Sushi Cook

King's Seafood Company•Santa Monica, CA

6d•$20 - $26

About The Position

The Sushi Cook prepares and cooks food to ensure every ticket is executed consistently, promptly, and in accordance with recipes and quality standards. The role involves handling multiple tickets during a shift, with attention to preparation, plate presentation, and timeliness. After hire, the cook is trained in a line-cook station, which may include Grill, Sauté, Pantry, Steam, or Sushi, and is tested on station knowledge, recipes, procedures, and quality standards. The cook is also trained on guest standards and contributes to a team service environment. The position follows company standards and guidelines and includes opening, ongoing, and closing side work. Water Grill describes its workplace as a team-oriented, productive restaurant environment and offers growth opportunities, training, promotions from within, flexible hours, education reimbursement, a dining discount, and free shift meals and premium benefits.

Requirements

At least 18 years of age.
One year of experience as a restaurant cook.
High school graduate.
Food handler card.
Ability to communicate satisfactorily in spoken and written English with guests, management, and coworkers.
Knowledge of cooking techniques required to prepare restaurant menu items.
Knowledge of menu and special items, including their preparation methods and times, ingredients, quality standards, taste, appearance, texture, temperature, garnish, and presentation.
Knowledge of the correct maintenance and use of food-serving and preparation equipment.
Ability to comprehend food orders.

Responsibilities

Complete assigned opening and closing duties.
Prepare necessary food items for the meal period and the next service.
Monitor and maintain cleanliness, sanitation, and organization of the assigned station and service areas.
Cook during scheduled meal periods.
Follow supervisors’ instructions.
Alert the Chef or Sous Chef to deficiencies in food items.
Notify management of pertinent information related to shift activities.
Execute tickets consistently and on time, following recipes and quality standards.
Maintain attention to food preparation and plate presentation.