The Role

The Sushi Cook reports to the Corporate Chef. The Sushi Cook is responsible for overseeing quality of seafood products as well as inspecting all supplies, equipment and work areas to ensure company standards.

The Sushi Cook creates and develops unique food offerings that provide our guests with a variety of selections of top quality cuisine that represent the SUSHISAMBA brand.

The Rewards :

As a Sushi Cook we don’t just give you a job you love, we like to reward you for all your commitment and dedication at work, these benefits include :

• Paid time off for full time employees
• 50% Discount on food for up to 4 people to use in SUSHISAMBA® restaurants
• Meals on Duty
• Job Training
• Excellent internal growth opportunities
• Health, Dental and Vision Insurance to Full Time Employees
• Flexible Schedules
• Refer-a-friend’ cash incentive scheme

The Requirements :

As a Sushi Cook, we would love you to have :

• At least 3 years of Japanese cuisine experience
• Solid knowledge of all seafood product as well as food and be able to skillfully apply culinary techniques
• Exerting up to 30 pounds of force occasionally, and / or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move object
• Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality

The Restaurant :

SUSHISAMBA celebrates the culture and cuisine of Japan, Brazil and Peru. The menus are a mix of new and signature dishes with an emphasis on bold flavors, the finest ingredients and artful presentations.

SUSHISAMBA additionally has oversees locations in Las Vegas, London, Dubai and Doha.

JOB SUMMARY :

To oversee and manage

the seamless running of the kitchen departments in support to the culinary chef

team; by providing a highly efficient and effective service while ensuring that

all financial and statutory requirements are met, and supporting the delivery

of outstanding customer service. Management of line staff to include

interviewing, hiring, training, scheduling, promoting, performance evaluations,

disciplining, and termination.

ESSENTIAL JOB FUNCTIONS :

Management

and oversight of recruiting, hiring, training, scheduling, supervision of

employees and overall performance and development in conjunction with culinary

chef team.

Appraising

employee’s overall productivity and efficiency for recommendations for

promotions, performance evaluations, disciplining and / or terminations.

Maintains

standards of quality and service and station of which he / she is responsible for

and adhered to by employees.

Responsible for the

production and have knowledge and competency in menu items.

Assists in overseeing

kitchen inventory, purchasing and food cost.

To assist in the

creation and preparation of food items according to the standard recipes, with

flair, creativity and quality standards that ZUMA’s high standards and

expectations.

To assist in

controlling food costs and minimize waste of all food items.

To ensure that

operating and kitchen equipment is maintained to a good standard with minimum

breakage.

Being

the Example at all times that the staff witnesses, and knowing that a much

greater response from the staff is achieved by leading the way and not

directing the way. Instill a culture of pride and ownership.

To maximize employee

morale and productivity. To assist and train line staff in the preparation of

all Zuma dishes and provide performance feedback.

ensure the restaurant’s operational budgets are strictly adhered to, all costs

are controlled and any expenditure approved.

become familiar with and work in any section of the kitchen when necessary or

as requested by the Executive Sous Chef, Head Chef and / or Executive Chef.

To ensure work

stations are cleaned down at the end of a meal period and food is stored away

in the appropriate manner

To ensure the proper

handling and storage of all food items according to health and safety

To ensure kitchen and

food preparation areas are left clean and sanitized when unattended

maintain good working relationships with colleagues and all other departments

and liaison with Human Resources and the Executive Chef with staff or colleague issues

To abide by all

federal, state and local labor, health and safety laws

have a complete understanding of the restaurant's policy relating to Fire,

Hygiene and Safety; including staff training and adherence by all.

have a complete understanding of the restaurant’s employee handbook and adhere

to the regulations contained within it.

develop an open culture of communication, both formal and informal and

encourage employee involvement.

Who are we hiring?

The Sous Chef is responsible for the day-to-day culinary operation such as inventory, kitchen staff management and food preparation.

The Sous Chef is responsible for helping to direct and oversee all aspects of the kitchen operation. The Sous Chef will assist in coordinating activities and functions and will provide functional assistance in conjunction with other heads in the Food and Beverage department, especially in the absence of Executive Chef.

This position reports to the Executive Chef.

What will you do?

• Collaborates to design and implement menu planning for the teams being mindful of creativity and food allergies.
• Partner with the Executive Chef to lead all kitchen staff responsible for the daily preparation of all food production to ensure that methods of cooking, garnishing, and portion-sizing are as prescribed by standard recipes
• Partner with Executive Chef to find efficiencies with food presentation; collaborate on menu writing, monthly inventories, pricing, requisitioning, and issuing for food production
• Responsible for the cleaning and sanitation process within the kitchen and surrounding back of the house areas; maintain and enforce sanitation laws and safety standards with individuals entering kitchen area.
• Partner with the Procurement team to research, source, and negotiate qualified suppliers for the purchasing of equipment, materials, supplies, goods, and / or services that meet the quantity and quality expectations of the Company
• Ensure consistency in the preparation of all food items according to recipes and standards.
• Maintain and enhance the food products through creative menu development and presentation.

What do you need to succeed?

• Minimum 5 years of prior supervisory experience in a large volume culinary or catering operation with multiple outlets required.
• Experience with menu design, planning, culinary instruction, and presentation.
• Experience in managing cross functional teams and building relationships
• Successful track record of measuring improvements in customer satisfaction and loyalty
• Excellent verbal & written communication, strong interpersonal / customer service skills, organizational and time management skills required

Ideally, you’ll also have :

• Bi-lingual in Spanish is preferred
• Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency
• Able to work under pressure and meet deadlines, while managing multiple tasks.

SUPERVISION :

• Junior Sous Chef team
• Hourly Cooks

SPECIAL REQUIREMENTS OF THE JOB :

• Frequent lifting and carrying of up to 30 pounds
• Occasional kneeling, pushing, pulling, and lifting required
• Constant standing and walking throughout shift
• Must be able to work a flexible schedule inclusive of am shifts, pm shifts, weekends, and holidays required.
• Certified in (SNDH) Southern Nevada Department of Health regulatory standards.

Why is MSG for me?

Sphere Entertainment Co. is a premier live entertainment and media company. The Company includes Sphere, a next-generation entertainment medium that will redefine the future of entertainment.

The first Sphere venue is currently under construction in Las Vegas and is expected to open in fall 2023. In addition, the Company includes MSG Networks, which operates two regional sports and entertainment networks, MSG Network and MSG Sportsnet, as well as a companion streaming service, MSG GO, delivering a wide range of live sports content and other programming.

More information is available at www.sphereentertainmentco.com.

We focus on Career Development and Invest in YOU

At MSG, we recognize the importance of upskilling employees’ talents and strengths so they can drive their careers forward.

We are proud to offer a robust set of tools and resources to help employees understand their interests and purpose, harness their talents and obtain the skills they need to reach the next step in their careers.

Growth and longevity for our employees are top priorities here.

We value diversity and are looking for extraordinary employees of all backgrounds

At MSG we value diversity and are looking for extraordinary employees of all backgrounds! MSG is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, sexual and reproductive health choices, national origin, citizenship, age, genetic information, disability, or veteran status.

In addition to federal law requirements, MSG complies with all applicable state and local laws governing nondiscrimination in all locations. #LI-DW1

Sous Chef

Responsibilities & Duties

Reports to : Executive Chef

Executive Chef

Summary / Objective

Responsible for assisting the Executive Chef with daily kitchen

activities and overall quality of foods produced while maintaining a high

standard of cleanliness, sanitary and safe work environment.

Essential Functions

FOOD QUALITY

The Chef will provide "excellent quality" and

presentation" of all food to the guests.

The demonstration, preparation, and execution of each menu

item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality,"

the Chef is responsible for ongoing training and communicating these standards

to the staff.

SERVICE

Proper guest service requires that the food is produced on a

timely basis and that the servers are well educated regarding the menu.

It is the Chef's responsibility to participate in service

education through :

• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen

staff to produce meals promptly.

The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

The Chef must meet the financial targets

while achieving the food quality and service objectives.

Suppose there are structural reasons that the financial goals

cannot be met without sacrificing food quality of service. In that case, it is the Chef's

responsibility to identify the problems and promptly bring them to the Executive Chef's attention.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen

facilities.

The Chef is responsible for supervising the daily

cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.

The Chef should make the appropriate assignments for his

staff.

Work Environment

This job is usually performed indoors, in a controlled

environment, and experiences a moderate noise level in the work environment. This job has intermittent levels of high stress.

Physical Demands

An employee must meet the physical demands described here to perform the essential functions of this job successfully.

While performing the duties of this job, the employee is

regularly required to talk or hear. The employee is required to stand; walk;

sit; use hands to finger, handle, or feel depending on the situation, reach

with hands and arms; and stoop, kneel, or crouch. The employee must

occasionally lift and / or move up to 50 pounds. Specific vision abilities

required by this job include close vision and distance vision.

Position Type / Expected Hours of Work

This is a full-time position. The employee is expected to

work alternating schedules, including nights, weekends, and holidays.

Required Education, Experience, and Qualifications

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product,

presentation, quality, and preparation, along with menu concept and design.

Ability to read and interpret documents such as safety rules,

operating and maintenance instructions, and procedure manuals.

Ability to write routine reports, purchase orders, menus, and

correspondence.

Ability to communicate to groups of customers or employees of

the organization.

Ability to add, subtract, multiply, and divide into all units

of measure, using whole numbers, common fractions, and decimals. Ability to

compute rate, ratio, and percent.

• Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
• Ability to interpret various instructions furnished in

written, oral, diagram, or schedule form.

• Excellent record of kitchen and staff management.
• Understanding of various cooking methods, ingredients,

equipment, and procedures.

• Ability to spot and resolve problems efficiently.
• Strong Organizational Skills.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Time Management Skills.
• Working knowledge of various computer software programs (MS

Office, restaurant management software, POS)

Supervisory

Responsibility

The Sous Chef has assigned duties, station and procedures which are

monitored by Executive Chef

Other Duties

Please note this job description is

not designed to cover or contain a comprehensive listing of activities, duties,

or responsibilities that are required of the employee for this job. In addition, duties,

responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment

opportunities to all employees and applicants for employment and prohibits

discrimination and harassment of any type without regard to race, color,

religion, age, sex, national origin, disability status, genetics, protected

veteran status, sexual orientation, gender identity or expression, or any other

characteristic protected by federal, state or local laws.

Sous Chef

Responsibilities & Duties

Reports to : Executive Chef

Executive Chef

Summary / Objective

Responsible for assisting the Executive Chef with daily kitchen

activities and overall quality of foods produced while maintaining a high

standard of cleanliness, sanitary and safe work environment.

Essential Functions

FOOD QUALITY

The Chef will provide "excellent quality" and

presentation" of all food to the guests.

The demonstration, preparation, and execution of each menu

item and the item specifications and presentation will be agreed upon.

In maintaining the standard of "excellent quality,"

the Chef is responsible for ongoing training and communicating these standards

to the staff.

SERVICE

Proper guest service requires that the food is produced on a

timely basis and that the servers are well educated regarding the menu.

It is the Chef's responsibility to participate in service

education through :

• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen

staff to produce meals promptly.

The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

The Chef must meet the financial targets

while achieving the food quality and service objectives.

Suppose there are structural reasons that the financial goals

cannot be met without sacrificing food quality of service. In that case, it is the Chef's

responsibility to identify the problems and promptly bring them to the Executive Chef's attention.

FACILITY MAINTENANCE

Maintain a high level of cleanliness in the kitchen

facilities.

The Chef is responsible for supervising the daily

cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area.

The Chef should make the appropriate assignments for his

staff.

Work Environment

This job is usually performed indoors, in a controlled

environment, and experiences a moderate noise level in the work environment. This job has intermittent levels of high stress.

Physical Demands

An employee must meet the physical demands described here to perform the essential functions of this job successfully.

While performing the duties of this job, the employee is

regularly required to talk or hear. The employee is required to stand; walk;

sit; use hands to finger, handle, or feel depending on the situation, reach

with hands and arms; and stoop, kneel, or crouch. The employee must

occasionally lift and / or move up to 50 pounds. Specific vision abilities

required by this job include close vision and distance vision.

Position Type / Expected Hours of Work

This is a full-time position. The employee is expected to

work alternating schedules, including nights, weekends, and holidays.

Required Education, Experience, and Qualifications

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product,

presentation, quality, and preparation, along with menu concept and design.

Ability to read and interpret documents such as safety rules,

operating and maintenance instructions, and procedure manuals.

Ability to write routine reports, purchase orders, menus, and

correspondence.

Ability to communicate to groups of customers or employees of

the organization.

Ability to add, subtract, multiply, and divide into all units

of measure, using whole numbers, common fractions, and decimals. Ability to

compute rate, ratio, and percent.

• Ability to solve practical problems and deal with various concrete variables in situations where only limited standardization exists.
• Ability to interpret various instructions furnished in

written, oral, diagram, or schedule form.

• Excellent record of kitchen and staff management.
• Understanding of various cooking methods, ingredients,

equipment, and procedures.

• Ability to spot and resolve problems efficiently.
• Strong Organizational Skills.
• Capable of delegating multiple tasks.
• Communication and leadership skills.
• Time Management Skills.
• Working knowledge of various computer software programs (MS

Office, restaurant management software, POS)

Supervisory

Responsibility

The Sous Chef has assigned duties, station and procedures which are

monitored by Executive Chef

Other Duties

Please note this job description is

not designed to cover or contain a comprehensive listing of activities, duties,

or responsibilities that are required of the employee for this job. In addition, duties,

responsibilities, and activities may change at any time with or without notice.

V&E provides equal employment

opportunities to all employees and applicants for employment and prohibits

discrimination and harassment of any type without regard to race, color,

religion, age, sex, national origin, disability status, genetics, protected

veteran status, sexual orientation, gender identity or expression, or any other

characteristic protected by federal, state or local laws.