Position: Line Cook
Type: Hourly, Full-time, Part-time
Reports To: Executive Sushi Chef, Sous Sushi Chef
FLSA Status: Non- Exempt
POSITION SUMMARY
The Line Cook will provide chefs the timely and quality preparation of foods using a variety of equipment and utensils in
an effort to continuously operate a highly regarded restaurant on a local and national level. He/She will also maintain the
cooking environment clean and safe for all staff members and flexibly take on various culinary tasks as they arise. The
Line Cook will receive instruction/guidance from culinary management.
ESSENTIAL JOB FUNCTIONS:
● Comply with Standards of Service and assist in ensuring the same from all kitchen employees.
● To follow all specifications to properly and efficiently cook all food items in high quality, taste, presentation,
including accommodation special guest requests, within specified time limits.
● Demonstrate advanced culinary technical skills required in food preparation and use of kitchen equipment for a
four-star fine dining restaurant.
● Responsible for checking and maintaining proper temperatures throughout preparation, cooling, holding and
serving of food items including adjusting thermostat controls to regulate temperatures.
● Observes and tests food being cooked by tasting, smelling and piercing with a cooking utensil to determine that
food is cooked properly, according to specifications.
● Responsible for final plate preparation including plating and garnishing of cooked items.
● Inform the managers of supplies that need to be requisitioned.
● Inform the managers of any foreseeable shortages before food items run out.
● Rotates product according to “First In, First Out” to maintain shelf-life standards.
● To stock/restock and supply storage areas as needed, to accommodate business needs.
● Minimize waste and maintain controls to attain forecasted food cost.
● To communicate all guest requests to an appropriate cook in a timely and professional manner.
● Clean and organize workstations and surrounding areas as necessary.
● Maintain an effective working relationship with food and beverage management, staff and all departments.
● To follow all company/kitchen safety rules, policies, and procedures.
● Strict adherence to health department and food handling guidelines
● To immediately report all suspicious occurrences and hazardous conditions.
● Present a professional appearance and in uniform at all times.
● Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation.
● Other duties as assigned.
● Ability to breakdown fish
● Ability to make makimono, temaki, nigiri, sashimi
● Job description may be changed at any time.
REQUIRED LICENSE/QUALIFICATIONS:
● Cold line: Minimum of 2 years of experience as prep cook or a combination of education and work experience.
● Hot/Saute line: Minimum of 2 years of experience as a line cook or a combination of education and work
experience.
● Sushi/roll: Minimum of 2 years of experience working in a Sushi restaurant.
● 4 or 5 star background, knowledge and ability to implement such standards (Preferred).
● Previously worked with multi-unit operations from fine dining to casual (Preferred).
● New York Food Handlers card (within 30 days of hire).
● Must be able to work nights, weekends and some holidays.
● Must be able to speak, read and understand basic cooking directions in English.
● Understanding and knowledge of safety, sanitation and food handling procedures.
● Knowledge of kitchen operations and production.
SKILLS/APTITUDES:
● Good communication skills (verbally interacts with management and team members.)
● Possess excellent knife skills and be able to operate basic kitchen equipment.
● Ability to work in a team environment.
● Ability to accept constructive criticism and work calmly and effectively under pressure.
● Guest service orientation and commitment to quality service.
● Have problem solving abilities, be self-motivated and organized.
PHYSICAL REQUIREMENTS:
● Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability
to adjust focus.
● Constant standing and walking.
● Be able to work in a standing position for extended periods of time.
● Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
● Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor
skills.
● Regularly required to use hands and frequent washing of hands.
WORK ENVIRONMENT:
● Generally, in an indoor setting.
● Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
● Will be using a computer occasionally.
● Varying schedule to include evenings, holidays and extended hours as business dictates.
● The work environment is usually moderate to loud.
● Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.