Prep Cook

Tsubaki seeks a motivated and responsible prep cook to join our culinary team.

Honored with the Bib Gourmand from the Michelin Guide and inclusion in the LA Times 101 Best Restaurants, Tsubaki is an LA-inspired, hospitality-forward izakaya. The position offers the opportunity to work closely with our small chef team.

Duties & Responsibilities:

• Follow sanitation guidelines set forth by Health Department.
• Keep prep work area clean and organized.
• Follow the prep list created by chefs to plan duties
• Monitor and prioritize prep items to meet par levels to ensure a smooth service
• Communicate to the Chef any unfinished items on prep list
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Maintain a clean, orderly kitchen: washing dishes, mopping, sanitizing surfaces, taking out trash
• Ensure all food and other items are stored properly
• Communicate ordering needs to the Chef or manager-on-duty to maintain inventory of all food-related products, cleaning chemicals, kitchen supplies, operating supplies, and linens
• Comply with nutrition and sanitation guidelines
• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:
  • Washing, peeling, cutting and seeding vegetables and fruits;
  • Weighing and measuring ingredients;
  • Preparing, cutting and skewering meat, poultry and vegetables
  • Methods of combination: stirring, mixing, whipping, breading, etc.;
  • Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling

• Lifting and moving equipment to and from work stations, stove, and refrigerator
• Perform other kitchen duties as assigned
• Assure all necessary items are in the restaurant/bakery at the start of the shift. Communicate any needs in an appropriate timeframe, ensuring all ingredients represent our quality standards and in line with the standards established by the chef.  Communicate timely any discrepancies.
• Ensure equipment is kept clean and in excellent working condition.
• Stocking of food, beverages and supplies as directed by the Chef
• Proper handling of food deliveries. All product put away in a timely manner.
• Inspect incoming deliveries to ensure products match invoice, meet high quality standards, and is free of contamination, spoilage, and safe for human consumption
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef or immediate supervisor.

Qualifications:

• Minimum of 2 years of restaurant experience required.
• Be physically able to lift, reach, bend and stoop.
• Be able to work in a standing position for up to 10 hours.
• Repetitive motion such as but not limited to cutting, slicing, chopping, skewering, for long periods of time with minimal breaks.
• Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
• Must have Food Handlers permit on file

Working Conditions and Expectations:

• Work schedule will may vary between early morning to late evening, weekends and holidays
• Shifts will range from 8 – 10 hours and you may at times be asked to work overtime
• Always act in a professional manner that represents the restaurant, owners, partners and staff.
• Respectful to all guests that have chosen to dine in our restaurants.
• Demonstrate teamwork in all areas of the restaurant
• Work with a positive attitude in all types of situations
• Follow safety and sanitation rules and laws at all times
• Attends all scheduled employee meetings.
• Always act in the best interest of the restaurant, fellow employees and guests.
• Welcome and accept feedback and coaching from the management team in order to maintain and grow as an employee

Physical Requirements:

• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Repetitive tasks with few breaks
• Be able to work in a standing position for up to 10 hours.