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Line Cook
3 months ago
Mari.Ne is a hit new off shoot of the Michelin starred Korean Handroll Restaurant Mari. "Ne" (내) refers to a Korean word for someone's home or place; Mari.Ne would refer to a cuisine very similar in nature to our original Mari but simplified and expressed in a home-style like manner. Located in the busy neighborhood of Bryant Park, the team behind Kochi and Mari have created an ambitious project to expand throughout the city for our cuisine to be more accessible and approachable for everyone. Same creative and delicious cuisine presented in a more home-style like manner.
Position Summary
Responsible for serving guests by assisting with food selections; ringing in and monitoring orders; preparing and serving handrolls; maintaining dining ambiance and overall cleanliness and presentation of the space. The Handroll Cook has the biggest impact on guest experience and must be focused on connecting with them and enhancing their experience by using a combination of personality and suggestive sales tactics. Handroll Cooks also maintain the handroll bar and prepare handroll's for guests.
Responsibilities
- Prepare Handroll Bar for service by setting up hand roll stations
- Welcome and acknowledge all guests, upon entering our restaurant
- Interact with guests in a friendly, positive manner; making them feel welcome and assisting them with finding the restroom, where to hang bags and coats, etc.
- Help guests in making selections from food menus, suggest courses and pairings, explain any off-menu dishes, answer all food preparation questions
- Ring in all add on orders through the POS system
- Prepare for service by setting up bar and filling up drinking water
- Cook and prepare handroll for consumption by the customer
- Ensure that all food products have been prepared correctly and are cooked to perfection Mari Ne's recipes and standards, and with careful attention to any special dietary restrictions or approved special requests
- Handle guests' special dietary needs, allergies, or special requests with utmost sensitivity, following Company procedure
- Prepare and serve handroll in accordance with standard recipes
- Ensure the bar service station is set up and properly stocked before and during service
- Prepare food for takeout/delivery
- Accurately pack takeout/delivery items properly and close paper bag
- Complete shift work, as assigned in accordance with department standards valid
- Keep floor in work or service area clean, dry and free of debris
- Maintain a sanitary workstation
- Clean and Maintain all kitchen equipment and utensils
- Maintain appropriate portion-control
- Communicate with the front of house to manage timing of food, any guest feedback
- Accurately report cash tips and contribute to tip pool as applicable; Record tip information on sheet, as directed by Management
- Maintain expert knowledge of all menu offerings, including allergens
- Manage proper storing temperatures according to DOH regulations
- Control and limit waste
- Follow proper rotation procedures according to DOH regulations - FIFO
- Support and assist fellow team members whenever possible
- Inform Chef on Duty immediately of any DOH or OSHA/workplace safety violations
- Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely
- Communicate problems and ideas to the Chef on Duty and/or Manager on Duty
Essential Functions
- Able to communicate and understand directives in English
- Able to comprehend and follow written and verbal direction
- Able to understand basic math
- Able to work independently or as part of a team
- Able to lift at least 30 pounds on a regular basis
- Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day
- Adaptable in fast-paced and challenging work environment
- Able to take and give direction
- Able to approach work with a sense of ownership and work with a sense of urgency
- Able to work nights, weekends and holidays and variable schedule, per the needs of the business
- Able to perform essential job functions under pressure, maintain professionalism when working under stress
- Maintain polished personal presentation; grooming meets Company standards as outlined by Employee Handbook
- Strict adherence to posted schedule and clock in/out at times
- Communicate information effectively and efficiently
- Maintain general knowledge of the restaurant, location, transportation, management team, etc.
- Comply with Company's policies and procedures, as well as city, state and federal laws
- Adhere to all HR policies and guidelines
- Update knowledge and skills by participating in any further required training
Requirements
- At least 12-24 months as a sushi chef at a high volume restaurant
- Previous experience with restaurant point-of-sale (POS) systems
- Exceptional interpersonal skills
- Understanding of hygiene and food safety rules
- Multi-tasking abilities
- Ability to remain calm and professional in a fast-paced work environment
