Minimum three years’ experience at a similar style/volume restaurant. Must have great understanding of teamwork and work well under pressure. A comprehensive understanding of grilling techniques, basic sushi experience will be required, and safety standards are a must. Workers usually must withstand the pressure and strain of working in close quarters, standing for hours at a time, lifting heavy pots and kettles, and working near hot ovens and grills. Job hazards include slip and falls, cuts, and burns.

 Set up and stock stations with all necessary supplies

· Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

· Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.

· Processes prepared foods for service using ovens, gas stoves, griddles, and broilers

· Assure that each item is cooked to the Chef and guest’s specifications

· Garnish each dish properly

· Answer, report and follow executive or sous chef’s instructions

· Maintains a clean and sanitary work station area including tables, shelves, broilers, sauté burners, ovens, flat-top griddles and refrigeration equipment both during and after service

· Stock inventory appropriately

· Ensure that food comes out simultaneously, in high quality and in a timely fashion

· Assumes responsibility for the quality, food safety/sanitation and timeliness of products served

· Maintain a positive and professional approach with coworkers and customers

· Perform other related duties as assigned by the management staff