Sushi Cook - TAO Restaurant Las Vegas

Ensure quality, consistency, and execution of all food items. Interacts with fellow employees and supervisors in a polite and courteous manner to ensure gracious hospitality.

Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
Anticipate and accommodate guest needs.
Handle all allergy and/or dietary restrictions and modifications.
Accurately follow orders received from the POS system and/or direction from the expeditor.
Maintain cleanliness and sanitation of assigned station, kitchen, and entire venue.
Follow supervisor instructions and support co-workers while being a team player.
Possess in-depth knowledge of assigned recipes with the ability to execute them to company standard.
Demonstrate general knowledge of the venue.
Comply with Department of Health and company sanitation standards.
Communicate product needs to chefs, sous chefs, and support staff.
Check cover counts, BEOs, and/or Fire Sheets.
Properly set up station and perform opening/closing procedures, including:
Stocking station with prescribed supplies.
Setting mise en place using FIFO and company standards.
Wiping down and sanitizing station.
Performing opening and closing side-work as prescribed.
Report all breakage or damage of equipment or furniture to management.
Attend and participate in daily pre-service meetings.
Attend and participate in training sessions or departmental meetings.
Learn by listening, observing, and sharing knowledge while leading by example.
Portray a positive and professional attitude.
Demonstrate knowledge of Tao Group Hospitality, its partners, and hotel environments.
Work as part of a team and support fellow team members.

Tao Group Hospitality in-venue sushi cook training and Food Handling Certification.

Previous sushi culinary experience preferred.
High-volume culinary operation experience preferred.

Must be able to stand, lift, and bend for extended periods.
Must be able to lift up to 50 lbs.
May include repetitive motion tasks.
Exposure to hot kitchen elements or cleaning materials.
Must remain focused in a fast-paced, ever-changing environment.
Must be able to work a flexible schedule: days, evenings, weekends, holidays.