Loft94 Lead Cook (Part-Time)

Job Description

Job Description

ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary:

• Prepare, season, and roll sushi, sashimi, nigiri, specialty rolls, and other Japanese-inspired dishes in accordance with established recipes and presentation standards.
• Maintain high standards for seafood handling, freshness, quality, and presentation while ensuring all food safety and sanitation procedures are followed.
• Exhibit advanced knife skills including fish fabrication, seafood preparation, classic cuts, and proper knife maintenance and sharpening.
• Prepare sushi rice, sauces, garnishes, and accompanying ingredients while ensuring consistency and quality.
• Perform assigned kitchen functions including sushi station preparation, plating, prep, production, sauté, grill, fryer, and other culinary operations as needed.
• Assist culinary leadership with monitoring quality control, food presentation, and operational standards within the sushi and kitchen stations.
• Maintain a clean, organized, and fully stocked sushi station while ensuring compliance with all health and sanitation standards.
• Partner with culinary leadership to ensure efficient workflow and timely preparation during high-volume service periods.

QUALIFICATION REQUIREMENTS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Culinary or Associate's Degree or equivalent from two-year college or technical school; or equivalent combination of education and experience.
• Minimum of 3 years of culinary experience in a high-volume kitchen environment, including experience preparing sushi, sashimi, specialty rolls, and seafood-focused cuisine preferred.
• Knowledge of applicable food preparation methods and measures for assigned function 
• Ability to earn and maintain a current Food Handlers Card
• Must be able to acquire and maintain appropriate gaming license
• Knowledge of sushi preparation techniques, seafood handling, rice preparation, and Japanese culinary presentation standards preferred.

 

LANGUAGE SKILLS 

Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

MATHEMATICAL SKILLS  

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills.

REASONING ABILITY 

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS

The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.