Sushi Chef

Role:
To prepare all menu items including rolls, bowls, and appetizers, and to uphold our company
standards of quality and presentation; ensure all food is delivered in a timely manner while
maintaining a clean, presentable, and inviting experience for customers.
Responsibilities:
Properly and efficiently create all menu items per company standards
Be creative and willing to assist managers in adding new items to the menu
Ensure that lines are stocked well and products do not run out
Understanding and use of 4 senses philosophy
Understanding and use of prep list
Maintain absolute cleanliness in all areas of the kitchen
Use of proper techniques and portioning for the execution of all entres and appetizers
Complete all daily checklists consistently and in a timely manner
Efficient opening and closing of the business
Effective coordination with team
Inform Managers of any wastage or spoilage
Manage the flow and activity of all stations in the kitchen

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Results:

 Provide consistent and positive experiences and product for the guest
Provide guests with consistent, high-quality, and safe food
Maximize kitchen effectiveness, minimize kitchen mistakes
Positive, high-energy work environment
Reduced waste, lower food costs
Seamless communication and flow of product from the back to front of house
Short ticket times
Requirements:
3-5 years of sushi restaurant experience
Strong sense of urgency
Acute attention to detail
Great organization and time management skills
Strong and effective communicator
Reliable Transportation

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Prep Chef
Role:
To prepare all components necessary for a day's business while upholding our company standards
of accuracy, quality and presentation.
Responsibilities:
Ensure that all food preparation needs are met at the beginning of each day per company
standards
Ensure consistency and quality of all products, sauces, and ingredients being served to
customers
Minimize wastage and spoilage of all products through efficiency and use of systems
Assist with the service line during business hours when needed
Maintain a clean and well-stocked work space
Ability to complete all daily checklists consistently and in a timely manner
Efficient opening of the restaurant
Effective coordination with team
Results:
Consistently positive customer experience relative to quality of preparation
Staff is supplied with all product necessary in the proper time frame for a successful day
Smooth flow of BOH operation
Maximize Kitchen effectiveness, minimize kitchen mistakes

 Lower food cost by minimizing wastage

Positive, high-energy work environment
Requirements:
Experience in the restaurant industry; prior kitchen experience
Strong sense of urgency
Acute attention to detail
Time management skill
Reliable transportation

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Server/Cashier
Role:
To create the complete customer experience that coincides with Roll Out Sushis standards.
Responsibilities:
Create a welcoming atmosphere for our guests
Check with guests frequently and anticipate all needs, big or small
Re-stock sushi items to meet customer demands
Possess a wealth of knowledge relating, but not limited to, our menu and products, ROS
company history, operations, and functionality
Ability to communicate with guests and staff in a high energy and friendly way
Ability to suggestive sell and up-sell all products on our menu
Full knowledge of all POS transactions and current promotions
Accountability for all cash handling
Maintain a clean and well-stocked work space
Ability to complete all daily checklists consistently and in a timely manner
Efficient opening and closing of the restaurant
Effective coordination with team
Results:
Provide a fun, exciting, and memorable dining experience for every guest on every visit

 Infect every guest and staff member with positivity, energy and happiness
100% customer satisfaction
Customers feel like guests
Balanced drawer at all times
Positive, high-energy work environment
Requirements:
Extroverted personality
Stellar customer service skills
Basic math and computer skills
Reliable transportation

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Dishwasher
Role:
To help maximize the customer experience by maintaining a clean kitchen and restaurant.

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Responsibilities:
Clear off any dishes left on tables after a customer leaves.
Clean off kitchen utensils for the chefs to use in a timely manner.
Make sure all utensils and cookware are loaded and then unloaded in the dishwasher on a daily
basis.
Help servers in cleaning up the restaurant area to prepare for opening the next day.
Assist in the unloading and organization of new products/supplies in the back room.
Follow all cleaning standards set forth by the managers and the State of California.
Results:
Customers get to indulge in the finest ingredients knowing that they were prepared in a clean
and healthy environment.
Requirements:
Reliable Transportation
Ability to follow instructions given by managers
Ability to stand on feet for long periods of time

 Ability to lift up to 30 lbs.