HIBACHI CHEF

Hibachi Chef

Prep fresh soup, salad, veggies, meats and seafood each day according to the prep list.

Use attention to detail while trimming and cutting steak loins according to Stix's portion and procedure.

Adjust pars according to level of business to maintain fresh product and manage waste.

Make Hibachi sauces according to Stix's recipe. Label, store and rotate product correctly.

Deep-clean Hibachi grills after each shift and keep hoods and filters clean and shining in Hibachi dining room.

Maintain cleanliness of reach-in and walk-in coolers and freezers, and deep-clean Hibachi line each day.

Stay busy prepping and cleaning throughout shift.

Stay on the Hibachi line and prioritize tickets above other tasks.

Follow Stix's portion guide when setting up cart to order.

Set cart within five minutes and get out to tables quickly.

Greet guests with enthusiasm and make them smile and laugh.

Bring energy to every performance and treat customers with respect and good manners.

Repeat orders before beginning performance to make sure everything is right and what the customer wants.

Follow Stix's Hibachi cooking procedures, recipes, and portions exactly every time to ensure consistency and quality.

Execute spatula tricks, egg tricks, volcano onion, choo-choo train and shrimp or chicken toss with each performance.

Engage customers in conversation and build relationships with them.

Inject your own style and personality into every guest interaction.

Follow food safety procedures while cooking, and accommodate guests with food allergies and special modifications.

Provide attentive service throughout the dining experience by refilling sauces and making sure items are cooked according to customers' preferences.

Keep chef cart and utensils clean and sanitized. Help maintain restaurant cleanliness and follow food safety procedures.

Complete opening, running, and closing side-work as well as daily cleaning duties.