Position Summary: 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.

Duties and Responsibilities: including but not limited to:

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

Training Requirements:

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

Minimum Education And Qualifications:

• Previous sushi culinary experience preferred.
• Experience as a sushi cook in a high-volume culinary operation preferred.

Physical Demands and Work Environment:

• Must be able to stand, lift and bend for extended periods of time.
• Must be able to bend and lift to 50 lbs.
• Role may include job duties or tasks requiring repetitive motion.
• Exposure to hot kitchen elements or cleaning materials.
• Must be able to work and remain focused in a fast-paced and ever-changing environment.

Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays.

This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Tao Group Hospitality reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Tao Group Hospitality management's right to assign or reassign tasks, duties, or responsibilities to this job at any time.

• Employee Handbook professional appearance standards.
• Training in sushi cooking and food handling certification.
• Flexible schedule including days, evenings, weekends, and holidays.

• Previous sushi culinary experience preferred.
• Experience as a sushi cook in a high-volume culinary operation preferred.
• Ability to maintain cleanliness and sanitation standards.
• Strong communication and teamwork skills.
• Ability to work in a fast-paced environment.