Line Cook – Mujo

Industry: Hospitality

Company: Castellucci Hospitality Group

Mujō, an omakase-style modern edomae sushi restaurant, is seeking an experienced Line Cook to join our team. We are a small restaurant with 15 seats, open for dinner only. The ideal candidate should be organized and familiar with proper sanitation standards. The Line Cook will be responsible for receiving and processing all deliveries as well as assisting with daily prep tasks to help execute dinner service.

Knowledge of Japanese cuisine is a plus but not required. We are willing to train an apprentice who is willing to grow into a larger role so long as they have the right attitude and drive, though some pertinent experience will be required to start. We execute at a high standard so cleanliness and organization are key to success. We are looking for both an AM and PM position.

Requirements:

• Fine dining service experience preferred
• Positive Attitude
• Careful attention to detail
• A sense of urgency and strong communication skills
• Ability to work cleanly & efficiently
• Punctuality
• Energy, organization skills, and ambition
• Team-working skills
• Professional appearance with close attention to care and grooming
• Ability to communicate and work in English, additional languages beneficial
• Commitment to excellence
• Desire to learn

Responsibilities

• Works under the direction of chefs to complete assigned daily tasks
• Follows prep and recipe lists precisely
• Follow directions accurately and efficiently.
• Oversees their designated station and holds responsibility for all items produced.
• Collaborates with BOH staff to ensure food quality and standards are met
  • Uphold standards of cleanliness and operation of all equipment as set by management, as well as reporting any equipment malfunctions to management.
• Stocktaking and ordering supplies for designated stations
• Strive for self-improvement and enhance personal skills by incorporating feedback from the chefs
• Taking initiative to assist in various kitchen areas as necessary or when the need arises
• Assign and supervise recipes and prep work completed by Commis, while also contributing to their development process
• Prioritize standards when using product following FIFO
• Complies with and has good knowledge of all health department requirements of food safety and hygiene – including, but not limited to labeling, time and temperature.
• Actively participates in a positive relationship between FOH and BOH teams by maintaining a steady stream of communication.
• Follows safety and emergency procedures to protect staff, guests and property
• Maintains thorough understanding of industry and stays abreast of industry trends
• Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment
• Performs other duties as assigned by supervisor/manager

Physical Requirements

• Must be able to work on your feet for at least 8 hours
• Must be able to move, pull, or lift at least 35 pounds
• Must be able to climb stairs multiple times per shift