Line Cook - Gyotaku Japanese Restaurant

Responsibilities

• Prepare and cook menu items in accordance with established recipes and standards.
• Ensure all dishes are prepared in a timely manner and meet quality and presentation standards.
• Maintain a clean and organized work station, adhering to health and safety regulations.
• Assist with inventory management, including the receipt and storage of supplies.
• Collaborate with the kitchen team to optimize workflow and efficiency.
• Monitor food stock levels and report any shortages or discrepancies.
• Contribute to cleaning and maintenance of kitchen equipment and facilities.
• Contribute to menu development and suggest improvements when appropriate.

Requirements

• Proven experience as a Line Cook or similar role in a fast-paced kitchen environment a plus but not required.
• Strong understanding of cooking methods, ingredients, and equipment.
• Ability to work efficiently under pressure and in a team setting.
• Excellent time management skills and attention to detail.
• Flexibility to work various shifts, including weekends and holidays.
• Good communication skills.
• A commitment to maintaining high standards of food safety and hygiene.

Benefits

• Health, Vision and Dental Insurance
• Vacation and Sick Leave
• Employee Meal and Dining Discount
• 401k
• Life Insurance
• Award and Incentives
• Opportunity for growth and development

Pay

• Cook III - Trainee through ability to work 1 station expertly: $16 - $18/hr
• Cook II - Ability to work 2-3 stations expertly: $17 - $19/hr
• Cook I - Ability to work 4 stations expertly: $18 - $20/hr

Schedule

• Both part-time and full-time positions are available, with shifts in the morning and evening.