Wakasakura (Gardena)_DSOD Associate_Back House_Sushi Prep & Line cook

• 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 <The Source>.
    
    
  • 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 for fish butchery and precise ingredient preparation.
    
    
  • Cook and grill food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
    
    
  • Preparing and assembling sushi rolls, nigiri, and other sushi dishes according to established recipes and presentation standards.
    
    
  • 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.
    
    
  • 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.
    
    
  • Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size.
    
    
  • 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.
    
    
  • Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment
    
    
  • Wash and sanitize dishes, glassware, flatware, and kitchen cookware efficiently and promptly, following established procedures and standards.
    
    
  • Handle and store all dishes, utensils, and equipment properly to maintain cleanliness and prevent breakage or damage.
    
    
  • Assist with organizing and stocking clean dishes, utensils, and cookware to ensure smooth kitchen operations.
    
    
  • Work as part of the kitchen team to ensure a clean and organized work environment, promptly addressing any potential safety hazards.
    
    
  • Maintain cleanliness and orderliness of the dishwashing area, including sweeping, squeegeeing, mopping, and emptying trash as needed.
    
    
  • Adhere to food safety and sanitation regulations, including proper handling and disposal of waste, and assisting in maintaining kitchen hygiene standards.
    
    
  • 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.

Qualifications:

• You must be over 18 years old
• You must be authorized to work for any U.S. employers.
• 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 or a sushi line in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices.
• Knowledge of sushi techniques, family with authentic Japanese cuisine, and traditional sushi ingredients are pluses
• 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.
• Relevant certifications, such as a sushi chef certificate or culinary degree, are a plus.
• Valid California Driver License