Job Title: Lead Line Cook
Department: Back of House
Reports to: Kitchen Manager
Salary: $21/hour + tips
Status: Part-Time, Non- Exempt
Location (Job Location) :
Dumpling Time Stanford, 180 El Camino Real, #140, Palo Alto, CA 94304
Company Overview The Omakase Restaurant Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.
Job Summary The Lead Line Cook is a developing leader who champions quality and teamwork. They have a positive attitude, are flexible, and practice food safety at all times.
Primary Duties and Responsibilities:
Must know all areas of station prep, and teach other station members correct methods.
Ensure quality, speed, accuracy and presentation of finished dishes during service.
Create a positive environment that encourages teamwork.
Assist Chef in ordering and obtaining of products from farms, farmer’s markets and vendors
Maintain clean and orderly working conditions on all cooks’ stations
The duties of this position may change from time to time. Omakase Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of Omakase Restaurant Group or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all inclusive.
Minimum Requirements:
High school diploma preferred
2 years of experience as a line cook in a fast paced restaurant (asian cuisine a plus)
Must be able to follow instructions and not deviate from recipes
Strong knowledge of food safety and sanitation
Must be able to understand and be conversant with English
Must be able to maintain professionalism under pressure
Teamwork
Prerequisites for Employment:
Valid California ServSafe Food Handler Certification
Physical Requirements:
The physical demands described here are representative of those that must be met by the Lead Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the Lead Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Lead Line Cook is occasionally required to stoop, kneel, crouch, or crawl.
Must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.
While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floors may be slippery and wet at certain times during the day. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work area is usually moderate to loud.
Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.