Koufuku Restaurant

LINE COOK

The Line Cook is responsible for preparing high-quality dishes in accordance with the restaurant’s menu, focusing on Japanese cuisine. This role involves working on various kitchen stations, assisting in food preparation, and ensuring that dishes are cooked and presented according to the restaurant's standards. The Line Cook must be able to handle a fast-paced environment while maintaining a strong commitment to food safety and quality.

1. Food Preparation and Cooking:

• Prepare and cook menu items, including sushi, sashimi, tempura, ramen, and other traditional Japanese dishes.
• Follow precise recipes, portion sizes, and presentation guidelines to ensure consistent quality and authenticity.
• Set up and stock stations with necessary supplies and ingredients before service begins.
• Ensure that all food is prepared in a timely and efficient manner, adhering to the restaurant’s standards.

2. Station Management:

• Work on different kitchen stations (grill, fryer, sushi bar, etc.) as needed, mastering the techniques for each.
• Maintain cleanliness and organization of assigned station, ensuring proper setup for the next shift.
• Monitor food storage areas to ensure freshness, quality, and food safety.
• Coordinate with other kitchen staff to ensure smooth operation during service hours.

3. Quality Control:

• Taste and inspect dishes before they are served to ensure flavor, texture, and presentation meet the restaurant’s standards.
• Ensure proper cooking times and temperatures are followed, and avoid overcooking or undercooking food.
• Keep an eye on portion control to minimize food waste and ensure consistency in serving sizes.

4. Health and Safety Compliance:

• Follow food safety and sanitation procedures, ensuring all food is handled safely and prepared in a clean environment.
• Properly store and label food items, monitoring their expiration dates to avoid spoilage.
• Maintain cleanliness and organization of kitchen equipment, utensils, and work areas.
• Use kitchen equipment safely and report any malfunctions or damage to management.

5. Collaboration and Teamwork:

• Work closely with the head chef, sous chef, and other kitchen staff to ensure coordinated and efficient service.
• Assist in food prep work, such as chopping vegetables, preparing sauces, or marinating meats, as needed.
• Help train junior kitchen staff or new hires in basic food preparation and cooking techniques.
• Communicate effectively with servers and front-of-house staff to ensure that special requests or dietary restrictions are met.

6. Inventory and Supplies:

• Assist in monitoring food inventory levels, reporting shortages, and ensuring that stations are stocked appropriately.
• Help with receiving and storing food deliveries, ensuring proper storage methods are followed to maintain freshness.

Education:

Diploma in culinary Arts, Associate degree in culinary Arts, Diploma in Japanese cuisine or other related courses

Licenses/Certifications/Trainings:

Food Safety and Sanitation Certificate, Hazard Analysis Critical Control Point Certification, First Aid and CPR Certification

Prerequisites for the Job:

2+ years in a kitchen setting, preferably in Japanese cuisine or commissary operations.

Personal Characteristics & Competencies & Other Requirements:

• Culinary Skills: Solid understanding of Japanese ingredients, cooking techniques (e.g., sushi rice preparation, tempura frying), and food presentation.
• Food Safety Knowledge: Strong understanding of food safety regulations and best practices for handling ingredients like seafood, raw fish, and delicate vegetables.
• Teamwork: Ability to work well in a team, communicate effectively with coworkers, and handle fast-paced environments.
• Attention to Detail: Focus on accuracy and quality, with a commitment to maintaining high standards in food preparation and presentation.
• Physical Stamina: Ability to work long shifts on your feet and lift up to 50 lbs, including moving heavy ingredients or kitchen equipment.