Are you a dynamic and energetic culinary professional capable of providing our guests with an exceptional dining experience? Our hotel bar seeks a skilled sushi chef who can create a handful of innovative rolls and small plate servings, and ensure health and safety requirements are followed. This is a position where he or she will work closely with the General Manager to provide an excellent and memorable dining moment. Our ideal candidate is not only responsible for the food but is a creative and capable culinary talent providing diners with the highest levels of quality. Experience as a sushi chef is required. Apply now if you're ready to bring your passion for food to our fantastic team! Responsibilities: • The high-quality care, well-being and overall recognition of our guests and associates. Interacting with guests and associates on a daily basis, ensuring their experiences exceed expectations. • Elevate the quality and creativity of the cuisine being produced with consideration to pricing, quality standards, product and execution, guest appeal and value perception in conjunction with the general manager. Implement seasonal creative cuisine using the freshest quality products available. Keep abreast of new and upcoming trends. • Responsible for training, scheduling, motivating, and evaluating. • Leads through a proactive leadership style, not reactive, through continuous coaching and counseling sessions. Mentor all kitchen personnel with the implementation and execution of new training standards. • Hold Once-daily line-ups with the front of house. Work closely with the front of the house to improve their knowledge and be able to give constructive viewpoints and feedback to elevate service standards. Handle and communicate guest complaints and special orders in a professional manner. • Able to enforce and maintain the standards, policies and procedures of Lark Hotels, to include discipline and termination. • Communicate effectively with all Management and across hotel lines. Be open and willing to work with Sales & Events Director and guests to enhance menu items and offerings. • Maintain knowledge of house counts, business levels, scheduled groups and activities. Manage prep, production, and scheduling to business demands. • Ensure all products are always on hand and within agreed cost controls. Perform monthly inventories with accurate and updated pricing. • Maintain a two-week schedule staffed to forecasted business and labor targets. Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to the guest. • Maintain cleanliness and sanitation standards as required by MEMIC, OSHA, and the New York State Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment. • Protect the assets of Bluebird Lake Placid and Lark Hotels. • Review employee hours for payroll and accuracy. • Launch Friday nights (1 night/week and help us grow the business!!). Qualifications: • Strong leadership skills with experience leading, motivating, and developing a team • Educational requirements include a high school diploma or equivalent GED certificate • Excellent communication and interpersonal skills for interacting with guests and other team members • Candidates need a strong understanding of compliance with kitchen safety and food storage requirements ABILITIES REQUIRED: • Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity, and repetitive motions. May require the ability to work on uneven outdoor surfaces. • Occasional stair climbing. • Able to lift upwards of 50 pounds between the knees and chest. • Must be vertically mobile working in limited space for 8 hours at a time. • Working in extreme temperatures conditions both indoors and out. • Schedule varies according to operational needs; may include evenings, weekends, and holidays. • Frequent hand-washing • Hazards include, but are not limited to Covid-19, cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping. DISCLAIMER The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed. Compensation: $20 - $30 hourly

• The high-quality care, well-being and overall recognition of our guests and associates. Interacting with guests and associates on a daily basis, ensuring their experiences exceed expectations. • Elevate the quality and creativity of the cuisine being produced with consideration to pricing, quality standards, product and execution, guest appeal and value perception in conjunction with the general manager. Implement seasonal creative cuisine using the freshest quality products available. Keep abreast of new and upcoming trends. • Responsible for training, scheduling, motivating, and evaluating. • Leads through a proactive leadership style, not reactive, through continuous coaching and counseling sessions. Mentor all kitchen personnel with the implementation and execution of new training standards. • Hold Once-daily line-ups with the front of house. Work closely with the front of the house to improve their knowledge and be able to give constructive viewpoints and feedback to elevate service standards. Handle and communicate guest complaints and special orders in a professional manner. • Able to enforce and maintain the standards, policies and procedures of Lark Hotels, to include discipline and termination. • Communicate effectively with all Management and across hotel lines. Be open and willing to work with Sales & Events Director and guests to enhance menu items and offerings. • Maintain knowledge of house counts, business levels, scheduled groups and activities. Manage prep, production, and scheduling to business demands.   • Ensure all products are always on hand and within agreed cost controls. Perform monthly inventories with accurate and updated pricing. • Maintain a two-week schedule staffed to forecasted business and labor targets. Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to the guest. • Maintain cleanliness and sanitation standards as required by MEMIC, OSHA, and the New York State Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment. • Protect the assets of Bluebird Lake Placid and Lark Hotels. • Review employee hours for payroll and accuracy. • Launch Friday nights (1 night/week and help us grow the business!!).