Line Cook at Kappo Masa

Primary Responsibilities Include, but not Limited to:

Effective Operations:

• Reporting to the Chef de Cuisine, General Manager, and Supervisors regarding all expectations and tasks.
• Adhering to the Company’s protocols and standards regarding following the assigned weekly work schedule.
• Demonstrate exceptional culinary knowledge and skills such as abilities with knife handling, various cooking methods, and use of kitchen equipment.
• Daily preparation of various stations and set up including prep list and inventory at the beginning and end of every shift.
• Cook and assemble dishes as indicated by recipes.
• Maintaining cleanliness and hygiene that comply with the New York State Department of Health guidelines and regulations.
• Organize, label, store and consolidate per first in first out (FIFO) format.
• Cook at the line and various stations for the full duration of service.
• Be able to multitask and prep accordingly.
• Maintain portion control by following recipes accordingly to minimize waste.

Customer Service/Guest Experience:

• Know, understand, and implement all aspects of the Company’s steps of service.
• Provide friendly, courteous, and professional service.
• Accommodating within reason any guest requests and modifications.
• Be mindful, aware, and understanding of allergies and cross contamination.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Listening to customer concerns and resolving issues promptly.
• Escalating complex or unresolved complaints to the relevant departments.

Training:

• Follow training guidelines and enforce Company protocols for all new hires.
• Assist the CDC in training newly hired employees when needed.
• When assisting coworkers, provide job-specific oversight and guidance according to Company standards.
• Work closely and mindfully with all coworkers, presenting issues and concerns to the Operations and Human Resources Department to document and resolve.
• Willing to cross-train at multiple stations of the kitchen to assist with staffing and scheduling needs.

Knowledge, Skills and Abilities Required:

• 3+ years of culinary experience.
• Food Handler’s Certificate (Preferred).
• Knowledge of New York Department of Health standards and protocols.
• Familiar with NY State and Federal Labor Standards/Laws.
• Familiar with hospitality industry’s best practices.
• Language Skills – Fluency in English is necessary to perform the job.