Line Cook, The Third Floor

Job Title: Line Cook

Reports to: Executive Chef and CDC

FLSA: Non-Exempt

Location (Job Location) : The Third Floor

Employment Type: Full-time; Non-Exempt

Schedule (Work Hours): Full Time - nights and weekends required

Company Overview:

The Omakase Restaurant 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.

Essential Functions include but may not be limited to:

CULINARY:

● Assist Chef in oversight of all aspects of daily kitchen operation. Must know all areas of station

prep, and teach other station members correct methods.

● Ensure quality, speed, accuracy and presentation of finished dishes during service.

● Teach and inspire the cooks. Create a positive environment that encourages teamwork. Help

prep and plate as necessary

● Assist Chef in ordering and obtaining of products from farms, farmer’s markets and vendors Help

develop new menu items

● Help write and proofread daily menus and ingredients lists

● Help to conduct daily lineups and contribute to server’s education.

● Monitor quality of raw ingredients, ensure that product coming into the kitchen is of the

highest quality.

MAINTENANCE:

● Responsible in assisting Chef in overall organization and cleanliness of kitchen

● Maintain clean and orderly working conditions on all cooks’ stations

● Monitor the work of porters and night cleaners, report finding to Chef or CDC

● Responsible for the safe working order of all equipment. Arrange for equipment

maintenance as necessary. Ensure that all health codes are observed

● Assist Chef to ensure that the restaurant is in compliance with all applicable safety laws. This

includes filling out, filing or mailing any relevant paperwork

● Update recipe records as necessary

● Maintain kitchen records

● Ensure that purveyor invoices are correct

Qualifications

To perform this job successfully, an individual must be able to excel at each essential duty. The

requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable

accommodation may be made to enable individuals with disabilities to perform the essential functions.

● At least 1 years experience as line cook in an operation with similar quality and size. Some

management or supervisory experience is preferred.

● Must be able to understand and be conversant with English. It is helpful if you are also

conversant with Spanish.

● Ability to apply creative solutions to practical problems and situations where limited

standardization exists.

● The employee must have the ability to maintain emotionally healthy composure and

professionalism in stressful situations.

● Must have the ability to relate positively and effectively to both kitchen and dining room

Personnel.

We Offer

- Competitive hourly rates plus tips

- Medical, Dental and Vision for Full Time employees

- 401k with company match

- Sick time

- Dining discounts at most Omakase Restaurant Group locations

- Room for growth

Work Environment

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.

Physical Demands

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 60 pounds, be able to work in a standing position for long periods

of time.

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.