Qualifications And Requirements
High school diploma, required
A degree from ACF Apprenticeship Program or an Accredited Culinary
School, or equivalent experience, required.
Minimum of 3-5 year experience.
Excellent communication and customer service skills.
Maintain a safe working environment in accordance with
company policy by closely monitoring the safe use of equipment and work habits
in and around the work area. Responsible
for staying abreast of current company policies as they relate to safety.
Ensure a consistent level of quality, portion and
plate presentation. Adhere to specified
menu standards, while also exhibiting a high level of modern, creative culinary
Coordinate daily/weekly specials with Executive
Chef. Suggest menu changes and work with
chef in developing new menus as item sales demand.
Maintain food inventories and assist Executive Chef in
ordering products as needed to ensure sufficient supply of all menu items.
Receive shipped orders. Separate from other outlets food products if
they arrive packaged together on pallets.
Rotate and organize all food items for menu and to
promote cost efficiencies.
Prepare and stock line to ensure that an ample supply
of products are on hand for menu preparation and is sufficient to last through
Maintain open exhibition kitchen and clean station
between orders and right before completion of shift (i.e. equipment,
refrigerators, counters, etc.).
Inform Executive Chef of any products running low or
out of stock and report any problems (i.e., poor quality of product, problems
with other staff members, equipment issues).
Work with wait staff to ensure customer receives total
Help with training of new hires so UniSea standards
are adhered to and kept at a consistent level.
Help out in banquet preparation of similar sushi items for other
Help wash dishes, pots and pans.
Assist Harbor View Grill cooks if there is time and opportunity due to
slow sushi sales
Perform other duties as assigned.
Current Job Openings