Kitchen Worker 2

Essential Duties and Responsibilities

Prepare ingredients for daily kitchen production including washing, cutting, slicing, portioning, peeling, and packaging food items

Assist with preparation of vegetables, proteins, sauces, rice, and other culinary ingredients according to company recipes and standards

Label, date, and properly store prepared products following food safety procedures

Maintain cleanliness and organization of prep stations, kitchen equipment, storage areas, walk-in coolers, and dry storage

Follow all food safety, sanitation, and health department requirements

Assist with receiving and stocking deliveries

Monitor ingredient quality and report any quality concerns to management

Support kitchen production needs during busy periods

Properly use and maintain kitchen tools, knives, and equipment

Complete cleaning and sanitation tasks throughout shifts and at closing

Work cooperatively with sushi cooks, kitchen staff, and management to maintain efficient operations

Follow company recipes, portion standards, and preparation procedures

Assist with inventory rotation using FIFO (First In, First Out) practices

Maintain a professional, safe, and team-oriented work environment

Other responsibilities as requested by management

Qualifications

Previous kitchen or food preparation experience preferred but not required

Ability to safely use knives and kitchen equipment

Ability to work in a fast-paced environment

Strong attention to detail and organization

Ability to follow recipes, instructions, and company procedures

Reliable attendance and punctuality

Ability to work independently and as part of a team

Basic understanding of food safety and sanitation practices preferred

Physical Requirements

Ability to stand for extended periods of time

Ability to lift and carry up to 50 pounds

Ability to bend, reach, twist, and perform repetitive motions

Ability to work in refrigerated and hot kitchen environments

Work Environment

This position works in a kitchen and food preparation environment that may include exposure to sharp equipment, hot surfaces, cold storage areas, and wet floors. Proper safety procedures and food handling standards must always be followed.

Schedule Expectations

Flexible schedule including mornings, evenings, weekends, and holidays as needed

Overtime may be required based on business needs

Reporting Structure

Reports directly to the Kitchen Section Lead, Culinary Manager, or other designated management personnel.

Equal Opportunity Employer
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