Line Cook

About Us

We are a Japanese Yakiniku restaurant specializing in premium A5 Kuroge Wagyu, prepared in the authentic Japanese tradition. With established locations in Japan, Hong Kong, Malaysia, Thailand, and Indonesia, we are now bringing this experience to New York. As we continue to expand, we offer meaningful growth opportunities for dedicated hospitality professionals.

Role Overview

We are seeking reliable cooks with strong fundamentals, attention to detail, and pride in maintaining a clean, organized station.

Responsibilities

Responsibilities include, but are not limited to: 

• Portion and prepare Wagyu and other meats accurately
• Execute cooking tasks consistently during service
• Follow recipes and seasoning standards
• Complete daily prep and maintain organized stations
• Keep counters, tools, and refrigeration clean
• Monitor product quality and communicate low stock
• Prepare basic sauces and dressings
• Maintain a sanitary workstation and follow NYC health guidelines
• Assist with opening, closing, and end‑of‑day cleaning
• Support teammates and work professionally under pressure

Qualifications

Qualifications include, but are not limited to: 

• 1–2+ years of line cook experience
• Knife skills are an advantage
• Ability to follow precise standards and maintain consistency
• Reliable, punctual, and consistent
• Strong communication and teamwork skills
• Able to take feedback, learn quickly, and improve
• Ability to stay clean, organized, and efficient in a fast‑paced open‑kitchen environment
• Ability to work evenings, weekends, and holidays
• Able to lift up to 40 lbs

Additional Information

This job description outlines the general nature of the role. Responsibilities may evolve based on business needs.

How to Apply

Please submit your resume and a brief introduction. Include whether you are applying for a full‑time or part‑time position and your availability.

Equal Opportunity Employer

Yakiniku is proud to be an Equal Opportunity Employer