Japanese Restaurant Line Cook Lunch or Dinner / FT & PT position

Position: Line Cook

Type: Hourly, Full-time, Part-time

Reports To: Executive Sushi Chef, Sous Sushi Chef

FLSA Status: Non- Exempt

POSITION SUMMARY

The Line Cook will provide chefs the timely and quality preparation of foods using a variety of equipment and utensils in

an effort to continuously operate a highly regarded restaurant on a local and national level. He/She will also maintain the

cooking environment clean and safe for all staff members and flexibly take on various culinary tasks as they arise. The

Line Cook will receive instruction/guidance from culinary management.

ESSENTIAL JOB FUNCTIONS:

● Comply with Standards of Service and assist in ensuring the same from all kitchen employees.

● To follow all specifications to properly and efficiently cook all food items in high quality, taste, presentation,

including accommodation special guest requests, within specified time limits.

● Demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a

four-star fine dining restaurant.

● Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and

serving of food items including adjusting thermostat controls to regulate temperatures.

● Observes and tests food being cooked by tasting, smelling and piercing with a cooking utensil to determine that

food is cooked properly, according to specifications.

● Responsible for final plate preparation including plating and garnishing of cooked items.

● Inform the managers of supplies that need to be requisitioned.

● Inform the managers of any foreseeable shortages before food items run out.

● Rotates product according to “First In, First Out” to maintain shelf-life standards.

● To stock/restock and supply storage areas as needed, to accommodate business needs.

● Minimize waste and maintain controls to attain forecasted food cost.

● To communicate all guest requests to an appropriate cook in a timely and professional manner.

● Clean and organize workstations and surrounding areas as necessary.

● Maintain an effective working relationship with food and beverage management, staff and all departments.

● To follow all company/kitchen safety rules, policies, and procedures.

● Strict adherence to health department and food handling guidelines

● To immediately report all suspicious occurrences and hazardous conditions.

● Present a professional appearance and in uniform at all times.

● Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation.

● Other duties as assigned.

● Ability to breakdown fish

● Ability to make makimono, temaki, nigiri, sashimi

● Job description may be changed at any time.

REQUIRED LICENSE/QUALIFICATIONS:

● Cold line: Minimum of 2 years of experience as prep cook or a combination of education and work experience.

● Hot/Saute line: Minimum of 2 years of experience as a line cook or a combination of education and work

experience.

● Sushi/roll: Minimum of 2 years of experience working in a Sushi restaurant.

● 4 or 5 star background, knowledge and ability to implement such standards (Preferred).

● Previously worked with multi-unit operations from fine dining to casual (Preferred).

● New York Food Handlers card (within 30 days of hire).

● Must be able to work nights, weekends and some holidays.

● Must be able to speak, read and understand basic cooking directions in English.

● Understanding and knowledge of safety, sanitation and food handling procedures.

● Knowledge of kitchen operations and production.

SKILLS/APTITUDES:

● Good communication skills (verbally interacts with management and team members.)

● Possess excellent knife skills and be able to operate basic kitchen equipment.

● Ability to work in a team environment.

● Ability to accept constructive criticism and work calmly and effectively under pressure.

● Guest service orientation and commitment to quality service.

● Have problem solving abilities, be self-motivated and organized.

PHYSICAL REQUIREMENTS:

● Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability

to adjust focus.

● Constant standing and walking.

● Be able to work in a standing position for extended periods of time.

● Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.

● Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor

skills.

● Regularly required to use hands and frequent washing of hands.

WORK ENVIRONMENT:

● Generally, in an indoor setting.

● Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.

● Will be using a computer occasionally.

● Varying schedule to include evenings, holidays and extended hours as business dictates.

● The work environment is usually moderate to loud.

● Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.