Line Cook

1 week ago


Las Vegas, Nevada, United States Nevada Full time

Celebrating 20 years since first opening its doors in London, Zuma is sophisticated twist on the traditional Japanese Izakaya style of informal eating and drinking. Co-founded by Rainer Becker and Arjun Waney in 2002, Zuma has 15 venues globally and 9 seasonal locations.
Featuring modern Japanese cuisine that is authentic but not traditional. The menu showcases a variety of dishes from its three kitchens: the main kitchen, the sushi counter and the robata grill.

· Works as a member of
the restaurant team. Interacts with all other departments in a
positive manner. Assists others whenever needed. Follows management
instruction. Set an example for others, being always on time and
attendance, uniform procedures and adheres to kitchen schedule

· Follows all internal and state regulations
such as DOH/Food & safety/HACCP/Beverage.

· Filling out and maintains mise en place list
on daily base

· Able to complete mise en place list in the
time allotted, making sure all sections of the kitchen are ready for each
service

· Trains and guides commis and demi chefs on
the station to Company Standards

· Recipe knowledge and section setup for entire
kitchen up to date

· Responsible for all areas of an entire
station to include recipe books up to date, MEP list completed, cleanliness,
deep clean, family meals etc.

· Prepares all food products according to the
prescribed methods

· Ensures all items on station are properly
stored, labeled and dated

· Responsible for setting up own station and
help others if needed

· Responsible for time management, efficiency
and station organization

· Understands and supports the flow of service

· Maintains the Company high level of food
quality

· Responsible
for checking quality of received products and correct storage

· Maintains a clean and safe
kitchen environment

· Controlling
wastage

· Reports to kitchen management

· In charge of filling out kitchen forms
such as Prep list on daily basis and inventory once a week

· Maintains all equipment and utensils.

· Overlooking all areas of the kitchen

· Supporting rotation procedures
and helping new cooks to learn and understand new sections

· Time
labels always up to date


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