Line Cooks and Prep Cooks needed. Full or Part time

Line CookDepartment: Back of House Reports to: Kitchen Manager Salary: $20/hour + tips Status: Full-time or Part-Time, Non-ExemptLocation: Dumpling Time Santana Row: 378 Santana Row Suite 1035 San Jose, CA 95128Company Overview: The Omakase Hospitality Group is the brainchild of co-founder and CEO Kash Feng, a Xi'an born entrepreneur with an inclination for hospitality. Multi-concept in nature, the Omakase Restaurant Group serves the Bay Area and prides itself on offering the highest caliber Asian and American cuisine that remains quintessentially Californian.Job Summary: The Line Cook is a meticulous team player who executes high quality dishes in a timely manner. They have a positive can-do attitude, takes direction well, and practice food safety at all times.Primary Duties and Responsibilities:Must know all areas of station prep, and be willing to teach new employees correct preparation methods.Ensure quality, speed, accuracy and presentation of finished dishes during service.Work collaboratively with Front of House employees to deliver an exceptional guest experience.Contribute to a positive work environment that encourages teamwork.Maintain clean and orderly working conditions on all cooks’ stationsMinimum Requirements:High school diploma preferred2 years of experience as a line cook in a fast paced restaurant (asian cuisine a plus)Must be able to follow instructions and not deviate from recipesStrong knowledge of food safety and sanitationMust be able to understand and be conversant with EnglishMust be able to maintain professionalism under pressureTeamworkPrerequisites for Employment:Valid California ServSafe Food Handler CertificationPhysical Requirements:The physical demands described here are representative of those that must be met by the Line Cook to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the Line Cook is regularly required to stand, walk, sit, talk or hear. Frequently it is required to use hands and arms to reach, handle, or feel objects, tools, or controls. The Lead Line Cook is occasionally required to stoop, kneel, crouch, or crawl.Must be able to lift and/or move up to 50 pounds, and be able to work in a standing position for long periods of time.While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floors may be slippery and wet at certain times during the day. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work area is usually moderate to loud.Omakase Restaurant Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Omakase Restaurant Group will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.