JOB DESCRIPTION

General Information

Job Title: Sushi Chef

Reports to: Area Executive Chef

Department: Culinary

Location: Sunset Harbor, East Hampton

General Job Description

Type of Position Hours

Summary:

The Sushi Chef Di Cuisine is responsible for managing and overseeing all outlets, in-room service, banquets, and hotel events from planning to execution to presenting products to clients.

Full-time Contractor

Part-time Seasonal

Variable Intern

Expected Hours: 40+ /wk

Exempt Nonexempt

General Description & Requirements

Duties and Responsibilities:

Finance & Purchasing

• Maximize profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies.
• Cost all recipes regularly to ensure profitability targets are achieved
• Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage
• Implement waste tracking system, as needed
• Manage relationships with food vendors; continually drive low cost through purchasing strategy; ensure all food products received meet the highest standards of quality
• Manage GL accuracy for all culinary products; establish invoicing procedures and other controls to ensure accuracy; address and correct discrepancies or invoicing issues immediately
• Establish inventory cycle with Area Executive Chef; ensure consistent, accurate and timely completion of inventory
• Cultivate positive, professional relations with vendors including interactions on property with Back of House staff

Operations:

• Develop and implement operating standards for the culinary department
• Manage Sous Chef, cooks and dishwashers in their daily responsibilities, providing clear, effective direction
• Ensure all items are prepared properly and timely for service daily
• Establish line check procedure to ensure DOH compliance multiple times daily; Conduct line checks multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately
• Ensure no members of staff are permitted to work if they are not suitably dressed or groomed
• Approve any maintenance or repairs needed through F&B Director
• Able to perform POS functions including comps, voids and transfers, back of house menu and employee administration
• Oversee menu structure, offerings, titling, pricing; Develop featured items for holidays, special events and promotions
• Promote and practice safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment

Review and approve payroll for Back of House staff; review daily time punches for accuracy; address time clock abuse (clocking in early or late, or not taking breaks) through coaching and/or documentation

Duties and Responsibilities:

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate all members of the culinary team
• Participate in training of Front of House staff as it pertains to menu and food knowledge
• Design and review weekly schedules for hourly Back of House staff
• Establish regular communication with Back of House team, including pre-shifts, meetings, trainings, etc.
• Oversee all staffing pars, postings for open positions, interviewing and final approval for Back of House hires
• Ensure all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish
• Oversee performance review process for all Back of House employees; Deliver reviews to all Chefs

Provide final approval for all Back of House disciplinary write-ups and terminations; Ensure disciplinary and termination decisions are compliant with employment law, and minimize risk to the Company

JOB DESCRIPTION

General Information

Job Title: Sushi Chef Di Cuisine Department: Culinary

Reports to: Area Executive Chef Location:

Qualifications

• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards
• Polished personal presentation: grooming meets EHP Resort standards, as outlined by Employee Handbook
• Has a can-do attitude and is willing to jump into any role as needed.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems
• Ability to access and accurately input information using a moderately complex computer system
• Must have considerable skill in math and algebraic equations using percentages
• Ensure that all staff are compliant with EHP Resort policies and procedures, as well as city, state, and federal laws
• Organize and/or attend mandatory meetings
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies
• Perform all other related and compatible duties as assigned by the Area Executive Chef, General Manager or Managing Partners
• Adhere to all HR policies and procedures

Education, Experience, Knowledge Requirements

• Minimum of 4 years of experience as an Executive Chef or Hotel and Banquet Head Chef in a similar caliber concept
• High School Diploma or GED
• Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required
• Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws

Physical/Special Requirements

• Ability to lift up to 30 + pounds often.
• Ability to sit, stand, and bend for extended periods of time.

Work Environment

• Able to withstand fluctuations in temperature within work environment, from high heat to below freezing
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress

Acknowledgment

EHP Resort is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of any kind. We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions made by EHP Resort are based on business needs, job requirements and individual qualifications, without regard to race, color, religion, creed, sex, gender, national origin, ancestry, age, marital status, sexual orientation, gender identity or expression, transgender status, alienage or citizenship status, pregnancy, physical or mental disability, military status, or any other characteristic protected by the laws or regulations in the locations where we operate. EHP Resort will not tolerate discrimination or harassment based on any of these characteristics.

Job Types: Full-time, Seasonal, Temporary

Pay: $28.00 - $38.00 per hour

Experience level:

• 2 years
• 3 years
• 4 years
• 5 years

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• East Hampton, NY 11937: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Work Location: One location

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