Job Purpose:  To execute our menu and recipes with accuracy and skill while making our guests feel welcomed. Basic knife skills required. Must have 2+ years of culinary experience. Must have proper tools (chef knife, apron, kitchen shoes, etc.) Must have reliable transportation and a working telephone number. You are expected to lift 50lbs+, work in close proximity to others in a high volume kitchen, and work in warm kitchen conditions. 

Job Responsibilities: 

1. Prepping and working the line to ensure stations are fully stocked for service.
2. Learn menus, recipes, preparation, and presentation.
3. Ensure that all food is stored in proper containers and at proper storage and holding temperatures.
4. Cook only sufficient food in advance to cover expected business volume and to maintain quality.
5. Prepare all food for next shift and for the following day as required and directed by Supervisor.
6. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.
7. Other duties as assigned.

Job Skills:

1. Must be able to "prep" food products, using standardized food preparation techniques.
2. Skillfully use hand tools or machines needed for work.  Measure, cut, or otherwise work on materials or objects with great precision
3. Read recipes of items to be prepared.
4. Use knife safely and properly
5. Keep a clean work space and overall kitchen 
6. Be at work on scheduled days and at scheduled times 
7. Must be able to learn Japanese terminology and cuisine with an emphasis on Japanese ramen.

Job Qualifications:  

Education

HS Diploma or equivalent

Experience

Minimum 2 years cooking experience at a full service restaurant or hotel.

Licenses/Certifications

Serv Safe certified