Japanese Cook-Specialty

Responsibilities

• Prepare and cook a variety of dishes, including sushi, sashimi and other Japanese‑inspired entrees.
• Demonstrate strong understanding of Japanese cuisine and follow recipes and cooking techniques accurately.
• Follow the prep list created by chefs to plan duties.
• Handle prep, cooking, clean up and organization of the kitchen area, including pre‑production.
• Prepare meats, fishes, pastas, side dishes and garnishes following recipes carefully.
• Roast, fry, steam, grill, bake meats, fishes, vegetables as required by recipes.
• Prepare food by cleaning, peeling, mincing, cutting, chopping, mixing, portioning, measuring ingredients, packaging and labeling.
• Prepare sauces and dressings according to standards.
• Ensure enough product is pulled for the day and replenish supplies as needed.
• Maintain proper food production records and ensure all equipment is operable.
• Ensure all items for assigned stations & functions are prepared, garnished, ready for other departments.
• Maintain good portion control and forecast of production.
• Practice proper grooming, personal hygiene, and use safety equipment.
• Place racks of products in cooling tunnel or any other waiting area, stocked and ready to go.
• Make sure kitchen is locked and all items secured; turn off all cooking machines before leaving.
• Communicate effectively with kitchen personnel and other unit departments.
• Comply with all company service standards, health & safety procedures, and food safety requirements.
• Help where needed to ensure all kitchen areas are ready for service.
• Responsible for sanitation and post‑service set‑up.
• Notify team lead, lead hand, or manager of any maintenance repairs needed or unsafe conditions.
• Perform other duties as assigned.
• Taste and smell prepared food to determine quality and palatability.
• Monitor temperature of hot and cold foods through preparation and service to ensure established temperature goals are met prior to steam table transfer and maintained throughout meal service.

Qualifications

• Ability to stand for long periods.
• Ability to read, write, and speak English.
• Good knowledge of HACCP is an asset (training will be provided otherwise).
• At least 1 year of experience in a similar position in a restaurant or catering business.
• Ability to handle pressure in a fast‑paced environment.
• Ability to work weekends.

Pay

Paid on a bi‑weekly basis.

Schedule

Varied schedule; must be flexible to work any shift based on operational needs, including overnight shifts.