Zingerman's Miss Kim Line Cook

Description Miss Kim Line Cook
Miss Kim Korean Restaurant, a part of Zingerman's Community of Businesses, is looking for line cooks!

Currently we are looking for line cooks with full-time or part-time availability (3-5 shifts per week). Candidates will need to be able to work at least two shifts between Friday, Saturday, and Sunday evenings. The dinner shift generally starts at 4pm and ends around 10:30pm-11:30pm at the latest. Lunch shifts start between 9am-10am and end by 4pm or 5pm.

Compensation: $23.00-$25.00/hour

• Earnings include a $14.00 per hour starting wage plus $9-$11 per hour in tips, for a total of $23.00-$25.00 per hour in total compensation to begin.
• There is a $0.50/hr wage increase once finishing orientation (typically within 90 days).

Compelling reasons to join us!

• Competitive wage with increases available after completing orientation
• Free meal on shift
• Paid time off
• Opportunities to learn and advance within the organization
• Working with a committed and fun team
• Discounts at all Zingerman's businesses
• Medical, dental, vision, and 401k plan available

About Miss Kim

• Chef Ji Hye Kim a Semi-Finalist for 2023 James Beard Award , Click on Detroit
• Chef Ji Hye Kim a semifinalist for 2022 James Beard Award , MLive
• Food & Wine Magazine 2021 Best New Chefs: Ji Hye Kim
• Chef Ji Hye Kim a semifinalist for 2020 James Beard Award , Click-On-Detroit All About Ann Arbor
• 12 Essential Ann Arbor Restaurants, Spring 2018 , Eater Detroit
• Found in Translation: Miss Kim in Ann Arbor , Edible WOW
• Featured in Issue 2 of Whetstone Magazine
• Our Instagram and website

Performance Expectations - Essential Functions:

• Work on the line under the direction of the chef and the expo - making sure the stations are set up correctly, cook accurately adhering to the spec, communicate with the expo and the team members often and early to ensure smooth service, calm under pressure. (line cooks)
• Prepares food according to our recipes - accurately weighing out ingredients, calm under pressure and to our standards, as needed
• Efficiently & accurately cleans equipment
• Follows and upholds all of Zingerman's standards
• Ensures that all food meets quality and presentation standards
• Completes Training Passport within the stated timeframes and continues to live the Training Compact
• Builds and maintains Standard Operations Procedures as trained and needed
• Maintains proper station set up and a clean and organized work area
• Effectively communicates and works with all staff at Miss Kim
• Tastes everything on the station for spec, taste dishes you're putting out for spec

The Success Patterns for this position are:

• Has at least one year of line cook experience in a restaurant kitchen preferred, but not required
• Has a reputation for excellent relations with all staff
• Has a reputation for maintaining a safe and clean kitchen
• Experience in Asian cooking is a plus, but not required--we will train
• Must be able to work weekends and Sundays

Successful Candidates will have the following Personal Characteristics:

• Willingness to learn and improve. Let's do better together!
• Passionate about great food, service and restaurant finance
• Track of strong attendance
• Well organized and system oriented
• Detail-oriented
• Excel at giving and receiving constructive feedback
• Self-motivated, especially under pressure
• High level of integrity and honesty
• Strong communication skills - we ought to be able to talk to each other!
• Able to work independently and as a member of a team
• Flexible and hardworking
• Able to set priorities
• Able to effectively manage their emotions in the workplace
• Recognizes when help is needed and asks for it

Culture of Miss Kim

• Miss Kim is a Zingerman's business and a one-fair wage restaurant--that means pay equity between FOH and BOH, we are all ONE team! We really care about our staff and take care of them.
• Passion for learning, especially for food, service and restaurant finance
• This is still a fairly new business with rotating seasonal menu, so everyone will be expected to participate, build, and maintain Standard Operations Procedures and Recipes
• We work hard to keep up a positive work environment