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)