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At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Position Summary: Responsible for all grilled, broiled, fried, and sautéed items
prepared in the kitchen. Preparation
and portioning of food items prior to cooking, such as tempura items, sauces,
and grilled items. Other duties
include plating and garnishing cooked items.
Responsible for maintaining a sanitary kitchen workstation.
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Essential Functions and Responsibilities:
In
accordance with restaurant service and cooking procedures:
- Prepares or directs preparations of all recipes in
compliance with portions sizes, quality standards, department rules, policies
and procedures in the Benihana Kitchen Guide and the Employee Handbook.
- Prepares an extensive variety of cold and hot food items
utilizing standardized recipes.
- Prepares specially requested items.
- Plan food production to coordinate with meal serving hours
so that excellence, quality, temperature, and appearance of food is
preserved.
- Selects/utilizes knives, hand tools, utensils and equipment
to portion, cut, slice, broil, roast, carve, skewer, garnish, maintain
holding temperature, grill or otherwise produce food on the kitchen line.
- Comply with established sanitation standards, personal
hygiene, and health standards, observe proper food preparation and handling
techniques as outlined in the Benihana Kitchen Guide and Employee Handbook.
- Keeps Head Kitchen Chef informed of inventories.
- Reports necessary equipment repair and maintenance to the
Manager.
- Reports any unsanitary equipment, storage/work areas
and/or products to the Head Kitchen Chef.
- Communicates with Lead Line Cook to facilitate customer
orders efficiently and within required ticket times.
- Follows all federal, state, and local laws, codes and
regulations outlined by the General Manager and the Employee Handbook.
- Keep work area neat, organized, and clean at all times;
clean and maintain equipment used in food preparation.
- Performs other duties as assigned by a supervisor.
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