbs 

·         Be able to bend, twist, reach, lift or stoop to retrieve or move product 

·         Be able to work in decrease light 

·         Be able to work in enclosed spaces 

 

 

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Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.