Buffet Kitchen Department leader/ Assistant Department Leader

Job Type: Location Type: On-site

 

Description

Tokyo Central is excited to announce the grand opening of our brand-new location in Emeryville, CA! We’re bringing authentic Japanese flavors, premium groceries, and exceptional service to the East Bay – and we’re looking for passionate team members to join our growing family.

We are looking for a dependable, detail-oriented, and food-savvy individual to join our team as a Buffet Department Leader at our Emeryville Tokyo Central location . This role is responsible for preparing, replenishing, and maintaining a high-quality, clean, and inviting buffet featuring freshly prepared Japanese dishes such as tempura, karaage, yakisoba, donburi, and seasonal items and more.

The ideal candidate has experience in food service or hot bar operations, understands Japanese cuisine, and is passionate about providing excellent food and customer service in a fast-paced, multicultural retail environment.
Key Responsibilities:

Food Preparation & Cooking

• Prepare a variety of Japanese hot food items for the buffet (e.g., rice bowls, stir-fried noodles, curry, grilled items, tempura).
• Follow standardized recipes, portion sizes, and presentation guidelines to ensure product consistency and authenticity.
• Cook and hold food items at appropriate temperatures, ensuring freshness and safety throughout the day.
• Assist in daily production planning based on customer demand and store traffic.

Sanitation & Food Safety

• Follow all local health department guidelines and company food safety policies.
• Maintain clean and sanitary workstations, cooking equipment, and buffet areas.
• Conduct and document temperature checks, food rotation (FIFO), and cleaning logs.
• Properly store leftover food and dispose of expired or unsellable items according to company policy.

Buffet Line Maintenance & Merchandising

• Set up the buffet line each day with clean equipment, fresh food, and appropriate signage.
• Keep the buffet fully stocked and visually appealing throughout the day.
• Monitor food levels and prepare refills as needed to minimize gaps during peak hours.
• Accurately label dishes with ingredients, allergens, and pricing.
• Clean and reset the buffet area regularly, including counters, sneeze guards, and serving utensils.

Customer Service

• Greet and assist customers with questions about buffet items, ingredients, and meal suggestions.
• Provide courteous, prompt, and knowledgeable service at all times.
• Handle customer complaints or special dietary requests with professionalism and care.
• Promote seasonal dishes or daily specials to increase sales and customer engagement.

Inventory & Supplies

• Monitor inventory levels of ingredients and supplies; notify supervisor when items are low.
• Receive, unpack, and store deliveries following food safety standards.
• Minimize waste by preparing accurate quantities and properly rotating ingredients.
• Participate in monthly inventory counts and loss prevention efforts.

Qualifications:

Required:

• Must be at least 18 years old.
• Ability to stand for long periods and lift up to 40 lbs.
• Willing to work a flexible schedule, including weekends and holidays.
• Basic cooking skills and understanding of food safety.
• Strong attention to detail and cleanliness.
• Customer service experience in food or retail settings.
• Ability to communicate effectively in English (basic Japanese is a plus).

Preferred:

• Previous experience in a buffet, hot food bar, deli, or prepared foods section.
• Knowledge of Japanese cuisine, ingredients, and traditional cooking methods.
• ServSafe or Food Handler’s certification (or willingness to obtain).
• Ability to multitask and stay organized during busy periods.
• Bilingual in Japanese, English and Spanish is a plus.

What We Offer:

• Competitive hourly pay with opportunities for advancement
• Staff discounts on store merchandise
• Paid training and ongoing learning about Japanese food and culture
• Flexible scheduling
• A respectful, team-oriented work environment
• Health benefits for full-time employees

Work Environment:

• Fast-paced, customer-facing grocery store environment
• Exposure to heat, cooking equipment, and refrigerated areas
• Requires frequent lifting, standing, and bending
• Use of knives, hot food warmers, rice cookers, fryers, and grills

Cross-Training & Departmental Flexibility
To support operational excellence and employee development, this role includes cross-training and collaboration across departments. Team members may be assigned tasks outside their primary area

Requirements

• Age Requirement: Must be 18 years or older.
• Work Authorization: Must be legally authorized to work in the U.S.
• Work Schedule:
  • Must be available to work flexible shifts, including early mornings, evenings, weekends, and holidays.
  • Able to work extended hours as needed during peak seasons or special events.
  • Strong reliability and consistent punctuality are essential.
• Physical Requirements:
  • Able to stand and walk for 8+ hours per shift.
  • Able to lift, push, and carry up to 50 lbs regularly.
  • Comfortable working in hot food prep areas and refrigerated environments.
  • Manual dexterity for handling kitchen tools, slicing, and cooking safely.

Leadership & Operational Requirements:

• Team Leadership:
  • 1-2 years of supervisory or team lead experience in food service, grocery, or a similar fast-paced retail environment.
  • Ability to train, schedule, and support buffet department staff in day-to-day operations.
  • Lead by example through a positive attitude, strong work ethic, and attention to detail.
  • Responsible for delegating prep and cleaning tasks to ensure productivity and cleanliness.
• Production Oversight:
  • Ability to plan and oversee the preparation of high-quality Japanese hot foods, including donburi, tempura, karaage, yakisoba, miso soup, and more.
  • Ensure all items are prepared according to store recipes, portion standards, and presentation guidelines.
  • Manage daily production volumes based on sales trends and customer traffic.
  • Oversee food rotation (FIFO), proper storage, labeling, and inventory control.
• Food Safety & Sanitation:
  • Strong knowledge of food handling regulations, temperature control, and cross-contamination prevention.
  • Conduct and log temperature checks and cleaning procedures.
  • Ensure all staff maintain proper hygiene and follow food safety protocols.
  • Maintain a clean, sanitary, and organized kitchen and buffet area at all times.
• Customer Service:
  • Provide excellent customer service by greeting shoppers, answering product-related questions, and handling complaints or requests professionally.
  • Train staff on proper customer interaction and cultural etiquette where appropriate.
  • Maintain a customer-first mindset and ensure the buffet is clean, stocked, and appealing throughout the day.
• Communication & Reporting:
  • Communicate effectively with store managers and other department leads.
  • Participate in department meetings, contribute to planning and improvement discussions.
  • Maintain clear communication with team members on shift expectations and food preparation plans.

Technical & Cultural Requirements:

• Japanese Cuisine Knowledge:
  • Familiarity with Japanese ingredients, cooking methods, and presentation is highly preferred.
  • Understanding of traditional Japanese buffet offerings and food quality standards.
  • Ability to taste-test, critique, and adjust dishes for authenticity and consistency.
• Language Skills:
  • English fluency (spoken and written).
  • Japanese/Spanish language skills are a strong plus, especially in bilingual kitchens or stores.

Marukai is an Equal Opportunity Employer and participates in E Verify.

Marukai is very aware of the COVID-19 pandemic and practices the highest and safest levels of precautions to keep associates safe with sanitizing practices, social distancing, personal protective equipment, and safety screening in adherence with the Health Department, CDC, State, Local, and Federal laws.

All Candidates must be able to work evening shifts, weekends, and holidays.