Crew Member

Job DetailsJob Location: MRG UTC San Diego - San Diego, CA 92122Position Type: Part TimeSalary Range: $17.75 - $18.75 HourlyOmotenashi The word translates to mean Japanese hospitality. For us it is our commitment to our food, our service, and to our team so that every guest experience is memorable. To achieve this commitment, we focus on exceptional training and development which is why majority of our managers have been promoted from our hourly team. Team Member's principal responsibilities include, but are not limited to following: Follow recipes accurately and maintaining food preparation processes such as prepping, cooking, mixing dough, and safe knife handling Complete hot and cold food preparation assignments accurately, neatly, and in a timely fashion Prepare food throughout the day as needed, anticipating and reacting to business volume Maintain appropriate portion control and consistently monitoring food levels on the line when preparing and cooking food Maintain proper food handling, safety, and sanitation standards while preparing and cooking food Provide outstanding Omotenashi and guest interaction QualificationsRequirements: 3 shifts a week minimum Ability to work in a busy, fast environment Ability to develop positive working relationships with all restaurant employees and work as a team by helping others as needed or requested Ability to speak clearly and listen attentively with guests and other employees Ability to maintain a professional appearance at all times and display a positive and enthusiastic approach to all assignments Must maintain good hygiene with a clean and polished appearance and uniform Able to exhibit a positive and helpful attitude, and provide exceptional customer service Must work with a sense of urgency, no matter the level of business Ability to demonstrate a complete understanding of the menu Able to follow instructions for recipes and sanitation guidelines Ability to be cross-trained in all areas of the kitchen and line Punctual, strict attendance policy Abide by policy/procedure #J-18808-Ljbffr