The Team at Yanaga Kappo Izakaya is looking to bring on a Junior Sous / Sous Chef. We are a neighborhood Japanese Dive Bar, looking for someone to help run the hot food kitchen of the restaurant. We are a small team, open for dinner service only and closed on Tuesdays. Looking for someone willing to learn, and grow alongside our Head Chef as well as Chef Yanaga. 
 
Daily Tasks / Roles Would Include:

Management of Hot Kitchen Line Service Set-Up:
-Proper Supply of Products are on Station
-Quality of Product is up to Standard
-Date of Product is Up to Shelf Life Policy
-Proper Kitchen Utilities are on Station, Ready for Service(Bain Marie’s, Sixths
Pans, etc.)

• Management of Hot Kitchen Line Breakdown and Cleanliness:
-Station Products are Correctly Labeled, Wrapped and Stored in their proper positions
-Surface Areas are thoroughly cleaned and Sanitized
-Floors are Swept and Mopped
-Kitchen Equipment(Grill,Fryers, etc.) are properly cleaned and turned OFF

• Management of Hot Kitchen Line Prep and Organization:
-Product is Prepped in a timely, efficient fashion
-Product is Stored Correctly, Dated with Label Facing Outward

• Daily Inventory of Hot Kitchen Line Inventory/Prep Lists:
-Lists are Supplied and Filled out Correctly

• Organization of Walk-in and Dry Storage Areas:
-Product is Stored correctly and in proper containment unit
-Shelf Life of Product is up to Standard
-Accompanying Areas kept Clean

• Management of Line Cooks and Prep Cooks

• Daily Ordering (Shared Responsibility with CDC)

• Oversight of Service from Hot Kitchen Line:
-Product from Line Cooks is being put up timely and up to CDC and Executive Chef’s
Standard
• Bulk Prep, Line Cook Prep and Orders for following day are clearly stated on corresponding Charts (Whiteboard, Prep Lists, etc.)