Line Cook - Hiroki San

Key Responsibilities

• Execute menu items with precision, consistency, and attention to detail
• Prepare ingredients according to established recipes and Japanese culinary techniques
• Maintain a clean, organized, and efficient workstation throughout service
• Aid with prep work, stock rotation, and daily mise en place
• Support the culinary team during service by communicating clearly and moving with urgency
• Ensure proper handling, storage, and labeling of all ingredients
• Uphold all safety, sanitation, and food-handling standards
• Contribute to a respectful, collaborative, and high-performance kitchen culture

Qualifications

• 1–2 years of professional kitchen experience (Japanese cuisine or fine dining preferred)
• Strong knife skills and understanding of fundamental cooking techniques
• Ability to follow recipes and execute dishes with speed and accuracy
• High level of organization, cleanliness, and attention to detail
• Ability to work in a fast-paced, high-pressure environment
• Positive attitude and a team-oriented mindset
• Flexible schedule, including nights, weekends, and holidays