Line Cook

Job Title: Line Cook / Prep Cook Department: Kitchen Reports To: Restaurant Manager, Kitchen Manager, or Chef Employment Type: Full-time or Part-time Position Summary The Line Cook / Prep Cook supports the kitchen team by preparing ingredients, cooking menu items according to company standards, maintaining a clean and organized workstation, and following all food-safety and sanitation procedures. This position helps ensure food is prepared accurately, efficiently, and consistently while supporting smooth kitchen operations during preparation and service. Essential Duties and Responsibilities Line Cook Responsibilities Prepare and cook assigned menu items according to recipes, portion standards, and presentation guidelines. Set up, stock, and maintain an assigned cooking station before and during service. Operate grills, fryers, ranges, ovens, and other kitchen equipment safely. Monitor food quality, temperature, freshness, portion size, and presentation. Coordinate with sushi chefs, prep cooks, servers, and managers to support timely and accurate service. Follow proper procedures for handling raw seafood, meat, poultry, eggs, and other potentially hazardous foods. Prevent cross-contamination by following approved food-preparation and sanitation procedures. Label, date, rotate, and properly store food and supplies. Communicate low inventory, equipment concerns, or food-quality issues to a supervisor. Assist with opening, closing, cleaning, and restocking kitchen areas. Minimize food waste and follow portion-control procedures. Perform other kitchen-related duties as assigned. Prep Cook Responsibilities Wash, peel, trim, cut, slice, chop, portion, and prepare ingredients according to recipes and preparation standards. Prepare vegetables, sauces, dressings, marinades, garnishes, proteins, and other ingredients as directed. Assist with preparing ingredients for sushi, grill, fry, and other kitchen stations as assigned. Follow written recipes, prep lists, production schedules, and portion-control standards. Properly handle and store raw seafood, meat, poultry, produce, and other food products. Use knives, slicers, food processors, mixers, scales, and other kitchen tools safely. Label and date prepared foods and store them at appropriate temperatures. Rotate products using first-in, first-out inventory procedures. Maintain clean, sanitized, and organized preparation areas, equipment, and storage spaces. Monitor ingredient levels and notify the kitchen manager or chef when supplies need replenishment. Assist with receiving, unloading, and storing deliveries when needed. Help maintain proper food temperatures and complete required food-safety logs. Support line cooks and other kitchen staff during busy service periods. Perform other preparation and kitchen duties as assigned. Qualifications Previous restaurant, kitchen, food-service, line-cook, or prep-cook experience preferred but not required. Basic knowledge of food preparation, kitchen equipment, and sanitation procedures preferred. Ability to follow recipes, instructions, prep lists, portion standards, and food-safety procedures. Ability to safely use knives and other kitchen tools. Ability to work efficiently and accurately in a fast-paced environment. Strong teamwork, communication, organization, and time-management skills. Ability to maintain a clean and professional work area. Must be willing to perform both line-cook and prep-cook duties as business needs require. Food-handler certification must be obtained and maintained when required by applicable law. Ability to work a flexible schedule, including evenings, weekends, and holidays, as needed. Ability to read, write, and communicate effectively in English. Additional language skills are a plus. Physical Requirements Ability to stand and walk for extended periods. Ability to bend, stoop, reach, twist, and safely move throughout the kitchen. Ability to use hands and arms continuously for cutting, mixing, cooking, cleaning, and food preparation. Ability to lift and carry food products, supplies, and equipment weighing up to approximately 50 pounds, with or without reasonable accommodation. Ability to frequently lift, carry, push, and pull items weighing up to approximately 30 pounds. Ability to work safely around hot surfaces, sharp utensils, kitchen equipment, wet floors, cleaning products, raw food products, and food allergens. Reasonable accommodations may be available to enable qualified individuals with disabilities to perform essential job functions. This position is performed in a busy sushi bar and grill kitchen. The employee may be exposed to heat, cold, noise, steam, grease, wet floors, sharp objects, cleaning chemicals, food allergens, and raw food products. Employees must follow all company policies and applicable health, safety, sanitation, and food-handling requirements. Ukai Hibachi Grill Sushi Bar is an equal opportunity employer. We consider qualified applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other status protected by applicable law. Reasonable accommodations may be available for qualified individuals with disabilities. Disclaimer This job description describes the general nature and level of work performed in the position. It is not an exhaustive list of all duties, responsibilities, qualifications, or working conditions. Duties and requirements may be modified as business needs change. TraitSet® powered by HRgems® Copyright 2016 - All Rights Reserved #J-18808-Ljbffr The Root Restaurant & Bar