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Production Prep Cook

JOB DESCRIPTION

Title: Production Prep Cook
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Prep Cook prepares and produces food items according to recipe standards to be utilized in production and the workstations that prepare all menu items. They will perform routine kitchen tasks such as setting up workstations

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand all company policies, procedures, standards, specifications, and guidelines.
♣    Must arrive on time, in uniform, and ready to work for each shift.
♣    Produce all items on the prep list.
♣    Follows “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
♣    All food in dry storage walk-ins and freezers are organized, clean, product labeled, dated and rotated properly.
♣    Maintain a clean, orderly kitchen and station by washing dishes, sanitizing surfaces, taking out trash, with attention to sanitation of all knives, cutting boards, and equipment.
♣    Restock, organize, and maintain the back up of all ingredients, do not run out of product.
♣    Responsible for teamwork with other stations, inter-station timing and communication.
♣    All items are placed into clean containers, labeled with date, and stored in the walk-in at the end of the shift.
♣    Willingness to learn how to prepare multi-Asian menu items.
♣    Maintain a safe and clean work environment at all times.
♣    Works as a team, filling in where needed to ensure efficient operations.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.
♣    Completes all opening and closing duties for assigned workstation.
♣    Communicates with management product shortages or broken equipment.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    1+ years kitchen production
♣    Proof of eligibility to work in the US.
♣    Ability to read and follow a recipe by weighing and measuring ingredients
♣    General knife handling skills, washing, peeling, chopping, cutting
♣    Ability to understand both written and spoken English
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds
♣    Serv-Safe Certified

Line Cook

JOB DESCRIPTION

Title: Line Cook
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Line Cook is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant’s recipes and specifications. The Line Cook keeps their work area clean, organized, and stocked, throughout shift.  

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand all company policies, procedures, standards, specifications, and guidelines.
♣    Must arrive on time, in uniform, and ready to work for each shift.
♣    Set up of all ingredients for wok, grill and sauté menu items according to station par prior to beginning of service.
♣    Prepare all grill, sauté, wok menu items to recipe specification safely, and efficiently.
♣    Food items are placed in the window and are at their peak temperature and appearance.
♣    Follows “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
♣    Restock, organize, and maintain the back up of all ingredients, does not run out of product.
♣    Responsible for teamwork with other stations, inter-station timing and communication.
♣    All items are placed into clean containers, labeled with date, and stored in the walk-in at the end of the shift.
♣    Willingness to learn how to prepare multi-Asian menu items.
♣    Maintain a safe and clean work environment at all times.
♣    Works as team, filling in where needed to ensure efficient operations.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.
♣    Completes all opening and closing duties for assigned workstation.
♣    Communicates with management product shortages or broken equipment.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    2+ years as a line production cook in high volume restaurant kitchen, Asian cooking a plus
♣    Proof of eligibility to work in the US.
♣    Understanding of various cooking methods, ingredients, equipment and procedures
♣    Ability to read and follow a recipe by weighing and measuring ingredients
♣    Advanced knife handling, saute, fry, steam experience
♣    Ability to understand both written and spoken English
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds
♣    Serv-Safe Certified

Food Server

JOB DESCRIPTION

Title: Food Server
Reports To: Front of House (FOH) Managers
Non-Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Server is responsible for selling and serving food & beverages using their knowledge, hospitality and service skills. Must be outgoing, conscientious and professional with excellent knowledge of food & alcoholic beverage selections. The Server operates effectively as part of a team, communicating clearly to ensure smooth operations and quality service.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, and guidelines of the company.
♣    Ensure that all guests feel welcome and are given responsive, and friendly service.
♣    Coordination of service sequence within entire station.
♣    Proper and professional greeting of guests within one minute of their arrival.
♣    Proper and professional merchandising of the menu, special and wine menus.
♣    Takes food, beverage and wine order with specified timing guidelines.
♣    Set-up of the dining room with attention to the placement of tables, chairs, glassware, utensils and napkins on tables. Polishing all silverware, plates and glassware used for service.
♣    Correct and precise computation of each guest’s bill.
♣    Assist with quickly and correctly transporting food from the kitchen to the guest.
♣    Up-to-date knowledge of menu items including major components, unfamiliar ingredients, and appropriate utensils for service.
♣    Respond appropriately to guest requests, executing food safety and allergy protocols.
♣    Setup and re-setting dining room, completing opening and closing assignments.
♣    Engage management for any guest issue or complaint.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    3 + years as a food server, in a fine dining high volume restaurant, Asian restaurant a plus
♣    Excellent knowledge of food preparation, serving techniques, cocktails and wine service
♣    Proof of eligibility to work in the US.
♣    Fluent in both written and spoken English
♣    Possess basic math skills
♣    Knowledgeable in use of POS systems
♣    Friendly and out going. Enjoys being part of a team
♣    Exceptional work ethic, attention to detail, organized, work well under pressure
♣    Current on all food and beverage trends, including liquor, beer, and wine service
♣    Interest in Asian cuisine and culture
♣    Be able to work in a standing position for long periods of time (up to 8 hours).
♣    Be able to reach, bend, stoop and frequently lift up to 40 pounds
♣    ServSafe Certification

Food Runner Expeditor

JOB DESCRIPTION

Title: Food Runner Expeditor
Reports To: Front of House (FOH) Managers
Non-Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Food Runner Expeditor is responsible for the completion of service sequence by delivering food, utensils and condiments with proper etiquette, timing and professionalism to insure a seamless dining experience for guests. The Food Runner is knowledgeable, approachable, and thoughtful in a busy, fast paced environment. The Food Runner manages the flow of orders, as they are completed while also processing, assembling and delivering “take-out orders”.  

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, and guidelines of the company.
♣    Ensure that all guests feel welcome and are given responsive, and friendly service.
♣    Can work with both front and back of the house with ease, and has a sense of urgency.
♣    Quickly and correctly transport food from the kitchen to the guest.
♣    Up-to-date knowledge of menu items including major components, unfamiliar ingredients, and appropriate utensils for service.
♣    Respond appropriately to guest requests, communicating requests to server as needed.
♣    Communicates 86s, menu changes, and/or other food related information to service staff.
♣    Understand and execute food safety and allergies protocols.
♣    Communicate respectfully with chefs as necessary including dining room information.
♣    Assist in maintaining the cleanliness of service tools and service areas, completing opening and closing assignments.
♣    Engage management for any guest issue or complaint.
♣    Set-up and stock assigned work area by following the established dining service standards.
♣    Complete all opening and closing side duties as assigned.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    1+ years of restaurant experience in a high volume environment
♣    Proof of eligibility to work in the US.
♣    Understanding in both written and spoken English
♣    Possess basic math skills
♣    Knowledgeable in use of POS systems
♣    Friendly and out going. Enjoys being part of a team
♣    Dependable and reliable, willingness to take direction, responsible and timely
♣    Exceptional work ethic, attention to detail, organized, work well under pressure
♣    Interested in Asian cuisine and culture and overall restaurant industry
♣    Be able to work in a standing position for long periods of time (up to 8 hours).
♣    Be able to reach, bend, stoop and frequently lift up to 50 pounds
♣    ServSafe Certification

Dish & Utility

JOB DESCRIPTION

Title: Dish Utility
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Dish Utility employee thoroughly cleans and sanitizes all dishes, glassware, utensils and pots and performs other routine cleaning of equipment and the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand all company policies, procedures, standards, specifications, and guidelines.
♣    Must arrive on time, in uniform, and ready to work for each shift.
♣    Set up and prepare dish machine for proper operation.
♣    Maintains adequate levels of detergent and sanitizer in the dish machine.
♣    Thoroughly wash and sanitize all soiled dishes, glassware, utensils, pots and pans.
♣    Restock all dishes, glassware, utensils, pots and pans that have been cleaned to their appropriate storage area
♣    Maintain a safe and clean work area at all times, keeping walkways clear and floors dry.
♣    Works as a team, filling in where needed to ensure efficient operations.
♣    Remove all trash, recycling, and compost from the kitchen at take it to the dumpster area.
♣    Daily cleans and sanitizes the garbage cans
♣    Daily removes and cleans the floor mats prior to cleaning kitchen floors.
♣    Cleaning and maintenance of all equipment, storage areas, walk-ins and restaurant as directed.
♣    Maintain dish station in an organized and clean condition throughout shift.
♣    Break down, clean and sanitize the dish machine at the end of a shift.
♣    Complete all duties no later than one hour after kitchen is closed.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.
♣    Completes all opening and closing duties for assigned workstation.
♣    Communicates with management product shortages or broken equipment.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    6 months + restaurant kitchen experience, willing to provide training
♣    Proof of eligibility to work in the US.
♣    Knowledge of basic sanitary guidelines and basic dish machine operations
♣    Demonstrates teamwork, is flexible and have the maturity to respond positively to change
♣    Must be able to speak and understand basic English phrases
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds
♣    Serv-Safe Certified

Busser

JOB DESCRIPTION

Title: Busser
Reports To: Front of House (FOH) Managers
Non-Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Busser is responsible for cleaning and resetting tables in a professional and effective manner, supporting service staff with refills and clearing tables and provides guests with beverage service as well as maintaining cleanliness in common areas of the restaurant.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, and guidelines of the company.
♣    Ensure that all guests feel welcome and are given responsive, and friendly service.
♣    Can work with both front and back of the house with ease, and has a sense of urgency.
♣    Set up and stock assigned work area by following the established dining service standards.
♣    Clear and reset tables within established standard timings and guidelines.
♣    Maintains table setting by removing courses as completed; replenishing utensils; refilling water glasses.
♣    Assist in serving tea, water, and other food and beverages.
♣    Assist server with all aspects of service as required while maintaining work area in a professional manner.
♣    Clean service stations, fill ice bins and restock storage and fridge items according to established par levels.
♣    Complete all opening and closing side duties as assigned.
♣    Assist with set up and breakdown of dining room facilities. Retrieve china, silver, glassware and other socking items from dish area.
♣    Polish and clean all equipment in side work stations
♣    Assist with proper sorting and removal of all trash and recycling.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    6+ months of experience as a restaurant busser or in a restaurant kitchen
♣    Proof of eligibility to work in the US.
♣    Understanding in both written and spoken English
♣    Possess basic math skills
♣    Friendly and out going. Enjoys being part of a team
♣    Dependable and reliable, strong work ethic
♣    Willingness to take direction, responsible and timely
♣    Common sense and good judgment, working calmly and effectively under pressure
♣    The ability to work on multiple tasks at the same time
♣    Be able to work in a standing position for long periods of time (up to 8 hours).
♣    Be able to reach, bend, stoop and frequently lift up to 50 pounds
♣    ServSafe Certification

Bartender

JOB DESCRIPTION

Title: Bartender
Reports To: Front of House (FOH) Managers
Non-Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Bartender is responsible for the mixing and serving of alcoholic and non-alcoholic beverages for guests of the dining room and bar following standard and proprietary recipes. The Bartender provides knowledgeable, friendly food and beverage service to all guests.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, and guidelines of the company.
♣    Welcomes guests with greeting and eye contact within 1 minute ensuring that all guests feel welcome and are given responsive, and friendly service.
♣    Rings up each drink order before preparing for guests.
♣    The ability to requisition, pick up, verify, and put away all orders for liquor, wine, beer, juices, soft drinks and food items used for the bar areas.
♣    Complete working knowledge of the menu items, their ingredients and preparation.
♣    Knowledge of all products served by the bar, i.e. liquors, wines, beers, ports, armagnacs, etc.
♣    Utilize POS System to ring up correct and precise computation of each guest’s bill, sales, and complete closing summary reports.
♣    Ensures proper pouring, mixing, blending of drinks. Memorizes all specialty drink recipes.
♣    Efficiently prepares all drinks for service bar area, guests and the bar area.
♣    Stocks the bar areas with liquor, wine, beer, juices, soft drinks, glassware and condiments.
♣    Recognize regular guests, greet them by their name and know their preferred drinks.
♣    Follows proper alcohol control regulations, including the identification of minors.
♣    The ability to recognize and address potential intoxicated, disruptive or undesirable guests.
♣    Coordination of service sequence within entire station.
♣    Maintains the bar area all times clearing dishes and glassware whenever possible.
♣    The bar is stocked and all side opening and closing duties are completed.
♣    Respond appropriately to guest requests, executing food safety and allergy protocols.
♣    Engage management for any guest issue or complaint.
♣    Any additional duties or special projects as requested by management.


Qualifications and Skills:
♣    2 + years as a bartender, in a fine dining high volume restaurant, Asian restaurant a plus
♣    Excellent knowledge of mixology, cocktails, beer and wine service with knowledge of food
♣    Proof of eligibility to work in the US and 21 years of age
♣    Fluent in both written and spoken English
♣    Knowledgeable in use of POS systems and possess basic math skills
♣    Ability to handle all monies and accounts from bank /cash drawer
♣    Friendly and out going. Enjoys being part of a team
♣    Exceptional work ethic, attention to detail, organized, work well under pressure
♣    Interest in Asian cuisine and culture
♣    Be able to work in a standing position for long periods of time (up to 8 hours).
♣    Be able to reach, bend, stoop and frequently lift up to 40 pounds
♣    ServSafe Certification

Wok Chef

JOB DESCRIPTION

Title: Wok Chef
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Wok Chef is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant’s recipes and specifications. The Wok Chef keeps their work area clean, organized, and stocked, throughout shift.  

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand all company policies, procedures, standards, specifications, and guidelines.
♣    Must arrive on time, in uniform, and ready to work for each shift.
♣    Set up of all ingredients for wok, grill and sauté menu items according to station par prior to beginning of service.
♣    Prepare all wok menu items to recipe specification safely, and efficiently.
♣    Food items are placed in the window and are at their peak temperature and appearance.
♣    Follows “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
♣    Restock, organize, and maintain the back up of all ingredients, does not run out of product.
♣    Responsible for teamwork with other stations, inter-station timing and communication.
♣    All items are placed into clean containers, labeled with date, and stored in the walk-in at the end of the shift.
♣    Willingness to learn how to prepare multi-Asian menu items.
♣    Maintain a safe and clean work environment at all times.
♣    Fill in where needed to ensure guest service standards and efficient operations.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.
♣    Has a positive attitude and works well with others. Teamwork and cooperation is a must.
♣    Completes all opening and closing duties for assigned workstation.
♣    Communicates with management product shortages or broken equipment.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    3+ years as a Wok Chef in high volume Chinese Restaurant.
♣    Proof of eligibility to work in the US.
♣    Ability to read and follow a recipe by weighing and measuring ingredients
♣    Advanced knife handling, saute, fry, steam, and wok experience
♣    Ability to understand both written and spoken English
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds
♣    Serv-Safe Certified

Sushi Chef

JOB DESCRIPTION

Title: Sushi Chef
Reports To: Chef/Kitchen Manager
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Sushi Chef has a good foundation of culinary functions with an emphasis on handling fresh fish and seafood. The Sushi Chef is responsible for filleting fish and preparing sushi in the most safe and sanitary manner possible. The Sushi Chef interacts with guests at the Sushi Bar providing excellent service and dining experiences.  

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, specifications, and guidelines.
♣    Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
♣    Willing to learn how to prepare sushi items and roll sushi to restaurants recipes.
♣    Assesses inventory preparing daily prep lists to avoid running out of product.
♣    Ensure that all guests feel welcome and given responsive, friendly and courteous service.
♣    Follows “First In, First Out (FIFO)” process that prepared foods are labeled with date prepared and in proper rotation.
♣    Responsible for teamwork with other stations, inter-station timing and communication.
♣    Fill in where needed to ensure guest service standards and efficient operations.
♣    Assist team in opening and closing the restaurant both in the sushi and kitchen department.
♣    Complies with all federal, state, city, county and municipal food safety regulations.
♣    Must maintain a high level of professionalism and exhibit great customer service.
♣    Always keeps sushi station, refrigeration, storage, kitchen equipment clean and organized.
♣    Communicates with management product shortages or broken equipment.
♣    Must be able to handle high-volume of production during lunch and dinner rushes.

Qualifications and Skills:
•1+ years + as a Sushi Chef or working as a production cook handling fresh fish and seafood
♣    Proof of eligibility to work in the US.
♣    Advanced knife handling skills and familiar with nigiri making and sashimi cutting
♣    Basic math skills
♣    Ability to read and follow a recipe by weighing and measuring ingredients
♣    Organized with strong attention to details
♣    Fluency in both written and spoken English
♣    Proven ability to problem-solve, prioritize and multi-task
♣    Ability to use a POS system
♣    Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
♣    Be able to reach, bend and frequently lift up to 50 pounds.
♣    Serv-Safe Certified

Host

JOB DESCRIPTION

Title: Host
Reports To: Front of House (FOH) Managers
Non-Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
The Host is the first and last point of contact with our Guests and is responsible for greeting, seating and thanking them as they leave in the highest professional manner.  The Host works with (FOH) Managers to ensure the maximum seating of the dining room for all meal periods, recognizing the workload capacity of each server. Learns the names and special requests of all VIP and regular guests.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    Understand completely all policies, procedures, standards, and guidelines of the company.
♣    Ensure that all guests feel welcome and are given responsive, and friendly service.
♣    Greets all guests in a prompt and professional manner.
♣    Manages phones, confirming and planning reservations to insure maximum seating.
♣    Manages seating of the dining room to maximize revenue by utilizing tables and the dining room to their capacity and to insure a smooth sequence of service.
♣    Thorough and professional knowledge of the food and beverage menus.
♣    Coordination of any special requests such as birthday, anniversary or incoming VIP reservations with FOH Managers 1 hour before each meal period.
♣    Insure proper set-up of the dining room with particular attention to the perfect placement of tables, chairs and the perfect placement of glassware, utensils and napkins of tables.
♣    Maintain an organized, clean and professional host desk, including windows and surrounding area.
♣    Maintain the highest standards of appearance by wearing professional attire as directed.
♣    Any additional duties or special projects as requested by management.

Qualifications and Skills:
♣    1 year of experience as a restaurant host or in a customer service retail store
♣    Knowledge of using Open Table or other on-line reservations systems
♣    Proof of eligibility to work in the US.
♣    Fluency in both written and spoken English
♣   Possess basic math skills
♣   Friendly and out going. Enjoys being part of a team
♣  Common sense and good judgment, working calmly and effectively under pressure
♣  The ability to work on multiple tasks at the same time
♣  Strong follow-through and follow-up skills
♣  Knowledge of use of POS systems, MS Word, Excel and Google Docs, a plus
♣  Be able to work in a standing position for long periods of time (up to 8 hours).
♣  Be able to reach, bend, stoop and frequently lift up to 30 pounds
♣  ServSafe Certification

Administrative Assistant

JOB DESCRIPTION

Title: Administrative Assistant
Reports To: Owners
Non–Exempt: Hourly Rate of Pay

BASIC FUNCTIONS:
This position will support the Executive Management Team and will be responsible for a variety of administrative tasks and general customer service.

ESSENTIAL DUTIES AND RESPONSIBILITES:
♣    General office and administrative coordination
♣    Handle sensitive information with high degree of confidentiality
♣    Management of schedules, calendars and general inboxes
♣    Administration of general staff communications
♣    Coordinate/confirm all calendar matters, including internal and external   meetings, establishing conference calls, and coordinating meetings
♣    Research to assist various teams and projects
♣    Process expense reports
♣    Booking/coordination of travel arrangements and trip tracking/oversight (flight, hotel, car, meeting coordination)
♣    Interaction with various internal departments, external organizations, and vendors
♣    Various payroll and HR administration tasks, as needed
♣    Paperwork filing and organization (digital and hard copy)
♣    Phone answering and general customer service
♣    Hospitality and event coordination as requested

Qualifications and Skills:
♣    2 years + as an Executive Assistant
♣    Associate or Bachelor’s degree preferred
♣    Proof of eligibility to work in the US.
♣    Organized with strong attention to details
♣    Excellent written and verbal communication skills
♣    Strong people and listening skills
♣    Proven ability to problem-solve, prioritize and multi-task
♣    Proficient computer and research skills, MS Office Suite, Google Docs and related programs
♣    Ability to provide light web publishing, graphic editing, blog posts, and social media shares
♣    Ability to establish and meet schedules and deadlines
♣    Self-motivated, works independently and collaboratively, in fast paced environment
♣    Passionate and interested in the restaurant industry
♣    Fluency in both written and spoken English
♣    Basic math skills
♣    Move, lift, carry, push, pull, and place objects weighing less than or equal to 15 pounds without assistance.

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