Kappo Masa is looking for a Line Cook to join our growing team. A menu helmed from world renowned Michelin Star chef Masa Takayama, Kappo Masa is looking for a candidate that will demonstrate their passion, talent, and dedication to their craft and to the culinary industry.
Primary Responsibilities Include, but not Limited to:
Effective Operations:
- Reporting to the Chef de Cuisine, General Manager, and Supervisors regarding all expectations and tasks.
- Adhering to the Company’s protocols and standards regarding following the assigned weekly work schedule.
- Demonstrate exceptional culinary knowledge and skills such as abilities with knife handling, various cooking methods, and use of kitchen equipment.
- Daily preparation of various stations and set up including prep list and inventory at the beginning and end of every shift.
- Cook and assemble dishes as indicated by recipes.
- Maintaining cleanliness and hygiene that comply with the New York State Department of Health guidelines and regulations.
- Organize, label, store and consolidate per first in first out (FIFO) format.
- Cook at the line and various stations for the full duration of service.
- Be able to multitask and prep accordingly.
- Maintain portion control by following recipes accordingly to minimize waste.
Customer Service/Guest Experience:
- Know, understand, and implement all aspects of the Company’s steps of service.
- Provide friendly, courteous, and professional service.
- Accommodating within reason any guest requests and modifications.
- Be mindful, aware, and understanding of allergies and cross contamination.
- Demonstrates a high standard of personal appearance and ensures good personal hygiene.
- Listening to customer concerns and resolving issues promptly.
- Escalating complex or unresolved complaints to the relevant departments.
Training:
- Follow training guidelines and enforce Company protocols for all new hires.
- Assist the CDC in training newly hired employees when needed.
- When assisting coworkers, provide job-specific oversight and guidance according to Company standards.
- Work closely and mindfully with all coworkers, presenting issues and concerns to the Operations and Human Resources Department to document and resolve.
- Willing to cross-train at multiple stations of the kitchen to assist with staffing and scheduling needs.
Knowledge, Skills and Abilities Required:
- 3+ years of culinary experience.
- Food Handler’s Certificate (Preferred).
- Knowledge of New York Department of Health standards and protocols.
- Familiar with NY State and Federal Labor Standards/Laws.
- Familiar with hospitality industry’s best practices.
- Language Skills – Fluency in English is necessary to perform the job.
