Benefits:
- Flexible Schedule: Yes, but looking for min 35 hours/week
- Free Meals: 1 family meal at 3:30 pm
- Others: Affordable housing available
The line cook responsibilities are as follows but not limited to:
- Understanding and ability to produce the entire kitchen menu
- Reporting any broken equipment or unsafe conditions
- Ability to break down the kitchen and keep a clean and safe work area
- Being mindful of hygiene and proper food safety – (Food manager's certificate is a plus, we will cover the cost of the test.)
- Uphold sanitation rules (i.e. sani buckets on each station, gloves, proper attire)
- Ability to work proactively on the line
- Plating food and cooking items to the standard set by the owners/executive chef
- Working all stations on the line when scheduled
- - Saute - ramens, teriyaki, entrees, etc
- - fryer/middle section - edamame, dumplings, yakitoris, crunchy rice tuna, etc
- - Tempura - Japanese style fry style
- Can communicate effectively with all Chefs, expo, and other employees
- Keeping the line clean and stocked at the beginning, during, and at the end of the shift
- Doing prep work as needed to ensure a smooth service
- Ability to use the equipment after training such as fryer, grill, flat top, gas range, steamer, pasta boiler
- Ability to read tickets and also follow verbal calls from the expo
- Assisting with cleaning projects as needed
- Understanding the nature and nutritional values of all food items used
- Propose menu items and specials occasionally
- Follow standard procedures for the kitchen
- Restaurant building shared housing included. (Other paid housing options available)
- Position evaluation after 90 day