Cook I

Essential job Functions:

• Prepare and cook all grilled, all grilled, baked, boiled, steamed, fried,, and roast foods according to established food quality standards. Plate appetizers, entrees, and desserts, and prepare specialty decorative items.
• Correctly set up all work areas by balancing the preparation times of different orders to ensure guests get their meals promptly and accommodate guest allergies and other special requirements.
• Keep the food production line organized by maintaining a clean, sanitary work area, including all equipment (ovens, fryers, grills, etc.) and tools (knives, spoons, etc.).
• Maintain production stock to meet operational needs.
• Maintain food quality by inspecting food for freshness and bringing questionable things to management's attention. Check all cooked/prepared items before releasing them to be served to guests.
• Control portions in order to control costs and maximize the use of available food items.
• Mentor newly hired employees by showing them about food preparation and hygiene and by overseeing their work.
• Follow all Food Safety, Sanitation, and HACCP Guidelines the Company or state set forth.

Other Job functions:

• Follow the company handbook and procedures
• Assist in other areas such as; culinary, advanced culinary, and expeditor.
• Performs other duties as assigned.

Physical Effort:

• Must be able to lift and move with assistance up to 40 lbs.
• Sitting
• Standing
• Lifting
• Walking
• Ability to smell and identify odors, especially of decay.

Working Conditions:

• While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts
• Restaurant Environment
• The noise level is usually moderate.

• High School Diploma and three years of culinary-related experience or equivalent combination of education and experience.
• Bi-lingual and knowledge of Japanese Cuisine, preferred but not required
• Strong analytical and problem-solving skills.
• Attention to detail is a must.
• Strong interpersonal skills essential
• Culinary School Diploma is preferred but not required.
• Able to effectively communicate verbally in English with superiors, colleagues, and individuals inside and outside the Company.

• Able to work effectively and relate well with others, including superiors, colleagues, and individuals inside and outside the Company. The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
• Able to basic arithmetic, including subtraction, addition, division, multiplication, and counting items. The employee must also be able to analyze and solve simple problems.
• Able to read and analyze written information.
• Able to follow recipes
• Able to use the kitchen equipment and measurements correctly
• Possess culinary skills, techniques, and knowledge, including ingredients, kitchen terminology, and etiquette