Line and Prep Cook - PR

Berwyn, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Standard Hours

Benefits

Health Insurance

Paid Time Off

employee discount

Meal allowance

flexible schedule

Job Description

Shakou is a contemporary Japanese restaurant known for its innovative approach to traditional Japanese cuisine, combining authentic flavors with modern culinary techniques. Located in a vibrant neighborhood, Shakou offers guests a unique dining experience characterized by fresh ingredients, creative dishes, and a welcoming atmosphere. The restaurant prides itself on high standards of food quality, presentation, and customer satisfaction. As a beloved local dining destination, Shakou is committed to maintaining exceptional culinary artistry and a friendly, professional environment for both guests and staff. It operates with a team-oriented culture that values collaboration, continuous learning, and respect for diverse culinary traditions and innovations.

The Line and Prep Cook position at Shakou is a vital role responsible for preparing and cooking a variety of menu items in accordance with the restaurant's well-defined standards. This role requires a dedicated professional who can efficiently manage food preparation stations, ensure the culinary quality and presentation meet the chef's specifications, and maintain a clean and safe kitchen environment throughout the shift and after hours. The role also involves supporting the kitchen by stocking supplies, cleaning equipment, and assisting with daily operations to ensure smooth service. Working closely with the executive chef and other kitchen staff, the Line and Prep Cook helps uphold the restaurant's reputation for excellent food and service. Shakou encourages employees to develop their skills, learn the menu thoroughly, and contribute positively to the team, making this position ideal for candidates who are passionate about culinary arts and eager to grow within a dynamic and high-quality food service establishment. The employment type is typically full-time or part-time depending on restaurant needs, with competitive compensation reflecting experience and skills.

Job Requirements

Report to work in a neat and clean uniform
maintain well-groomed hair and personal hygiene as established by company policy
Food Handlers certificates are required
Basic reading and writing skills
Excellent interpersonal skills
Well-organized
Excellent communication skills
Multi-task oriented
Ability to read a thermometer correctly and efficiently
Ability to judge the quality and quantity of raw and cooked items
Ability to learn restaurant menus and recipes
Follow all prescribed portioning controls and par levels and maintain food safety and quality standards
Comply with and execute all workplace safety and sanitation guidelines and procedures
Promote a positive and collaborative employee culture designed to support customer needs

Job Qualifications

No previous Line or Prep Cook experience is necessary, but Line Cook experience is preferred
Basic reading and writing skills
Excellent interpersonal skills
Well-organized
Excellent communication skills
Multi-task oriented
Ability to read a thermometer correctly and efficiently
Ability to judge the quality and quantity of raw and cooked items
Ability to learn restaurant menus and recipes
Follow all prescribed portioning controls and par levels and maintain food safety and quality standards
Comply with and execute all workplace safety and sanitation guidelines and procedures
Promote a positive and collaborative employee culture designed to support customer needs

Job Duties

Prepare and cook all food items to company specifications, as directed by the executive or head kitchen chef
Prepare plate presentations, correctly set up according to tickets or as directed by the Executive Chef
Change plates and/or wipe excess fluids from plates and garnishes, and place order in the expo window in proper order according to the computer ticket
Wash and clean raw food products
following proper hold time standards for all heated products
Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices
Follow all prescribed portioning controls and par levels and maintain food safety and quality standards
Responsible for the setup, operation, breakdown, and cleaning of all kitchen equipment
Assists with stocking and organizing daily and weekly deliveries and setting up the restaurant kitchen stations
Wash dishes, sweep/mop floors, clean and maintain equipment, sanitize utensils, etc., as needed
Other duties may be assigned as needed