“Ozumo is hiring Sous Chefs and Line Cooks” (financial district)

Line Cook:

We are looking for an enthusiastic Line Cook to join our growing team at Ozumo SF!

Qualifications:
• A minimum of 2 years of cooking experience. Japanese cuisine experience is a plus.
• Must have basic knowledge of stocks and familiarity with basic prep work.
• Must have intermediate knife skills
• Must be flexible and a possess the ability to adapt to a stressful/changing atmosphere.
• Must have a valid state of California Food Handler’s Card.
• Must have the ability to take direction from all chefs.
• Must adhere to food sanitation and food safety requirements.
• Experience with Japanese cuisine is a plus.

Sous Chef:

We are looking for an experienced and enthusiastic Sous Chef to join our growing team at Ozumo SF!

Summary of Position:
The Sous Chef will assist the Chef de Cuisine in executing all kitchen functions including logistics, scheduling, menu creation, food purchasing, cost control, sanitation/cleanliness, preparation and training. He/she will help manage all kitchen staff.

Duties and Responsibilities include but are not limited to:

• Food consistency, recipe creation, and recipe following.
• Assist in scheduling, hiring, and training kitchen staff
• Participate in FOH training of service staff and provide ongoing training about food, new menu items and seasonal menu changes to all staff.
• Control food cost and usage. Ensure proper organization and food storage.
• Knowledgeable of restaurant policies regarding personnel and administers prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Responsible for maintaining regular cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Responsible for training all BOH employees on cleanliness and sanitation procedures.
• Respond to industry conditions and trends including competitor’s activity.
• Preserve healthy relationships with all of Ozumo’s purveyors to establish competitive pricing, source new products and maintain the quality of all raw goods.

Qualifications:
• A minimum of 6 years of cooking experience. 2 years of kitchen management. Japanese cuisine experience is a plus.
• Must be able to communicate clearly with managers, BOH employees, FOH employees and guests.
• Must have a positive attitude towards work and enjoy a team driven atmosphere.
• Must be flexible and a possess the ability to adapt to stressful/changing atmosphere.
• Must have a valid state of California Food Handler’s Card.
• Must have intermediate computer Skills and experience.