Job Title: Sushi Sous Chef

Job Status: Seasonal

Job Summary:
This individual is career oriented, creative, active, and is a culinary leader with general leadership qualities, who is able to work unsupervised and manage a kitchen on his or her own accord. This person is either a graduate of a two year culinary program with quality experience, or has at least five years’ experience in quality establishments. This candidate is familiar with sushi grade seafood: tuna, salmon, tako, ebi, Hamachi and unagi. This candidate understands the fabrication and portioning of all fresh and frozen seafood items.This individual is a technical expert in rice preparation, rolling, nigiri and all sashimi cuts.

Essential Duties and Responsibilities:

Is honest and has the highest integrity
Is able to handle and manage confidential information
Professional appearance. Adheres to all grooming guidelines
Follows established policies and procedures
Is supportive of Core Values: Employee Experience, Guest Loyalty, & Financial Strength
Sets the example for others and is above reproach
Is comfortable to challenge established policies and procedures, but once established, is supportive of those rules.
Is organized in tasks. Sees projects through to the finish. Has good follow-through and makes it a habit of getting back to people on issues.
Can handle fast paced, potentially high-pressure environment
Is flexible with hours and days of work
Is able to work any hours of the day, any days of the week, including holidays and weekends
Prioritizes and re-prioritizes personal time and work, to have good balance in life
Requirements :
Basic Requirements:

This job requires: the ability to lift 75 pounds
Standing or walking for up to six hours
The senses of taste and smell are used frequently
The use of hands and arms for periods of up to six hours
Peripheral, color, and depth vision are essential.
Preferred Experience & Skills:

Understands and practices HACCP principles.
Has strong abilities in all applicable cooking techniques and practices.
Ability to read, write, and speak fluently in English.
Ability to work all stations in an outlet, work off prep list and complete station set up in time allotted, fabricate items to standard during service and completes prep list for next service period.
Has mastered knife skills.
Must be able to expedite production line during service period.
Have the ability to manage the outlet during the Chef's absence, supervise

Demonstrate teamwork and co-operation with service staff.
Completes any reasonable task assigned by manager or Chef.
Takes direction from: Chefs and outlet managers.
Administration Duties: Time Keeper, Labor Tool, F&B staff meetings, Chef’s meetings, Resort Manager Meetings, Scheduling, Inventories, Food Orders.
Guest Service Duties: Touch Tables, menu questions for all guests, gluten free, vegetarian, vegan requests or any other special requests
Other Duties as Assigned: This job description is an overview of the scope of responsibilities for this job and is not intended to be an inclusive list of job tasks and expectations. With the evolution of Powdr-Copper, the responsibilities of this position may change. The job must be prepared to accept new responsibilities and transfer others.
Functions as an ambassador of Copper Mountain, modeling and sharing the Copper “culture” with our guests and employees. Upholds the most professional image. Continually strives to exceed our guest’s expectations and create memories for our guests and staff.
Supervisory Responsibilities:

Supervises all kitchen foreman, cook levels 2-4, dishwashers and any crew members on staff
Culinary leader in all aspects of ongoing training, food quality and food safety
Personal Attributes: