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Line Cook
Afuri - New York
61 North 11th Street, Brooklyn, NY
Afuri - New York hiring Line Cook in New York, NY

Afuri - New York hiring Line Cook in New York, NY

Afuri - New YorkMore Info

Full Time • Hourly ($18.00 - $20.00)
Expires: Jul 17, 2024

74 people viewed

Required Years of Experience

1 year


Job Details
Job Summary:
AFURI associates represent the brand in the best light and maintains the highest level of food quality and service standards. All AFURI staff are welcoming, knowledgeable, cheerful, responsible, and confident. Our associates are invested in their craft and take pride in their expertise. Always smiling! Responsible for food production at their station including any production required for other outlets. Preparation and cooking of food for service to guests. Supports fellow line cooks, prep cooks, and dishwashers in performing their duties. Familiarity with Japanese food is preferred but not necessary. Division of responsibilities: approximately 90% Line Cooking, 10% Non-culinary.

The Line Cook is expected to be on the line cooking on their assigned station as their primary job duty. Must be able to explain and demonstrate the essential functions of the job, with or without reasonable accommodation. The individual must also follow all appropriate Company policies and procedures outlined in the department training manual and employee handbook. Maintain the highest professional food quality and sanitation standards. Support the direction of the restaurant in the context of the AFURI restaurant group.

Essential Functions:
• Able to obtain a valid food service permit.
• Division of responsibilities: approximately 90% Line Cooking, 10% Non-culinary. The Line Cook is expected to be on the line cooking on their assigned station as their primary job duty.
• Consistently arrives to work as scheduled, prepared to assume shift responsibilities.
• Consistently arrives to work well-groomed and in proper uniform.
• Knowledgeable in Division of Responsibilities, prep sheet, Food Handling Procedures and Managing Food Allergen Risks as outlined in the department training manual.
• The “Shelf Life” of products is adhered to in accordance with the corresponding recipe.
• Consistently demonstrates health department regulations for proper food storage in all refrigeration units and dry storage areas.
• Demonstrates proper knowledge of station preparedness: product utilization and rotation, day dots, shelf life, correct portioning per item, never wasting usable product.
• Ensures all food items prepared in the kitchen meet or exceed Company’s food quality standards.
• Records all waste on the provided waste sheet but keeps waste to a minimum.
• Ensures the station is prepared for anticipated levels of business.
• Practices “clean as you go” techniques. Maintains the kitchen in a clean, organized manner, both food preparation areas and storage areas, including floors.
• Demonstrates and practices safe knife skills. 10
• Knowledgeable in the equipment used on the line and always use in a safe manner following all safety procedures.
• Knowledgeable in all the menu items prepared in the station. Executes menus, recipes for all food as directed by the Executive Chef
• Consistently demonstrates an understanding of health department regulations pertaining to basic hygiene.
• Consistently takes an unsolicited approach to teamwork by helping other employees to insure guest satisfaction.
• Follows all Company accounting policies and procedures regarding employee meals.
• Engages guests, coworkers and managers with a positive, friendly, professional approach during all interactions.
• Perform other duties as directed. Working Conditions and Environment:
• Must be able to work a variety of scheduled shifts, based on the needs and volume of the operation (example: late hours, holidays, weekend, etc.).
• Must work well in a fast-paced environment.
• Must work well under pressure.
• Demonstrates good time management skills and multitasking skills.
• Follows Company and state safety guidelines to provide a safe working environment.

Physical Requirements:
• Must be able to continuously stand and lift up to 10 pounds.
• Must be able to frequently walk, bend, and reach overhead.
• Will be occasionally lifting up to 50 pounds. *Will seldom be climbing and lifting over 50 pounds.

Compensation Details

Compensation: Hourly ($18.00 - $20.00)

Benefits & Perks: Potential Bonuses, Dining Discounts


Required Skills

Food Production

Cooking

Japanese Cuisine

Food Quality Standards

Sanitation Standards

Food Handling

Food storage

Knife Skills

Menu execution

Teamwork

Customer Service

Time Management

Multitasking

Safety Guidelines Adherence

Read more


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Japanese, Ramen, Dim Sum

Casual Dining, Fast Casual, Bar / Lounge, Upscale Casual

RAMEN LIKE NO OTHER

AFURI began with its signature Yuzu shio ramen - built
upon six essential elements. These core elements exemplify
an adherence to the highest standards of food quality
and are replicated in all the ramen bowls served at AFURI.
Created for a health-conscious generation AFURI ramen
is made with carefully considered ingredients. All of the
food is prepared without the use of artificial ingredients
such as: coloring agents, artificial preservatives, synthetic
flavor enhancers, and more. A constant effort is made
to bring out rich flavors through the use of safe, high
quality, natural ingredients, while also finding innovative
ways to accomodate those with dietary restrictions

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