Responsibilities

• Provide leadership to area of responsibility
• Ensures all food is prepared fresh and is of the highest quality
• Strictly adheres to all recipes, methods and instructions from supervisor
• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
• Arrives on-time in clean uniform
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
• Responsible for mise-en-place, and food service for production area
• Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
• Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
• Actively participates in daily focus meetings with team members to ensure communication and daily expectations
• Inventory and ordering of all food items
• Reconciliation of items upon receipt

Qualifications

• Strong knowledge of all basic Asian cooking techniques
• Strong knowledge of Teppanyaki-style cooking philosophies and principles including but not limited to Chinese, Thai, and Japanese
• Ability to prepare all teppanyaki mise en place including starches, vegetables, trimming and cutting of proteins
• Ability to captivate guests by cooking “on stage”
• Ability to verbally explain processes of history, preparation, and cooking techniques to guests while cooking
• 1+ years of teppanyaki experience
• 1+ years of culinary experience with Asian influences (may be combined with formal culinary training)