Line Cook

Please visit  www.torien-nyc.com for more basic information

As a line cook at Torien, the primary responsibility is guest facing support to the Master Grill Chefs.  Precision plating of the dishes in between the grilled chicken skewers (Yakitori) and presenting these dishes to the guests seated directly at the 20 person counter.  Prior to the daily opening, assisting the prep team in preparing dish components and skewering various parts of the chicken for grilling.

Responsibilities

• Work as part of a tight knit team to prepare the omakase course
• Assist and attend the grill chefs and guests at the counter
• Must be an efficient communicator/messenger between FOH and BOH and guests
• Serve the guests their courses in a timely and elegant manner
• Protect Master Ikegawa's ethos of "same quality, same service"
• Keep stations clean and having an overall consideration for others
• Place orders for ingredients and equipment for the restaurant
• Comply with and enforce food safety standards
• Maintain a positive and professional energy with the team and guests

Skills

• 1-2 years in a fine dining environment, omakase restaurant experience is a plus
• Must enjoy yakitori culture and be able to share our guests passion for it
• Japanese language and cultural knowledge is a plus
• General knife skills a must.  Chicken butchering a plus.
• Culinary degrees are great but experience is key

Job Type: Full-time