<h3>Job Description</h3>
Job DescriptionDescription:
Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire.
 
 
Discover exceptional career opportunities with our current Executive Chef positions in Portland, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us.
 
 
Apply today to be our Executive Chef in NW Portland, Located at 836 NW 23rd Ave, Portland, OR 97210
 
<a href="https://bamboosushi.com/page/careers" target="_blank">https://bamboosushi.com/page/careers</a> 
 
**Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made.
 
 
Health, Wealth, and Happiness:
<ul>
<li>Annual salary: $71K - $75K, determined on experience + 10% bonus potential</li>
<li>Quarterly Bonus Potential</li>
<li>Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program</li>
<li>Vacation Time, up to 3 weeks accrued vacation years 1 - 5!</li>
<li>401(k)</li>
<li>Employee Discounts</li>
<li>Opportunities for Advancement and Education within the Company</li>
</ul>
 
 
Join us in moving the Bamboo Sushi mission forward and bring to the table:
<ul>
<li>Ensuring a culture of positively and accountability</li>
<li>Executing operational excellence in food quality, service, and guest experience</li>
<li>Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&amp;L</li>
<li>Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec</li>
<li>Hiring, training, and developing employees</li>
<li>Ability to regularly exercise of independent judgment and discretion</li>
<li>Ability to handle sensitive, confidential information discreetly and professionally</li>
<li>Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen</li>
<li>Minimum of 5 years related culinary experience and/or training</li>
<li>Sushi experience preferred</li>
</ul>
 
 
We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL.
 
 
Environment
Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises.
 
Physical
The person in this position needs to occasionally or frequently;
<ul>
<li>Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment</li>
<li>Operate basic office equipment</li>
<li>Operate basic restaurant equipment</li>
<li>Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc.</li>
<li>Be able to exchange accurate information while communication with customers</li>
<li>Be able to distinguish different tastes, i.e.; sweet and bitter flavors.</li>
<li>Work in a noisy/distracting environment</li>
</ul>
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions.
If reasonable accommodation is needed, please contact the HR Department at <a href="mailto:thepeopleteam@sustainablerestaurantgroup.com" target="_blank">thepeopleteam@sustainablerestaurantgroup.com</a>.
Requirements:

Executive Chef

<h3>Job Description</h3>
Job DescriptionDescription:
THE COMPANY
Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members.
At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career!
 
WHAT WE OFFER
<ul>
<li>Health, Dental, Vision, and Life Insurance.</li>
<li>401K with company match.</li>
<li>Paid Vacation, Holidays, and Sick Leave.</li>
<li>Employee Assistance Program,</li>
<li>Generous Employee Referral Program and more.</li>
</ul>
POSITION SUMMARY
The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance.
If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today!
 
KEY RESPONSIBILITIES
<ul>
<li>Responsible for the day-to-day operations and staffing of the community kitchen and dining venues.</li>
<li>Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy.</li>
<li>Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed.</li>
<li>Maintain inventory control of food, beverages, supplies, and equipment.</li>
<li>Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.</li>
<li>Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending.</li>
<li>Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets.</li>
<li>Ensure resident and family member satisfaction is maintained.</li>
<li>Responsible for planning, preparing, and executing special events and themed meals.</li>
</ul>
Requirements:
CANDIDATE QUALIFICATIONS
Education and certifications:
<ul>
<li>A Culinary degree is preferred, or a combination of education and experience is required.</li>
</ul>
Experience, Competencies, and Skills:
<ul>
<li>At least 5 years of hands-on experience in food preparation.</li>
<li>At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service.</li>
<li>Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes.</li>
<li>Experience with restaurant openings is a plus.</li>
<li>Experience with special events and banquets is a plus.</li>
<li>Successful history of building teams and meeting financial goals.</li>
<li>Creativity and experience in menu development.</li>
<li>Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus!</li>
<li>Outstanding communication skills and the ability to motivate.</li>
<li>Compassion for our residents and a strong passion for excellence.</li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
HOSPITALITY STARTS HERE...
Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests.
 
ALL ROADS LEAD TO YOU...
A successful EXECUTIVE CHEF will have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.
 
As the Executive Chef, you are excited to encourage staff development and promote a positive experience for staff and guests to achieve P&amp;L goals. You’ll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you’ll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.
 
O-Ku Sushi Charlotte celebrates authentic Asian cuisine with a regional approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, the kitchen showcases the freshest fish from the world’s finest markets in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources.
 
What You'll Do:
<ul>
<li>Create Experiences: Cultivating hospitality and leading a team to craft dishes that showcase our cuisine.</li>
<li>Inspire Your Team: Inspire a culture of creativity, collaboration, and innovation.</li>
<li>Hands-On Leadership: Commitment to supporting your team especially during peak times.</li>
<li>Oversee the Business: Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations.</li>
</ul>
Requirements:
WHAT YOU NEED:
<ul>
<li>Flexibility: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week.</li>
<li>Experience: Executive Chef (2+ years) preferred background in elevated Japanese cuisine</li>
<li>Servant Leadership: Dedicated to serving others, internally (team-members) and guests.</li>
<li>Entrepreneurial Spirit: Hands-on, working side by side with your team during prep and service.</li>
<li>Accountability: Experience with managing restaurant financials, mainly dealing with food costs and labor.</li>
</ul>
IRHG PERKS:
<ul>
<li>Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days.</li>
<li>Health &amp; Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more.</li>
<li>Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options.</li>
<li>Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership.</li>
<li>Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division.</li>
<li>Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave.</li>
</ul>
The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table.
Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.

<h3>Job Description</h3>
Job DescriptionDescription:
Being a Hawkers Sous Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers leader is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant team. 
EXPERIENCE REQUIRED: Two years of kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept.
Sound like you? Come work with us today!
 
What’s in it for you?
<ul>
<li>Highly Competitive Salary + Benefits + 401K</li>
<li>Achievable Monthly Bonus Program</li>
<li>Paid Time Off</li>
<li>Exclusive Dining Discounts</li>
<li>Unlimited Growth &amp; Career Advancement Opportunities</li>
<li>Fun &amp; Engaging Work Environment</li>
</ul>
The Deets:
To act as an Operations Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The Sous Chef will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff.
 
 
Requirements:
<ul>
<li>Maintains food quality standards for the restaurant. </li>
<li>Assists Executive Chef in overseeing all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.</li>
<li>Fill in for the Executive Chef in planning and directing food preparation when necessary.</li>
<li>Ensures that clear feedback is provided to the entire kitchen team, including staff and management.</li>
<li>Conducts daily pre-service meetings.</li>
<li>Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items.</li>
<li>Ensures that target ticket times are consistently achieved while maintaining food quality standards.</li>
<li>Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition.</li>
<li>Ensures the cleanliness of the kitchen by maintaining the equipment at a level of overall cleanliness, managing ongoing repairs and maintenance, passing Health Department audits, and training staff on proper sanitation guidelines.</li>
<li>Ensures adherence to food safety, sanitation, and storage practices, through proper training and Supervision.</li>
<li>To assist the Executive Chef with meeting or exceeding established sales, revenue, and profitability.</li>
<li>Assist Executive Chef with vendor relations, ensuring restaurant equipment is kept in satisfactory working order, maintaining the highest degree of usability and cleanliness.</li>
<li>Strictly follows and adheres to recipes and procedures per Jolt. </li>
<li>Completes Culinary line checks, and sanitation checks daily.</li>
<li>Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team members’ morale.</li>
<li>Ability to perform the duties and responsibilities of all management positions within the restaurant.</li>
<li>Regularly counsels and coaches team members.</li>
<li>Assists Executive Chef with formal evaluations of staff.</li>
<li>Execute effectively and train other team members as applicable and other company systems.</li>
<li>Train, develop, and motivate team members and leaders to meet or exceed established standards.</li>
<li>Training and following the training guide program and team members to have a passing score to be in position. </li>
<li>Ensures maintenance of a safe and harassment-free workplace.</li>
<li>Takes quick and responsible action in solving problems and can use reason when dealing with disciplinary issues.</li>
<li>Other duties may be assigned as the need arises.</li>
</ul>
 
Physical Demands:
<ul>
<li>Ability to read and write in English to process paperwork and follow up on any actions necessary.</li>
<li>Manual dexterity is needed for keyboarding and other repetitive tasks.</li>
<li>Must be able to frequently stand, walk, bend, squat, and reach above shoulder level.</li>
<li>Must be comfortable working in an environment with exposure to extreme cold/hot temperatures.</li>
<li>Must be able to lift/carry up to 50 lbs.</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job Description
Screaming Tuna is an award‑winning sushi and Asian bistro nestled along the Milwaukee Riverwalk and in the Mequon Public Market. As Wisconsin’s first and only Monterey Bay Aquarium Seafood Watch partner, we prioritize sustainably sourced seafood throughout our menus. Enjoy scenic views from our riverside bar and thoughtfully curated offerings including sushi, short ribs, vegan/gluten‑free fare, sake, local brews, craft cocktails, and wine selections .
Led by Executive Chef Jason Morimoto—winner of Iron Chef Morimoto’s Sushi Master Season 2—Team Tuna blends tradition and creativity to deliver exceptional guest experiences .
Role Overview:
The Sushi Chef is responsible for crafting exquisite sushi offerings—from nigiri and sashimi to maki rolls and chef-driven creations—within a high-volume upscale dining environment. This role requires precision, artistry, and a deep respect for quality ingredients and presentation.
Key Responsibilities:
<ul>
<li>
Prepare sushi rice with proper texture, seasoning, and temperature
</li>
<li>
Fillet, slice, and plate raw fish (e.g. tuna, salmon, eel) with care and consistency
</li>
<li>
Craft traditional sushi forms including nigiri, sashimi, maki, and specialty rolls
</li>
<li>
Assist with menu innovation and seasonal specialties in collaboration with the culinary team
</li>
<li>
Coordinate station prep, manage supplies, and maintain inventory
</li>
<li>
Uphold the highest food safety, hygiene, and Seafood Watch standards
</li>
<li>
Support sushi roll catering, rolling demonstrations, and private events as needed 
</li>
</ul>
Qualifications:
<ul>
<li>
Minimum of 2 years of experience as a sushi chef or in Japanese cuisine (preferably upscale/casual fine dining) 
</li>
<li>
Proficient in knife skills, fish handling, rice preparation, and sushi plating
</li>
<li>
Strong aesthetic sense and attention to presentation and consistency
</li>
<li>
Ability to work under pressure in a fast-paced environment
</li>
<li>
Excellent teamwork, communication, and reliability
</li>
<li>
Flexible schedule with availability for evenings, weekends, and holidays
</li>
<li>
Culinary certification or formal training preferred (but not required)
</li>
</ul>
Why Work with Team Tuna?
<ul>
<li>
Join an award-winning restaurant consistently voted #1 Sushi in Milwaukee by Shepherd Express and MKE Journal Sentinel, among others 
</li>
<li>
Be part of a team committed to sustainable sourcing and innovation
</li>
<li>
Benefit from flexible scheduling, paid time off, and perks like free meals, staff discounts, and potential for cross-location opportunities 
</li>
<li>
Work directly with Executive Chef Morimoto and a passionate culinary team that values creativity and technique 
</li>
</ul>
What Our Team Says
From former staff:
“Fun work place and great environment”“Relaxed yet productive”“A great sushi starter—learned a lot as a beginner”

Sushi Chef

<h3>Job Description</h3>
Job DescriptionResponsibilites include:
<ul>
<li>High volume new stunning restaurant and event group in the greater Allentown market .. this is a vibrant talented team of professionals </li>
<li>Leading the team on the line of a upscale restaurant experience </li>
<li>Sushi , Japanese style cooking and seafood experience needed </li>
<li>Hands on creative kitchen skills </li>
<li>Inventory management</li>
<li>Overseeing food preparation and general practice</li>
<li>Supervising kitchen staff</li>
<li>creative skills for specials </li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
At bartaco, food is our passion. But people are our purpose.
 
We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.
 
At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.
 
We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests.
 
<ul>
<li>Pride: You take pride in your work and in contributing to something special</li>
<li>Good People: You value teamwork, treat others with kindness, and build trust with those around you</li>
<li>Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less</li>
<li>Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better</li>
<li>Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration</li>
<li>We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day</li>
</ul>
 
A brief look at what you’ll do as a Sous Chef at bartaco:
 
Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality.
 
Guest Experience:
<ul>
<li>Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines</li>
<li>Oversee daily operations to ensure service flows seamlessly and efficiently</li>
<li>Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness</li>
</ul>
 
Team Leadership:
<ul>
<li>Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff</li>
<li>Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards</li>
<li>Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones</li>
<li>Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered</li>
<li>Manage scheduling and staffing to balance operational needs with team well-being</li>
<li>Celebrate wins, recognize achievements, and provide constructive feedback to drive growth</li>
</ul>
 
Operational Leadership:
<ul>
<li>Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations</li>
<li>Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals</li>
<li>Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards</li>
<li>Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines</li>
<li>Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks</li>
<li>Conduct regular inspections of kitchen equipment and report maintenance needs</li>
<li>Support special events and catering functions as needed</li>
</ul>
 
What sets you apart:
<ul>
<li>You embody grit—persevering through challenges and staying committed to excellence</li>
<li>You excel in communication, keeping your team informed, motivated, and aligned</li>
<li>You think critically, make thoughtful decisions, and solve problems with confidence and poise</li>
<li>You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience</li>
</ul>
 
As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike.
 
Perks, Benefits + Rewards, just for you:
<ul>
<li>A fun work environment!</li>
<li>Career development and advancement opportunities</li>
<li>Competitive pay</li>
<li>Meal discounts when dining at bartaco</li>
<li>Paid vacation time</li>
<li>Gym and fitness center discounts</li>
<li>Opportunity to learn multiple languages/language education</li>
<li>Discounted virtual pet care</li>
<li>Medical, dental, and vision insurance</li>
<li>Mental Health and holistic wellness support</li>
<li>401K enrollment and matching</li>
</ul>
 
Requirements:
Requirements:
<ul>
<li>1-3 years of culinary management experience</li>
<li>A culinary arts degree is preferred, but not required</li>
<li>Excellent cooking skills</li>
<li>Experience mentoring and training hourly team members</li>
<li>Attention to detail and problem-solving skills</li>
<li>Flexibility to work evenings, weekends, and holidays</li>
</ul>
 
Physical Skills:
<ul>
<li>Bring an energetic hustle and positive attitude to every shift</li>
<li>Able to tolerate long periods working on foot/standing up</li>
<li>Able to lift and move objects up to 50 pounds</li>
<li>Able to work in a kitchen environment that may result in exposure to heat or cold</li>
</ul>

<h3>Job Description</h3>
Job DescriptionDescription:
Join the Sushi Roku Team - Now Hiring Sushi Chef!
Sushi Roku is a game-changer in the world of Japanese cuisine based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including BOA Steakhouse and Katana Robatayaki and Sushi Bar. This innovative Japanese sushi concept brings together a blend of inventive fusion dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, Sushi Roku has quickly become a go-to destination for tastemakers from Los Angeles, Orange County, Las Vegas, Austin, TX and beyond. Get ready to embark on a culinary journey like no other at Sushi Roku Austin.
WHAT YOU'LL DO
A Sushi Chef is trained in Japanese cuisine and prepares different kinds of rolls in our sushi restaurants. Responsibilities include preparing sauces, selecting ingredients, storing food, managing food stock, creating menus, designing sushi plates and working to fulfill all orders within quality standards. 
 
YOUR KEY RESPONSIBILITIES
<ul>
<li>Prepare various types of sushi dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety. </li>
<li>Have an extensive knowledge of our restaurant’s food offerings and beverage program.</li>
<li>Possess a strong familiarity with food service regulations and proper food handling procedures. </li>
<li>Inspect the quality of fruits, vegetables and fish used to prepare sushi dishes and ensure food item consistency. </li>
<li>Follow proper plate presentation and prepare garnishes for all dishes.</li>
<li>Stock and maintain sufficient Levels of food products at line stations to assure a smooth service period. </li>
<li>Sterilize all utensils, instruments and equipment used in sushi preparation before every use.</li>
<li>Handle, store and rotate all products properly (FIFO = First-In, First-Out).</li>
<li>Perform station opening/closing and side work duties for each shift. </li>
<li>Maintain a clean and sanitary workstation of the sushi bar and monitor food production areas to ensure compliance with safety and sanitation procedures. </li>
<li>Expected to continue self-education of food trends through networking, books and periodicals. </li>
<li>Embody and deliver on exceptional service and hospitality.</li>
</ul>
Requirements:

WHAT WE ARE LOOKING FOR:
<ul>
<li>2 years of previous experience in a high-end, high-volume restaurant. </li>
<li>Experienced and highly skilled in making traditional sushi and sushi rolls with a comprehensive knowledge of Japanese cuisine, sake, fish, seafood and cooking techniques.</li>
<li>Ability to multi-task and work efficiently under pressure.</li>
<li>Strong communication skills, both with guests and teammates.</li>
<li>A positive, upbeat attitude with a strong work ethic.</li>
<li>Flexible availability to work days, nights, weekends – we’re looking for team players who can adapt to the flow of the restaurant.</li>
<li>A valid Food Handler Card must have upon hire).</li>
<li>Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role.</li>
<li>Must be 18 years or older.</li>
</ul>
WHY SUSHI ROKU?
<ul>
<li>Opportunities for growth and advancement within a leading restaurant group.</li>
<li>Competitive pay and great benefits.</li>
<li>Work in a vibrant, fun, and fast-paced environment.</li>
</ul>
Ready to join a team that’s changing the game in Japanese cuisine? Apply now and help us deliver a memorable dining experience to every guest!
 
Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

<h3>Job Description</h3>
Job DescriptionDescription:
Executive Chef - Front Range
 
Reports to: Executive Director
Job Category: Salary | Exempt | Full-Time 
Salary Range: $63,000 to $73,000 per year DOE
Job Site: Foundry Front Range (Broomfield)
 
Job Summary:
The Executive Chef is responsible for overseeing the daily operations of the kitchen, directing the preparation of food, managing kitchen staff, and ensuring the quality of food items. This is a working Chef position.
 
Education and Experience:
<ul>
<li>Bachelor’s degree preferred, high school diploma or equivalent required.</li>
<li>Certified Executive Chef preferred.</li>
<li>Minimum five years experience in the culinary field.</li>
<li>Prior management experience required.</li>
<li>Experience in substance abuse or mental health field preferred.</li>
</ul>
Required Skills/Abilities: 
<ul>
<li>Valid Driver’s License and reliable transportation. </li>
<li>Current CPR certification or ability to acquire CPR certification within 30 days of hire.</li>
<li>Superior knowledge of nutrition and a wide repertoire of culinary skills required.</li>
<li>Strong leadership skills.</li>
<li>Excellent customer relations and interpersonal skills.</li>
<li>Knowledge of State and Federal regulations regarding safe food preparation required.</li>
<li>Knowledge of industry and trauma-integrated care preferred.</li>
<li>Ability to act with integrity, professionalism, and confidentiality.</li>
<li>Cultural sensitivity.</li>
</ul>
Duties/Responsibilities:
<ul>
<li>Design and implement new recipes and healthy menus.</li>
<li>Oversee the preparation of meals, from inspecting ingredients to plating dishes.</li>
<li>Maintain kitchen and equipment hygiene standards, and ensure the quality and availability of ingredients.</li>
<li>Order product, receive and track; purchase equipment and supplies.</li>
<li>Build relationships with suppliers.</li>
<li>Comply with nutrition and sanitation regulations and safety standards.</li>
<li>Manage special dietary needs and be keenly aware of allergies and intolerances.</li>
<li>Communicate and document participant dietary issues as needed.</li>
<li>Ensure the highest quality of service and food preparation.</li>
<li>Interview, hire, evaluate, and discipline kitchen personnel. Make hiring and termination decisions and evaluate employee performance.</li>
<li>Create a positive, productive work environment. </li>
<li>Train kitchen personnel on all menu items and food production principles and practices. by consistently communicating expectations and addressing issues.</li>
<li>Provide cooking/nutrition classes to participants.</li>
<li>Maintain strict participant confidentiality and HIPAA compliance.</li>
<li>Maintain ethical boundaries with participants.</li>
<li>Connect with persons in service on a positive, inspiring level. </li>
<li>Participate in staff meetings, team meetings, and in-service training.</li>
</ul>
Physical Requirements:
<ul>
<li> Sitting, standing, reaching, bending, lifting, squatting, climbing stairs. </li>
<li>Prolonged standing and cooking in a kitchen environment with exposure to heat.</li>
<li>Must be able to lift 50 pounds at times. </li>
<li>Driving in all weather conditions.</li>
</ul>
This description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required. Duties, responsibilities and activities may change or new ones may be assigned at any time with or without notice. 
Requirements:

26,033 chef Jobs