Sushi Kitchen Manager

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinationsWe believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, Santa Barbara, Miami and Boston, you'll find endless opportunities for growth, travel, and continuing educationOur culture is built on four core principles: Generosity: Always give more, exceed expectations.Excellence: Deliver exceptional work with unmatched expertise.Fun: Love what you do, laugh often, and enjoy the journey.Fail Fast: Learn from mistakes, adapt, and keep improving. What You Will Do:Accomplish company goals by owning assigned tasks and exploring opportunities to add value to the positionOversee the line and ensure the execution of exceptional food in a timely mannerWork on the sushi line during service, while occasionally engaging with guestsCollaborate with the Chef de Cuisine to maintain corporate-mandated food and labor costsOversee and participate in daily food purchasing and prep productionMaintain proper inventory practices and reportingCreate menu specials, as requested by the Chef de CuisineSchedule, mentor and manage staff to build a strong kitchen and dish teamRecruit exceptional hourly staff members and ensure they're properly trained to execute their job dutiesActively prepare for and participate in manager meetingsWork with the front-of-house team to ensure excellent customer satisfaction by auditing menu items and paying attention to guest reviewsMaintain a safe, secure, and healthy work environment by establishing and enforcing sanitation standards, complying with health and legal regulations and maintaining security systemsCommunicate effectively and genuinely with staff members, guests and all departmentsMaintain a friendly, caring and professional demeanor at all times in a fast-paced environmentRespond quickly to guest and staff complaints and requests in a friendly and professional mannerReport to the Chef de Cuisine and General Manager on operational wins, losses and areas in need of improvementFocus on hospitality goals and continue to drive generosity within the operation