Line Cook
Location : 48 Bowery
Reports To: Chef Nakajima
Kooth Hospitality Group is seeking a Line Cook / Prep Cook to work alongside Chef Nakajima to assist in preparing different types of sushi, Japanese appetizers and bar food. The candidate will also prepare and present dishes and other similar menu creations to the exact specifications of the restaurant recipes and procedures, ensuring a unique and enjoyable dining experience, while supporting chefs in maintaining impeccable sanitation standards. Requirements:
- Ability to perform a variety of fish fabrication techniques and cooking techniques.
- Ability to maintain the highest standards Food Safety and Sanitation practices with attention to detail
- 4+ years of work in a Japanese / Asian restaurant
- Knowledge of fish butchery and preparation
- Previous New York fine-dining restaurant experience is a plus but not mandatory
- Work experience as a Sushi prep cook at a Japanese restaurant
- Knowledge of various sushi types and Japanese sushi rice cooking techniques is a plus
- Ability to work both fast and accurately
- Team spirit and passion
- Availability to work during business hours, including weekends and evenings
- Proven experience working in upscale sushi restaurants
- Valid food handler's certificate is a plus
- Sound knowledge of food safety regulations
- The ability to work under pressure
- The ability to stand for extended periods of time
- Excellent time-management skills
- Exceptional customer service skills
- Ability to speak Japanese is a plus
- NYC Food Protection Course Certification (preferred)
- Ensures the highest food quality appropriate to the market by assisting Chef Yamada in all areas of kitchen operations
- Adheres to our standards of food quality, preparation, recipes, and presentation
- Ensures proper staffing and adequate supplies for all stations
- Supervises the proper set-up of each item on menus and insures their readiness
- Oversees the seasonings, portions, and appearance of food service in the operations.
- Works closely with Chef Nakajima to ensure correct preparation and delivery times are kept and food quality is maintained
- Assures proper safety, hygiene, and sanitation practices are followed.
- Ensures cleaning check list are signed off on a daily basis.
- Assists Head Chef in checking and ordering fresh products and dry storage items required by kitchen sections
- Ensures readiness and makes priorities in case of last minute changes to reservations
- Confers closely and regularly with the Head Chef.
- Menu Development : Work closely with the culinary team to develop creative menus that reflect seasonal trends, member preferences, and the evolving nature of the omakase dining experience.
- Preparing traditional Japanese sushi rice.
- Expertly cutting, slicing, and fileting various kinds of fish
- Placing orders for supplies as needed
- Coordinate with our wait staff and chef to ensure proper cooking, considering special requests and food allergies
- Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard
- Preparing several types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
- Maintaining a clean work environment to prevent food contamination
- Regularly taking inventory of food supplies and other products
- Reporting any problems with kitchen equipment to the manager on duty
- Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
Third-generation sushi chef Kunihide “Nakaji” Nakajima brings his legacy to 48 Bowery. The dual-concept space – tucked away in the Canal Arcade – features authentic Edomae-style sushi at the Chef’s Counter and craft cocktails at Bar at Nakaji. Edomae sushi is the original style of sushi from Edo (now Tokyo), created from Tokyo Bay, and is the prototype for modern nigiri sushi. Nakaji has earned a 2-star review from the NYTimes and Michelin plate in 2021.
***Candidates with a deep passion for Japanese cuisine need only apply**
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