Head Chef - Sushi Samurai, Inc.

Plan and execute menu items in accordance with customer preferences and dietary restrictions; coordinate the work of kitchen staff, including cooks, prep cooks, and dishwashers; ensure all food preparation meets health and safety standards; monitor inventory levels and order supplies as needed; collaborate with management to develop new menu items and specials; train new kitchen staff on proper food preparation techniques; oversee the maintenance and cleanliness of the kitchen area; manage food costs by minimizing waste and controlling portion sizes; and maintain a positive and professional working environment.