Job at a glance
*** Please include a PDF of your resume in order to be considered for a position*** Teruko is hiring line cooks to join our team. What We Offer We offer a competitive wage, alongside a 401(k) retirement plan, PTO, and a medical, dental, and vision insurance package. About This Role The Line Cook is responsible for ensuring that the culinary & operating standards of the Sunday Hospitality are executed.
They need to be well versed in the menu and food offerings of the SHG outlets and know how to cook and plate dishes in a timely manner. They also need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation. Specific job duties include, but are not limited to: Prepares menu items following recipes and yield guides, according to standards set by the chef Responsible for his own station.
Restocks ingredients and items that were depleted during the shift Maintains sanitation standards of the kitchen Inspects cleanliness and organization of the line and workstations, rectifying any deficiencies What You Bring Minimum of 1+ years’ experience as a cook in a high-volume restaurant Japanese Restaurant Experience Preferred NYC Food Protection Certificate (Food Handler’s) required A passion for excellence in hospitality A team player attitude, willing to help out wherever necessary The ability to thrive in a high pressure, fast paced environment Flexible work schedules: the ability to work night, weekends, holidays, as business permits The ability to lift, carry, push, or pull heavy objects, up to 50lbs Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time SHG Hospitality is an equal opportunity employer.
We celebrate diversity and are committed to creating an inclusive environment for all employees. Compensation Details Compensation: Hourly ($23.00 - $26.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts Required Skills Menu item preparation Recipe Following Restocking Ingredients Sanitation Standards Inspecting Cleanliness Organization of Kitchen High volume restaurant experience Fine Dining Experience