- Follows the methods of food preparation, cooking, sizing of portions, mixing of sauces, seasoning, and garnishing of foods and serving, if necessary, to ensure food is prepared in an approved manner prescribed by the Executive Chef, Sous Chef.
- Sets up workstation and operates a specific station with others or individually.
- Complies with occupational, health and safety standards.
- Ensures foods are stored and kept at proper holding temperatures through the use and reading of thermometers.
- Attends all scheduled staff meetings when required.
- Completes all closing requirements as directed by Chef.
- Expedites all food orders to set quality standards and presentation.
- Operates a line position, assuming the accountability and the responsibilities without direct supervision from the Chef or Sous Chef.
- Ability and willingness to work all stations in the kitchen time of need.
- Maintains safety and Health Department standards.
Required:
- At least 1 year of experience in a high-volume Japanese or Asian restaurant.
- Ability to handle a fast-paced, busy, and somewhat stressful environment, work under pressure and meet deadlines.
- Working knowledge of basic kitchen equipment.
- Excellent customer service skills.
- Have interpersonal skills to deal effectively with all business contacts.
- Professional appearance and demeanor.
- Work varied shifts, including weekends and holidays.
- Able to effectively communicate in English, in both written and oral forms.
Job Type: Full-time
Pay: $15.00 - $17.00 per hour
Expected hours: 40 per week
Benefits:
Experience level:
Restaurant type:
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
Weekly day range:
Ability to Relocate:
- Las Vegas, NV 89113: Relocate before starting work (Required)
Work Location: In person