Line Cook

Maru Hospitality Group; Detroit (MI); On-site; USD 30,000 - 40,000; Full time

Job summary

A modern dining establishment in Detroit is seeking a Line Cook to join their team. The ideal candidate will have a positive attitude and a desire to learn. Responsibilities include preparing and producing food that meets quality standards, maintaining a clean work station, and ensuring food safety practices are adhered to. This position offers an opportunity to grow within a vibrant dining atmosphere that values hospitality and teamwork.

Qualifications

• Positive attitude and eagerness to learn and grow.
• Ability to follow recipes and maintain plating consistency.
• Knowledge of food safety and sanitation practices.

Responsibilities

• Connect with guests and team members.
• Maintain food safety and cleanliness in the work station.
• Prep and produce food with consistency and quality.

Skills

Ability to connect with guests and team members

Speed through service

Food safety and sanitation knowledge

Job description

Maru combines unique, beautifully-presented signature rolls with a modern-yet-organic atmosphere to create a memorable dining experience. We pride ourselves in our warm hospitality and chef-driven mentality, empowering our teams by putting our people first, hands‑on mentorship, and a culture of the Creative Yes. An array of dishes from signature rolls, raw fish, unique sharing plates and hibachis, accompanied by a wine and cocktail menu made to accommodate any celebration. We are looking for Line Cook with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide.

Responsibilities

• Ability to connect with guests and team members
• Enlightened hospitality model
• Can create raving fans based off of performance
• Has the ability to create the yes for teammates and guests in different scenarios
• Embodies our core values
• Recipe Adherence
• Menu knowledge
• Plating consistency
• Yield
• Hot line product fabrication
• Prep and production
• Speed through service
• Consistent quality from plate‑to‑plate, both carry out and dine‑in
• Timing
• Prep consistency
• Safety/Sanitation
• Work station is clean and organized
• Sanitize between all projects
• Knowledge of knife sharpening
• Wear gloves when preparing ready‑to‑eat foods
• Food served within time and temperature guidelines