Responsible for all grilled, broiled, fried and sauted items prepared in the kitchen. Preparation and portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation.
In accordance with RA Sushi's service and cooking procedures:
and RA Employee Handbook.
Prepares an extensive variety of cold and hot food items utilizing standardized recipes.
Prepares specially requested items.
Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain holding temperature, grill or otherwise
produce food on the kitchen line.
Kitchen Guide and RA Employee Handbook.
Keeps Head Kitchen Chef informed of inventories.
Report necessary equipment repair and maintenance to supervisor.
Brings to the attention of the Head Kitchen Chef any unsanitary equipment, storage/work areas and/or products.
Communicates with Lead Line Cook to facilitate customer orders efficiently and within required ticket times.
Follows all federal, state, and local laws, codes and regulations outlined by the General Manager and the RA Employee Handbook.
Keep work area neat, organized and clean at all times; clean and maintain equipment used in food preparation.
Performs other duties as assigned by a supervisor.
Experience and Education:
Experience in the restaurant industry is a plus.
A high school diploma or equivalent preferred.
Must be 18 years of age.