Sushi Sous Chef

Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities – it's a culinary haven waiting to be explored.

Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills.

At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way.

Embark on your culinary career with us at The Landings Golf & Athletic Club – where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More!

Sushi Sous Chef Job Duties & Responsibilities:

• Compensation for this position ranges from $55,000 to $60,000 based on experience.
• Greets members promptly and efficiently and takes care of their needs.
• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment to prevent food contamination.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation after every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.
• Collects food and beverage products and small wares required for item production.
• Follows standard recipes carefully while preparing assigned items for banquet service and/or a la carte items.
• Handles left over food items as instructed to minimize waste including wrapping, labeling and dating.
• Cleans preparation and service equipment.
• Manages the workflow in the kitchen to ensure a smooth operation by administering tasks, effectively communicating and leading by example.
• Organizes all food preparation, presentation and service procedures.
• Assists Club Chef in creating menus and specials that will create a memorable experience for our members and ensure repeat business.
• Observes orders going out of the kitchen as well as the food being prepared to avoid waste by ensuring proper consistency, temperature, flavor and quality.
• Inspects equipment after and after use, ensuring cleanliness and proper working order and correcting or reporting any problems or issues with equipment to Head Chef.
• Oversees inventory of all stations and ensures proper rotation and utilization.
• Reviews prep list, daily pars and maintains par levels.
• Determines current inventory needs, orders stock accordingly without instruction or supervision, and ensures all food items are dated and up to Club standards.
• Completes food safety program successfully within 30 days of hire.
• Trains new hires and guides staff to adhere to safety and food handling practices.
• Adheres to all written food handling procedures and general safety practices, including food product storage, awareness of hot and cold meats, seafood, etc.
• Ensures kitchen is clean according to health department standards.
• Reviews with kitchen employees any necessary work needed for special parties or orders.
• Assists the Club Sushi Chef in ensuring department budget is achieved and helps in controlling costs.
• Acts as Club Sushi Chef in the Club Sushi Chef’s absence.
• Provides an example of appropriate workplace behavior and conduct for all staff.
• Monitors employee performance and relays behavioral issues to the Club Sushi Chef as necessary.
• Complies with departmental uniform and grooming standards.
• Works effectively as a team with all departmental employees.
• Works variety of shifts, as needed to include nights, weekends and or holidays.
• Complies with departmental and Club policies and procedures.
• Performs all other duties as assigned.

Sushi Sous Chef Experience & Qualifications:

• High School Diploma or equivalent.
• 1 or more years of experience as a Sushi Sous Chef or culinary leadership, preferably in a private club.
• Must be willing to provide exceptional service to members and leadership to position the department to achieve the mission.
• Associate degree in culinary arts or American Culinary Federation (ACF) certification is preferred, but not required.
• Proven experience working in upscale sushi restaurants.
• Valid food handler's license.
• Sound knowledge of food safety regulations.
• The ability to work under pressure.
• The ability to stand for long periods of time.

Sushi Sous Chef Skills & Knowledge:

• Ability to read, understand and follow verbal/written instructions.
• Ability to manage a diverse workload and prioritize in a fast-paced environment.
• Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations.
• Highly organized and able to handle multiple tasks and to deploy resources effectively.
• Ability to understand verbal and written direction in English.
• Ability to replicate and teach recipes, product and presentation as standardized.
• Obtain high personal and professional integrity.

Sushi Sous Chef Physical Requirements:

• Standing and/or walking 100% of shift.
• Lifting, carrying or moving up to 50 pounds.
• Pushing, pulling, bending, stooping, and upward reaching.
• Works in a kitchen environment with temperature fluctuations.