Prep Cook - Katsuya KO (UTC, San Diego)

SBE Restaurant Group LLC • San Diego, CA

9d • Onsite

About The Position

The Prep Cook is responsible for preparing food, processing customer orders, producing meals, and cleaning their workspace throughout the day to follow health and safety guidelines. The Prep Cook must follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

Requirements

• Must be a highly organized individual with the ability to handle numerous tasks at a time
• Ability to work in a fast-paced, high-pressure environment
• Has excellent verbal and written communication skills
• Maintains a "sense of urgency" attitude for the completion of responsibilities/tasks
• Must be at least 18 years of age or older
• Must be able to stand or walk a minimum eight (8)-hour shift and work inside assigned bar area in the venue.
• Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary.
• Must be able to lift and carry 25-50 pounds.
• Must be able to work inside and outside at all times of the year as needed, based upon business volumes.
• Must be able to provide documentation that shows you are authorized to work in the United States.
• Must be eighteen (18) years of age.
• Minimum of two (2) years relevant experience in high-end, service-focused environment.
• It is the employee's responsibility to secure and maintain the current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies.
• ANSI approved Food Handler Card and Responsible Beverage Service certificate recognized by the ABC.

Nice To Haves

• Prefer a minimum of one (1) years experience in a contemporary dining restaurant

Responsibilities

• Prepare ingredients then cook and assemble dishes as indicated by restaurant recipes.
• Perform portion control to minimize waste.
• Ensure that all dishes are prepared within restaurant ticket time guidelines to ensure customer satisfaction.
• Set up stations according to restaurant protocol and schematics.
• Restock items as needed throughout the shift.
• Maintain a clean work area to include kitchen equipment, tables, and shelving.
• Ensure product being cooked is fresh and ingredients are to standard.
• Follows daily opening and closing duties set by Kitchen Manager.
• Perform additional tasks as assigned by Kitchen Manager.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed
• Number of Employees: 501-1,000 employees