Job Description

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