Robata Chef

Job Description

Job Description

Description:

JOB SUMMARY

A Robata Chef is responsible for preparing sauces and sushi items for our guests in a consistent manner following Innovative Dining Group’s food preparation and service guidelines. This position primarily works in front of guests while preparing dishes at the sushi bar and ensures a fun and inviting experience.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to:

• Have an extensive knowledge of our restaurant's food offerings
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Fluent in our cooking methods, kitchen rules and restaurant policies and procedures
• Always comply with our standard portion sizes, recipe specifications, cooking methods and quality standards
• Greet and welcome guest according to service guidelines
• Provide an engaging guest experience for assigned tables
• Maintain the cleanliness and sanitation of the sushi bar and equipment
• Monitor food production areas for safety and sanitation practices and procedures
• Prepare the robata skewers and cook to perfection
• Assume 100% responsibility for quality of products served
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Maintain a clean and sanitary work station area
• Follow proper plate presentation and garnish set up for all dishes
• Handle, store and rotate all products properly (FIFO = First-In, First-Out)
• Assist in food prep assignments during off-peak periods as needed
• Function as a supportive team member during the course of a shift
• Demonstrate positive interpersonal skills with guests and co-workers
• Attend all scheduled employee meetings
• Perform additional responsibilities as requested by the Chef or Restaurant Manager on duty
• Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure
• Embody and deliver on exceptional service and hospitality

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older.

EDUCATION and/or EXPERIENCE

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role. Must have basic knowledge of computers, computer programs, and technology in general.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports. Must be able to communicate clearly and effectively with employees, dining room staff and guests. Must be able to facilitate the communication process.

MATHEMATICAL SKILLS

Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items, tallying, and reconciling bills.

REASONING ABILITY

Ability to carry out detailed and specific written and oral instructions. Ability to problem solve in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, Serv. Safe or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers.

The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This job description has been approved by the Company. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.