Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following :

• Provide training and guidance to other members regarding sushi culinary cooking procedures and plating
• Prepare and present all food items, hot and cold per sushi outlet standards and norms
• Assume 100% responsibility for quality of products serves
• Assist in the preparation all banquet event orders
• Adhere to all DHEC regulations for cleanliness and sanitation
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Portions food products prior to cooking according to standard portion sizes and recipe specifications
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment
• Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and / or maintaining
• Follows proper plate presentation and garnish set up for all dishes
• Handles, stores and rotates all products properly
• Assists in food prep assignments during off-peak periods as needed
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty

Requirements

Required Knowledge, Skills & Abilities :

• A minimum 2 years’ experience in kitchen preparation and line cook experience
• Basic understanding of professional cooking and knife handling skills
• Basic food cost knowledge
• Understanding and knowledge of kitchen safety, sanitation and food handling procedures.
• Must be available to work nights, weekends and holidays.
• Must be able to speak, read and understand basic cooking directions.
• Must be able to communicate clearly with managers, kitchen and restaurant employees
• Ability to model and act in accordance with The Indigo Road guiding principle

Physical Requirements :

• Constant standing / walking
• Occasional environmental exposures to cold, heat and water
• Occasional stooping, kneeling or crawling
• Occasional pushing, pulling, lifting or carrying up to 50 lbs.
• Occasional ascending or descending ladders, stairs, ramps
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Constant reaching, turning, and performing precision work around the kitchen area
• Constant receiving detailed information through oral communication
• Constant talking, expressing or exchanging ideas by means of the spoken word

Last updated : 2024-05-09