Sushiman

Description

Job Summary: We are seeking a Sushiman to uphold high gastronomic standards, control food costs, and develop creative menus—acting as the operation’s visible face and team leader. Key Highlights: 1. Opportunity to work with two luxury hotel brands in Ibiza. 2. Lead the sushi kitchen and serve as the brand's visible face. 3. Develop creative, high-quality menus in a vibrant environment. Company Description **About Us** **Mondrian \& Hyde Ibiza** Join us for a unique opportunity to work with two distinct hotel brands. **Mondrian Ibiza** is an elegant resort featuring 154 rooms and designer public spaces, including a spacious terrace overlooking the bay. **Hyde Ibiza** is a gastronomy lover’s paradise inspired by festivals—and a showcase for music and nightlife—with 401 rooms featuring natural textures and artisanal touches. Together, the hotels operate seven restaurants and bars—from premium sushi to Balearic cuisine, from sea to table. The hotels are managed by Ennismore, the world’s fastest-growing lifestyle hospitality company, in collaboration with Grupo Azul Mar Cala Llonga, owned by Apollo Investment Fund. Job Description Reporting to the Chef de Cuisine, you will consistently maintain high gastronomic standards and food cost control. You will also develop creative, brand-aligned menu concepts and prepare corresponding budgets. The **Sushiman** is the day-to-day visible face of the operation and must fully embody the brand both inside and outside the sushi kitchen. The ideal candidate stays current on culinary trends, seasonal products, and the local market. Additionally, strong leadership skills are required to manage the kitchen while building a solid foundation for team growth. This is a pivotal role for brand success—the Sushiman must live and breathe the concept and serve as its foremost advocate for long-term image and growth. Requirements We seek a candidate with specific qualifications and skills: * Experience in Japanese restaurants, ideally with modern pan-Asian influences * Extensive high-end sushi kitchen experience * Solid expertise in fish and seafood butchery and handling * Refined experience with Omakase, Nigiri, Maki, and Sashimi menus * Proven experience leading high-performing teams under strict brand standards Additional Information **Responsibilities** You will be responsible for coordinating, supervising, and directing kitchen operations while maintaining high standards of product and service quality. You will also: * Propose marketing initiatives to drive business * Reduce staff turnover * Maintain revenue and labor cost budgets * Meet productivity targets * Ensure consistent adherence to quality standards * Guarantee full compliance with **Food Hygiene and Health & Safety** regulations **Team and Culture** Your recruitment process must reflect the kitchen’s vision. You will build an exceptional team, motivated by your inspiring leadership and aware of their contribution to the business’s overall success. You will create a unique (**VIBE**) atmosphere: modern, exciting, relaxed, unpretentious, and accessible—catering to a diverse clientele. **Functions and Tasks** * Assume full kitchen responsibility in the absence of the NIKO Chef de Cuisine * Coordinate with external suppliers and partners to ensure seamless collaboration * Support hiring and staff retention efforts * Manage and respond to customer feedback * Keep company documentation up to date * Assist in budget and cost control across all kitchens * Attend meetings in the Executive Chef’s absence when required * Supervise and uphold service standards during your shift * Collaborate effectively with all departments * Oversee onboarding and training of new employees * Promote safe kitchen and equipment usage per safety and hygiene regulations * Ensure constant temperature control and food log recording * Guarantee standards for dish preparation and presentation * Complete daily documentation per legal and company requirements * Use the Fourth Hospitality system for evaluations and disciplinary actions * Attend company-mandated trainings * Monitor team punctuality and take action when necessary * Deliver consistently friendly, agile, efficient, and professional service * Maintain excellent personal presentation, including clean uniform daily and good hygiene * Review mise en place and inventory (including dry storage), restock as needed, and report shortages to the Chef de Cuisine * Know all food suppliers and their products * Responsible for placing orders