Line Cook

ABOUT

The Shōjō Group is a team of dynamic hospitality professionals who skillfully blend Modern American cuisine and culture with modern Asian flavors throughout Boston and its neighboring areas. Our commitment to excellence has led us to reimagine traditional American dishes by infusing them with modern Asian culinary techniques alongside our innovative cocktails that have set the standard in the city. We strive to deliver a distinctive and contemporary take on Asian American cuisine, all while providing an unforgettable dining experience for our valued guests. Our journey began in 2012 and continues to evolve, as we are dedicated to enhancing the way people experience food, drink, and hospitality..

POSITION SUMMARY

The Line Cook is responsible for delivering and preparing fantastic menu items in a timely manner, ensuring great guest satisfaction. The Line Cook will prepare food items using recipe instructions, proper portioning methods and cooking standards to fulfill our guest’s order. The Line Cook will maintain a workstation that is clean and organized while preparing food for our guests.

ESSENTIAL FUNCTIONS

Essential Functions Statement(s)

• Maintain proper grooming and uniform standards
• Communicate with the Executive Chef and Sous Chef to learn of featured items, special events and important shift information
• Prepare food based on daily needs and par levels using proper recipe procedure
• Adhere to guest allergy sensitivity protocol
• Set up and maintains station with correct food products and utensils
• Monitor product levels and restock when necessary
• Cook perfect food in a timely manner to ensure guest satisfaction
• Check all dishes before sending out to guest to ensure proper plate presentation, quality, and temperature
• Clean and sanitize the work area including counters, utensils, cutting boards, preparation area and floors
• Ensure the proper temperature of equipment for proper food storage protocol
• Change sanitizer every two hours, or earlier if necessary, to ensure a safe and clean environment
• Demonstrate professional and gracious demeanor at all times
• Perform all opening, running, and closing duties accurately
• Perform any job function requested by the management team

POSITION QUALIFICATIONS

Competency Statement(s)

• Adaptability & Flexibility – Adapts to changing business needs, conditions, and work responsibilities and works with a variety of situations, individuals, groups, and varying customer needs
• Attention to Detail – Diligently attends to details and pursues quality in accomplishing tasks
• Communication – Listens to others and communicates in an effective manner
• Confidence – A matured and justified self-belief in one’s ability to do the job, and the conveyance of that behalf
• Initiative – Recognizes situations that warrant initiative and moves forward without hesitation; reasonably resolves issues, problems, or situations
• Problem Solving – Resolves difficult or complicated challenges
• Teamwork – Promotes cooperation and commitment within a team to achieve goals and deliverables
• Thoroughness – Ensures that work is complete and accurate

PHYSICAL REQUIREMENTS

• Frequent walking, kneeling, bending and reaching.
• Must be able to lift, move and carry up to 20 pounds frequently.
• Able to remain standing and active for a 6-8-hour shift.

Requirements

SKILLS & ABILITIES

• Education: High School; able to communicate (speak, read, and write) in English
• Experience: Previous hospitality experience is preferred
• Other Requirements: Able to read and follow recipes and food production procedures

Pay: $19.00 - $20.00 per hour

Work Location: In person