Sushi Rosé introduces its first restaurant-concept brand, Sushi Rosé, which offers guests a culinary journey through exquisite Nikkei (Peruvian) cuisine, opened in May 2024 in Winston Salem, NC. Combining genuine hospitality and modern fine dining atmosphere, Sushi Rosé has quickly become a premier destination within Winston’s upscale social scene. Now expanding to Charlotte, NC introducing Latin & Japanese cuisine.
At Sushi Rosé, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
DREAM IT
Sushi Rosé has exceeded expectations in its initial first year, achieving remarkable success despite pandemic-related challenges and securing the #1 best new restaurant for 2024 in The Best of Winston.
BUILD IT
Sushi Rosé's distinguished brand portfolio aims to create a network of venues and experiences that offer a unique lifestyle to guests and members throughout the United States. Our goal is to establish Sushi Rosé as a leader in the luxury restaurant industry in the United States.
GROW IT
Sushi Rosé has demonstrated rapid growth and is poised for significant economic expansion nationally. We are actively exploring national markets such as Charlotte and other major cities for potential expansion opportunities.
Line Cook
JOB DESCRIPTION:
The Line Cook’s primary responsibility is to prepare high-quality food, assist in the kitchen's daily operations, and ensure the successful execution of menu items as directed by the Chef. This role is integral to maintaining the standards of French fine dining by adhering to precise culinary techniques and ensuring consistency in presentation and taste.
RESPONSIBILITIES:
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Set up and organize the station according to the restaurant’s fine dining standards.
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Prepare all food items with precision and attention to detail, ensuring adherence to sanitation and timing requirements.
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Follow established recipes, portion controls, and presentation guidelines as defined by the Chef.
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Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency.
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Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation.
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Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment.
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Assist in maintaining the cleanliness and organization of the kitchen, walk-in coolers, and storage areas.
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Take on additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager.
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Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on Japanese and Latin culinary techniques.
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Properly cover, date, and store all prepared food items in compliance with safety standards.
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Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols.
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Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service.
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Collaborate with the Head Chef and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen.
Skills And Qualifications
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Proficiency in communicating effectively in both English.
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Ability to follow precise directions and work cohesively within a team.
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Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment.
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Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities.
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Commitment to excellence in service, food quality, and maintaining an understanding of Japanese and latin culinary traditions.