Wakasakura (Irvine)_DSOD Line Cook

Description

Essential Duties:

• Ensuring the store is neat, clean, and presentable is the responsibility of all employees in our company.
• Provide proper customer service as per the company’s expectations, which are defined in .
• Fulfill the task list and follow the schedule requirements in a timely and accurate manner all the time.
• Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
• Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines.
• Possessing and utilizing advanced knife skills and precise ingredient preparation.
• Cook and grill food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
• Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food-safe temperatures, and maintaining a clean and organized work area.
• Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
• Work as one part of the kitchen team, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.
• Assist in monitoring and controlling inventory levels, notifying the kitchen Department Leader or supervisor of any shortages or discrepancies.
• Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking food to food-safe temperatures, and maintaining a clean and organized work area.
• Assist in other areas of the restaurant, when necessary, such as food preparation, plating, or general cleaning duties, to contribute to the overall success of the team.

Requirements

Qualifications:

• You must be over 18 years of age
• You must be authorized to work for any U.S. employer
• Certified Food Handler is preferred.
• Food preparation: washing, peeling, chopping, slicing, and dicing ingredients.
• Proficiency in handling and using knives for cutting and prepping food.
• Proven experience working as a line cook in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices.
• Knowledge of authentic Japanese cuisine and traditional ingredients is a plus
• Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools.
• An ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow.
• Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared.
• Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed.
• Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies).
• Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule.