Line Cook

KEY RESPONSIBILITIES

• Prepare and cook menu items in accordance with recipes and presentation standards

• Set up and stock stations with all necessary supplies before service

• Ensure food is prepared to the correct temperature, portioned properly, and plated attractively

• Maintain cleanliness and organization of the kitchen, workstations, and storage areas

• Follow all food safety, sanitation, and health department regulations at all times

• Assist with food prep, including chopping, marinating, and sauce preparation

• Communicate effectively with the kitchen team and front-of-house staff to ensure smooth service

• Monitor food quality and report any issues to the Sous Chef or Executive Chef

• Support inventory control by minimizing waste and properly storing food items

• Assist with opening and closing duties as assigned

QUALIFICATIONS & EXPERIENCE

• Previous experience as a line cook or prep cook, preferably in a Japanese-inspired kitchen

• Knowledge of Japanese ingredients, spices, and cooking techniques is strongly preferred

• Ability to work in a fast-paced, high-volume environment

• Strong understanding of food safety and sanitation practices

• Ability to work evenings, weekends, and holidays is required

• Must be able to stand for extended periods and lift up to 40 lbs

• Team-oriented with a positive attitude and strong work ethic

SKILLS & COMPETENCIES

• Knife skills and basic cooking techniques

• Time management and multitasking abilities

• Attention to detail and consistency

• Ability to follow recipes and instructions precisely

• Flexibility and willingness to assist in multiple areas of the kitchen

COMPENSATION & BENEFITS

• Competitive hourly pay based on experience

• Opportunities for growth and advancement

• Free on-site parking, meal discounts, paid-time-off, paid holidays, health insurance, and other employee benefits

• Supportive, team-driven work environment

Equal Opportunity Employer
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