Cook

About us:

Momiji started as a small 5 tabletop sushi restaurant and bar in 2010. We are a fast-growing brand that is changing the way people experience and enjoy food. We are proudly building a reputation for serving traditional yet creative sushi, while providing a clean, safe, and welcoming environment. This reputation is only possible with individuals who are team oriented, passionate, and dedicated to offering great customer service. We promote from within and look for employees who have a strong desire to grow and learn. We are also family owned and operated, so you are important to us 

 Benefits of joining the team include:  

• Medical Insurance 
• Dental Insurance 
• Paid Time Off
• Sick Time
• Simple IRA
• Employee Discount 

Momiji is an equal opportunity employer and considers qualified applicants for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We credit our continued success and growth to initiatives that promote diversity throughout the company and our communities, so come roll with us and be a part of our team

Position Summary

A Cook is responsible for preparing ingredients at our food establishment to menu or customer specifications as well as providing a supportive role to all Sushi Chefs and Kitchen Staff. Their duties include organizing and labeling food items in storage areas, chopping ingredients, and filling orders in a timely manner. They also prepare the hot items served on the menu by following recipes for consistency, garnishing, and making an attractive presentation for each meal. 

Essential Duties and Responsibilities

• Operates in the kitchen and/or back of the house, ensuring that food is prepared safely, effectively, and according to specifications and or requests.
• Parboils food, reduces sauces and starts first steps in various dishes as needed.
• Ensure ingredients and final products are fresh and complete. 
• Follow recipes, including measuring ingredients, weighing, and mixing ingredients.
• Bakes, grills, steams, boils, fries, and chops; meat, seafood, fruits, vegetables, and grains
• Presents and garnishes final dishes so that they are visually attractive. 
• Maintains a clean and safe work environment. 
• Contributes to stocking, ordering, and purchasing of ingredients, ensuring that the necessary ingredients are available and as fresh as possible while also minimizing spoilage/waste by communicating needs to the Head Sushi Chef 
• Communicates any issues with kitchen equipment, utensils, or other operating supplies to the Head Sushi Chef 
• Handles and stores diverse types or ingredients in appropriate ways.
• Maintains food and safety sanitation standards, policies, and procedures and adheres to all relevant nutrition and sanitary regulations and standards.
• Completes all tasks on the prep list according to company standards. 
• Labels, dates, and stocks ingredients so they are easily accessible and in the proper area.
• Washes, chops and sorts, ingredients like fruit and vegetables, making sure they are of the highest quality.
• Washes dishes, cooking utensils and cookware, takes out the trash and sanitizes the kitchen. 
• Operates the fryer following all safety and sanitation procedures. 

Other Duties and Responsibilities

• Assists the serving staff as needed.
• Assists other Sushi Chefs and other kitchen staff as needed. 
• Cleans outside of kitchen, such as the dining room as needed.
• Other duties as assigned.

Qualifications and Skills

• Ability to multitask. 
• Ability to work in a faced paced environment and keep a consistent tempo.
• Must have a good and positive attitude.
• Must have a good understanding of menu and cooking methods, such as using knives, stove, fryer, steamer, and oven.
• Must be dependable and have a good attendance record.
• Ability to work in a team environment and communicate effectively.
• Must be able to follow all health and safety policies and procedures.
• Must be able to function in the prep cook, tempura, primary cook, and secondary cook stations. 

Physical Requirements and Job Conditions

• Ability to stand and walk continually throughout the entire shift. 
• Ability to lift, carry, and stack items weighing up to 50 lbs.
• Ability to bend, stoop and reach while carrying items up to 50 lbs.
• Exposure to extreme heat, steam, and cold present in a kitchen environment
• Must have manual dexterity to cut and chop foods and perform other related tasks.

Other

• This position is not eligible for telework or flex schedule