KAUBOI at The Remi Hotel

KAUBOI

A Japanese steakhouse where fire meets finesse. Savor robata-grilled specialties, craveable sushi, and a curated selection of Japanese whiskies in an electrifying, seductive atmosphere.

JOIN OUR TEAM IF. . .

YOU ARE LOOKING FOR:

• Fun, vibrant atmosphere.
• Polished, sleek, high-end space.
• Work alongside a team of true hospitality professionals and culinary talents.
• A dynamic leadership team that celebrates you for your individuality.
• Supportive team and leadership.

WHAT WE ARE LOOKING FOR:

• Experience working at multiple stations including Garde Manger, Fry, Sautee and Grill.
• Fun
• Hospitable
• Passion for cooking
• Hard-working
• Polished
• Enthusiastic
• Team Player
• Positive Attitude
• Professionalism
• Detail-oriented
• Warm and friendly demeanor.
• Ability to show warmth, empathy and hospitality.
• Ability to handle a high-volume atmosphere while maintaining the highest level of quality and consistency in each dish/ingredient.
• Ability to keep up with business needs within the restaurant.
• Extensive food knowledge with an eagerness to always learn more.
• Support the service team to ensure guest needs/requirements are met in a timely manner.
• Professional appearance and behavior at all times.
• Strong knife skills.
• Ability to read, understand and execute prep lists and POS tickets.
• Ensure kitchen cleanliness, FIFO and all safety and proper food service and storage measures are followed.
• Execute and maintain quality and consistency of food with full adherence to recipes, timing and company standards.
• Follow, maintain and adhere to all kitchen schedules, par lists, prep lists and opening/closing procedures.
• Serve Safe Certified.
• Able to maintain flexible work schedule including overtime as
• Must be available to work irregular hours, shifts, weekends, special events and holidays.

IDEAL CANDIDATE WILL HAVE:

• A minimum of 5 years of fine-dining restaurant or hotel cooking experience.
  • Garde Manger experience with raw bar, cold appetizers, pastry plating, etc.
  • Fry Station experience with vegetables, proteins, etc.
  • Sautee Station experience with pasta, vegetables, protein, seafood, etc.
  • Grill Station experience with meats, poultry, seafood, vegetables, etc.
• High school graduate or equivalent vocational training certificate, college degree.
• Must be detail
• Must be a clear thinker, remaining calm and resolving problems using good judgment.
• Punctual, regular and reliable
• Strong communication skills and ability to understand and follow written and verbal instructions.
• Able to manage multiple tasks effectively and meet

PHYSICAL REQUIREMENTS

The physical requirements listed below are examples of those of the Lead Line Cook may need to perform in order to carry out essential job functions:

• Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, reaching with hands, stoop, kneel, or otherwise move objects.
• Ability to work in hot and cold environments.
• Ability to be on your feet for an entire shift.
• This type of work involves a combination of sitting, walking, and standing for periods of time.

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

OUR COMPANY

Our Mission

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.

WE OFFER

• $18 - $22 per hour
• Fun team and environment
• Growth & Development opportunities