Job Details Job Title: Head Omakase Sushi Chef
Employer Name: Sushi Yugen
Job details
Location of work: 150 York Street, Suite 115, Toronto, ON M5H 3S5
Salary: $40.00/ hour
Financial Benefits: Gratuities
Vacancies: 1 vacancy
Employment groups: Youth, Veterans of the Canadian Armed Forces, Visible minorities, Persons with disabilities, Indigenous people, Newcomers to Canada, and Seniors are welcome
Terms of employment: Permanent employment, Full-time: minimum of 30 hours/week
Start date: As soon as possible
Employment conditions: Early Morning, Morning, Day, Evening, Night, Shift, Weekend
Transportation/travel information: Public transportation is available
Work conditions and physical capabilities: Work under pressure, Tight deadlines, handling heavy loads, Attention to detail, Standing for extended periods.
Weight handling: Between 45 and 60 kg
Who can apply to this job: Only apply to this job if you are a Canadian citizen or a permanent resident of Canada or if You have a valid Canadian work permit.
If you are not authorized to work in Canada, do not apply. The employer will not respond to your application.
How to apply: Send resume by email to sushiyugen2023@gmail.com or apply through Direct Apply on Job Bank

Job Description Job Requirements
Languages: English
Education: College diploma in culinary art/management OR high school graduation certificate with equivalent experience is required
Experience: Work experience as a head omakase sushi chef for 5 years or more is required
Work setting: Restaurant
Ranks of chefs: Head Omakase Sushi Chef
Supervision: 5-10 people, staff in various areas of responsibility
Cuisine specialties: High-end omakase sushi, with expertise in traditional Edomae-style kaiseki techniques and seasonal courses.
Food specialties: Fish and seafood, Meat, Vegetables
Tasks/ Job Duties: Plan and execute omakase sushi and Edomae-style kaiseki menus, ensuring exceptional quality, authenticity, and presentation; Create and develop new recipes and seasonal tasting courses using traditional and modern Japanese culinary techniques; Prepare and cook complete meals and specialty dishes on a daily basis, as well as for special guests, private events, and banquets; Estimate food, ingredients, and supply requirements, including costs and quantities; Requisition food and kitchen supplies as needed; Estimate and analyze labour costs, food costs, consumption, sales, inventory, and overall kitchen operating expenses; Maintain accurate records of food costs, inventory levels, usage, and sales data; Analyze operating costs and other financial data to ensure efficient kitchen operations and costs control; Demonstrate new cooking techniques, Edomae preparation methods, and specialized kitchen operating expenses; Demonstrate new cooking techniques, Edomae preparation methods, and specialized kitchen equipment to cooking staff; Train, instruct, and supervise sous-chef, sushi chef, cooks and other kitchen staff in food preparation, cooking, garnishing, plating, and handling of food; Ensure all dishes meet established quality standards, food safety requirements, and dietary needs, including food allergies and intolerances; Supervise daily kitchen operations, including workflow coordination and staff performance during service; Consult with management regarding private dining, banquet and specialty functions to customize menus and service offerings.