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1. Supervise serving of meals food supply delivery to ensure the appropriate quantity and quality.
2. Prepare or coordinate the preparation of timetables, work schedules, cleaning schedules for full-time and part time food service workers.
3. Estimate quantities of food and numbers of servers needed for food service operations and special events.
4. Order food and non-food supplies, check deliveries, supervise food storage and maintain inventory control.
5. Participate in development of internal sanitation, security and safety standards and ensure implementation of standards established.
6. Participate in training of food service workers to produce high quality sushi including cooking rice, rolling sushi, recording temperature, cut, pack, label and stamp date.
7. Supervise work area, kitchen-dining facilities, cleaning and maintenance to ensure adherence to all safety procedures pertaining to work methods, equipment operation and fire safety.
8. Participate in development and delivery of training for job duties, sanitation and safety procedures as well as performance management, and may participate in staff selection.
9. Maintain, record and provide data for planning and control of operation of service, such as stock, repairs, sales and wastage, operating budgets, etc.
10. Organize, direct and evaluate ongoing operations, resolve customer complaints, ensure health and safety regulations are followed.