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About the Role
Responsible for or assisting in all daily operations of the kitchen, including maintaining food and service quality standards. Full and active participation in daily service in proper uniform. Maintain fine dining service standards in cadence with the dining experience.
Responsibilities
- Execute recipes set forth by the CDC or Sous Chef
- Maintain and follow all systems within the kitchen
- Follow detailed recipes and company standards
- Participate in service daily including shift line ups, new menu roll outs, and evolving service and food standards
- Demonstrate familiarity of Omakase style dining
- Report to each shift on time and prepared to work
- Attend work with a positive and helpful attitude
- Complete prep and execute service in line with company standards
- Counter/ guest service (attitude of hospitality)
- Adhere to all product safety standards
- General product storage and usage
- Maintaining clean and orderly prep and service station
- Maintain inventory including regular quality inspection of plateware, bowls, service pieces
- Reporting any broken items to the CDC or Sous Chef
Requirements
- Standing for long periods of time
- Work in varied temperatures
- Must be able to lift 35lbs
- Be able to bend, twist, reach, lift or stoop to retrieve or move product
- Be able to work in decreased light
- Be able to work in enclosed spaces
Skills
- Proficiency in savory or garde - manger techniques
- Maintaining clean and orderly restaurant and kitchen
- Maintaining a positive, safe, and enjoyable work environment
- Be able to clearly communicate during service
- Be able to work with electronic machinery to complete administrative tasks
Salary/Compensations
- This position receives tips
Benefits
- Health insurance
- 401(k)
- Employee discounts
- Wellness resources