Line Cook

Kappo Masa is looking for a Line Cook to join our growing team. A menu helmed from world renounced Michelin Star chef Masa Takayama, Kappo Masa is looking for a candidate that will demonstrate their passion, talent, and dedication to the craft of Sushi and the culinary industry. Primary Responsibilities Include, but not Limited to: Effective Operations: Reporting to the Chef de Cuisine, General Manager, and Supervisors regarding all expectations and tasks. Adhering to the Company's protocols and standards regarding following the assigned weekly work schedule. Demonstrate exceptional culinary knowledge and skills such as abilities with knife handling, various cooking methods, and use of kitchen equipment. Daily preparation of various stations and set up including prep list and inventory at the beginning and end of every shift. Cook and assemble dishes as indicated by recipes. Maintaining cleanliness and hygiene that comply with the New York State Department of Health guidelines and regulations. Organize, label, store and consolidate per first in first out (FIFO) format. Cook at the line and various stations for the full duration of service. Be able to multitask and prep accordingly. Maintain portion control by following recipes accordingly to minimize waste. Customer Service/Guest Experience: Know, understand, and implement all aspects of the Company's steps of service. Provide friendly, courteous, and professional service. Accommodating within reason any guest requests and modifications. Be mindful, aware, and understanding of allergies and cross contamination. Demonstrates a high standard of personal appearance and ensures good personal hygiene. Listening to customer concerns and resolving issues promptly. Escalating complex or unresolved complaints to the relevant departments. Training: Follow training guidelines and enforce Company protocols for all new hires. Assist the CDC in training newly hired employees when needed. When assisting coworkers, provide job-specific oversight and guidance according to Company standards. Work closely and mindfully with all coworkers, presenting issues and concerns to the Operations and Human Resources Department to document and resolve. Willing to cross-train at multiple stations of the kitchen to assist with staffing and scheduling needs. Knowledge, Skills and Abilities Required: 3+ years of culinary experience. Food Handler's Certificate (Preferred). Knowledge of New York Department of Health standards and protocols. Familiar with NY State and Federal Labor Standards/Laws. Familiar with hospitality industry's best practices. Language Skills - Fluency in English is necessary to perform the job.

Created: 2025-02-21