Build-A-Poke Chef

A Build-A-Poke (BAP) Chef is responsible for providing a supportive role to sushi staff in the preparation of BAPs and ingredients. Their sole responsibility is to prep all BAPs and assigned tickets with precision and accuracy, continually observing and implementing the proper quality assurance and food safety procedures. They are expected to greet our guests as members of front-facing staff.

Essential Function:

• Assemble BAPs according to tickets and presentation guide.
• In charge of all prep work assigned by the Headboard/Sushi Department Lead and above. Must be able to wash, peel, portion and cook different types of proteins and produce according to Bento specs.
• Unload and properly store deliveries in the sushi bar; using the FIFO method. Stores ingredients in dedicated containers, making sure that they are best preserved and labeled.
• Ability to adhere to and execute all recipes and procedures listed in training material and ExpandShare library.
• Must be able to multi-task in a fast-paced teamwork environment. Upholding a positive attitude, eagerness to learn, and flexibility to cooperate to any changes required.
• Perform opening, closing and side work duties as instructed and according to Bento guidelines. Must check in with the manager once shift has started and ended for verification of completion.
• Respectable communication and teamwork between colleagues and other departments.
• Assist in possible training and coaching of peers following Bento specs and standards.
• Must be able to maintain appropriate portion control and consistently monitor food levels on the line, to anticipate and react to guest volume.
• Assists in dish area, operating dish machine and triple compartment sink.
• Ability to work on the cook line as trained to do so following all training material.
• Attend all statutory training, staff meetings, and deep cleanings.
• Assist in all other positions when operationally needed including BOH and FOH.

Health, Safety and Hygiene:

• Upkeep of health, safety, and hygiene set forth by the DBPR, FDA, DOH, and company handbook.
• Enforce proper food handling, safety, and sanitation standards while storing, preparing, and cooking food.
• Minimize waste of product by labeling all food according to food safety and shelf-life standards, and rotating products to follow FIFO standards.
• Complete and maintain a working knowledge of the ServSafe Certification program. Must be completed within 90 days of employment.
• Maintains a constant awareness of safety and accident prevention. In the event an accident happens, immediately notify the manager on duty and complete an incident report.
• Maintaining cleanliness and upkeep of equipment and stations. Must communicate if anything is broken, missing or spoiled.
• Maintain personal equipment and uniform used to fulfill your job, i.

e. knives, uniform, shoes up to standard as listed in the company handbook.

Company Policies:

• Follow and exemplify good practices of all policies and procedures listed in the company handbook.
• Follow the chain of command to report issues where Bento expectations and requirements are not followed.
• Be ready to work free from the influence of both illegal and legal controlled substances.
• Represent the company when wearing the uniform/company logo in public and on all social media platforms.

Physical Requirements:

• Maintain good physical health and be well rested and attentive when working.
• Ability to stand and exert well-paced mobility for extended periods of time.
• Must be able to perform repetitive movement of legs, arms, hands, and fingers.
• Able to speak clearly and listen attentively to guests and other employees in order to ensure standards of quality are met consistently.
• Have the ability to communicate in the primary language(s) of the workplace.
• Transport and carry objects weighing up to 50 lbs. numerous times throughout the shift.
• Ability to work in a fast-paced environment and withstand exposure to smoke, steam, high temperatures, humidity and extreme cold.
• Frequently required to reach up to five feet.

Qualifications and Skills:

Minimum Age:

16 years

• Must have flexible availability. Able to work nights, weekends and holidays if needed.
• Able to properly use kitchen equipment such as knives, slicers, woks, steamers, grills, etc.
• Ability to read and comprehend prep sheets and recipes.
• Basic math skills: able to understand, calculate and follow recipe measurements and proportions.
• Must be able to support the team and follow directions as given.