**Description:** The Sushi Chef should demonstrate creativity, a vision for excellence, and experience in kosher gastronomy. They must have a passion for creating unforgettable dining experiences. The Sushi Chef will collaborate with the Executive Chef on menu development, culinary innovation, and food presentation, ensuring that our dishes are creative, trendy, and aligned with guest preferences. Additionally, the Sushi Chef will be responsible for recruiting, training, and developing new team members, establishing policies and procedures, purchasing operating equipment, and implementing marketing strategies for the restaurant. **Responsibilities include but not limited to:** + Expertise in fish and seafood preparation (filleting, sashimi, maki, nigiri, etc.). + Mastery of sushi rice preparation (cooking, seasoning, achieving perfect texture). + Ability to prepare traditional and modern Japanese sauces. + Deep food safety and hygiene knowledge, especially for handling raw fish. + Substantial plating and presentation skills with attention to detail and aesthetics. + Understanding of Japanese cuisine fundamentals, possibly with fusion influences. + Execute all food production and plating efficiently and promptly to meet and exceed guest expectations. + Communicate daily with the Executive Chef and Executive Sous Chef regarding any unique details or instructions related to the kitchen operations. + Assume full responsibility for kitchen operations without the Executive Chef and Executive Sous Chef. + Ensure that all food products are consistently of high quality in presentation and taste, prepared as ordered, and delivered to designated areas within the expected timeframe. + Complete all necessary preparations for the next day to meet the cooks' needs in quantity and expected quality. + Ensure that all menu items are prepared in sufficient quantity and of the expected quality at all times. + Oversee daily kitchen operations, including training and supervising sous chefs and cooks. + Prepare and order all menu items, and implement inventory systems to maintain appropriate stock levels. + Efficiently manage food and labor costs by controlling inventory and minimizing waste. + Implement cost control measures and strategies to enhance revenues + Create and maintain staffing schedules to ensure appropriate coverage at all times. + Ensure compliance with all safety and sanitation policies within the department. + Lead and manage a team of chefs and kitchen staff, providing guidance, training, and opportunities for professional development. + Collaborate closely with other departments to ensure effective coordination of culinary operations. + Stay informed about global, local, and new techniques to develop innovation and continuous improvements. + Address any food-related issues or complaints quickly and effectively, offering solutions to ensure guest satisfaction. Maintain procedures: 1. Ensure the security and proper storage of F&B and Beverage products, inventory, and equipment. 2. Maintain proper food handling procedures for all staff members, including personnel assisting on all production lines. 3. Ensure that all food products are prepared to maintain our quality standards consistently at all times. 4. Train and develop the staff to improve food quality, enhance presentations, and improve productivity. 5. Consistently maintain camaraderie and professional etiquette with peers at all times. **Qualifications:** **Requirements:** + A minimum of 10 years in the culinary industry and 6 years of previous experience in management. + Prior Sushi Chef experience (one or two properties). + Knowledge of implementing new food concepts and menus. + Formal Japanese cuisine training or hands-on experience as a Sushi Chef. + Experience in high-end restaurants or sushi bars is a plus. + Precision, speed, and consistency in execution. + Discipline and respect for traditional techniques. + Creativity to innovate while maintaining authenticity. + Excellent organizational skills and a clean work ethic. + Ability to manage inventory and select high-quality seafood. + Kosher Cuisine Experience required. + Experience working with a mashgiach (kosher supervisor) is a plus. + Knowledge of implementing new food concepts and menus. + Culinary education and/or on-the-job training, and independent restaurant experience. + Possess strong leadership, communication, organization, and relationship skills. + Precision, speed, and consistency in execution. + Discipline and respect for traditional techniques. + Creativity to innovate while maintaining authenticity. + Collaborate with the executive chef on menu development and innovation. + Customer interaction skills to explain dishes and offer recommendations. + Experience with fusion or contemporary sushi concepts (if relevant). + Excellent verbal and written communication skills.  + Microsoft Office products; Word, Excel, PowerPoint, and Outlook.  + Embrace Technology – continually learn, adapt, and master the new operating system. + Ability to analyze and interpret an F&B P&L statement. + Geographic and schedule flexibility preferred + A genuine desire to exceed guest expectations in a fast-paced customer service environment **Education:** + Candidates must have either a high school diploma to be considered for this position. + A two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited university. + Experience in culinary, food and beverage, or a related professional area, is required. **Primary Location:** Caribbean Islands-AW-Palm Beach **Organization:** Hyatt Regency Aruba Resort, Spa and Casino **Pay Basis:** Yearly **Job Level:** Full-time **Job:** Culinary **Req ID:** PAL001018 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.