BOH Cook/Dish

Job Description

Job Description

Benefits:

• Bonus programs
• 401K for Managers
• Insurance and PTO for full-time employees
• Competitive wages
• Fun and rewarding work environment
• 401(k)
• Dental insurance
• Employee discounts
• Flexible schedule

Job Title: BOH 
FLSA Status (US): Hourly
Pay range: $15-$22 per hour  
Direct Oversight: Restaurant Operations
Reports To: Kitchen Manager & General Manager
 

 
Job Summary: 
Our BOH team members are the heart of JINYA brand. Our Line Cook supports our Kitchen Managers and plays a key role in ensuring guest satisfaction through perfect ramen execution.  BOH Team Members ensure all our guests receive the highest level of quality and consistency of all food productions. BOH Team Members support the Kitchen Manager, front of house team, including servers, food runners and management, with direct or indirect guests needs and ensuring an amazing dining experience.  

 
Primary Responsibilities: 

• Prepare food items according to the recipe or instructions provided by the Kitchen Manager.  
• Adhere to all kitchen safety procedures, including but not limited equipment operations, knife handling skills and cleanliness.
• Maintain kitchen sanitation program. Comply with our exceptional standard for food handling and sanitation procedures.  
• Adhere to service standards and to all health, safety and JINYA policies and procedures. 
• Embrace the JINYA culture and participate in collective proper company greeting, such as “Irasshai” and “Arigato”.
• Attend and participate in meetings as required. Report to work station, ready to work at the scheduled time to begin. 
• Provide guests with menus, answering any initial questions and assisting guests with any special accommodations.
• Communicate clearly and concisely in a positive and professional manner with guests and team members, both front and back of the house operations. 
• Promote and executes JINYA’s core values of Teamwork, Hospitality, Authenticity, Creativity and Integrity.
• Complete projects and/or tasks as requested or required by manager(s) or supervisor(s).

 
 
REQUIRED COMPETENCIES:

• Minimum 1-year restaurant experience with knowledge of all kitchen equipment, small or large scale.  
• Outstanding and professional verbal and written skills; with strong ability to multi-task. 
• Positive attitude and ability to work well under pressure.
• Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence.
• Willing to follow instructions and ask questions for clarification, if needed.
• Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations. 
• Must be dependable and reliable. Self-motivated and self-initiated to ensure restaurant is clean and presentable to guests.
• Experience working in a multi-cultural environment.
• Ability and willingness to work flexible hours, including weekends and holidays.
• Able to work in a standing position for long periods of time. Able to safely lift and easily maneuver through restaurant with limited space.

 
Required Education:

• Be able to write and speak English
• Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates

 
 
Work Environment:
This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the kitchen, including prep line to back of the restaurant, and operate tools such pans, fryers, heavy pots, glassware, and other restaurant equipment. Line Cooks will occasionally ascend/descend ladder to reach overhead items, if needed.  Line Cooks will frequently communicate with staff, management and other team members; must be able to exchange accurate and factual information in all cases. Line Cooks should be able to detect fires, spills and other safety-related issues and immediately notify management. 

 
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear.  The team member is required to frequently stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Team member must be able to distinguish between sweet, savory and other food flavors. Team member will work indoor and outdoor environment, which might be hot, humid and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time.