Japanese Lead Line Cook

APA Hotels Woodbridge; Woodbridge Township (NJ); On-site; USD 40,000 - 60,000; Full time

Job summary

APA Hotels Woodbridge is seeking a skilled Japanese Lead Line Cook to bring experience and expertise to our kitchen. You will prepare traditional Japanese dishes, ensuring precision and quality in every plate. Your role will involve coordinating with kitchen staff, maintaining food safety standards, and contributing to a fantastic dining experience.

The ideal candidate will have proven experience in Japanese cuisine, exceptional knife skills, and a commitment to detail in food presentation.

Qualifications

• Proven experience as a line cook, preferably in Japanese cuisine.
• Strong understanding of food safety standards (ServSafe or equivalent preferred).
• Ability to work in a fast-paced, high-pressure environment.

Responsibilities

• Prepare traditional Japanese dishes like sushi, sashimi, and tempura.
• Maintain quality, portion control, and presentation standards.
• Coordinate with chefs and kitchen staff during service.

Skills

Sushi preparation

Knife skills

Fish handling

Attention to detail

Food safety standards

Teamwork

Japanese culinary terminology

Job description

We are looking for an experienced Japanese Lead Line Cook to join our team where they will be responsible for preparing authentic Japanese dishes with precision, consistency, and attention to presentation. This role supports kitchen operations by executing recipes, maintaining quality standards, and ensuring a clean, efficient workspace and contribute to providing exceptional dining experience for our customers.

We are a drug‑free workplace and participate in E‑Verify.

What you will be doing

Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Key Responsibilities:

• Prepare traditional Japanese dishes such as sushi, sashimi, ramen, tempura, and grilled items
• Execute mise en place (ingredient prep) for daily service
• Operate specific stations (e.g., sushi bar, robata grill, fry station)
• Ensure food quality, portion control, and presentation standards
• Maintain freshness and proper storage of seafood and other ingredients
• Follow food safety and sanitation guidelines
• Coordinate with chefs and kitchen staff during service
• Monitor inventory and assist with ordering supplies
• Clean and maintain kitchen equipment and work areas

Requirements: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules (including nights, holidays and weekends) to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Requirements:

• Proven experience as a line cook, preferably in Japanese cuisine
• Knowledge of sushi preparation, knife skills, and fish handling
• Familiarity with Japanese ingredients (e.g., miso, dashi, nori, rice preparation)
• Ability to work in a fast‑paced, high‑pressure environment
• Strong attention to detail and presentation
• Understanding of food safety standards (ServSafe or equivalent preferred)
• Team‑oriented with good communication skills
• Basic understanding of Japanese culinary terminology
• Ability to break down whole fish

Work Environment:

• Fast‑paced kitchen setting
• Standing for long periods
• Handling sharp tools and hot equipment
• Flexible schedule (nights, weekends, holidays)