Line Cook

Maru Hospitality Group; Grand Rapids (MI); On-site; USD 17,908 - 22,041; Part time

Job summary

A renowned dining establishment in Grand Rapids, Michigan is looking for a Line Cook to join their team. The ideal candidate will have a positive attitude and a strong eagerness to learn and grow. Responsibilities include preparing dishes, ensuring quality, and maintaining cleanliness and safety in the kitchen. This role offers an opportunity to work in a dynamic environment with a focus on creativity and hospitality. Pay ranges from $13 to $16 per hour, depending on experience.

Qualifications

• Positive attitude and eagerness to learn and grow.
• Knowledge of food safety and sanitation guidelines.
• Ability to work in a fast-paced environment.

Responsibilities

• Prepare and fabricate hot line product.
• Ensure consistent quality from plate-to-plate.
• Maintain a clean and organized work station.

Skills

Ability to connect with guests and team members

Enlightened hospitality model

Recipe Adherence

Prep and Production efficiency

Safety/Sanitation practices

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.

Pay: $13-16/hour

Learn more about what it’s like to work at Maru: https://bit.ly/2Rtizko

Follow us: marusushi.com

• 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
  • Portioning
• Yield
  • Hot line product fabrication
• Prep and Production
  • Speed through service
  • Consistent quality from plate-to-plate, both carry out and dine-in
  • Timing
  • Ticket comprehension
  • Prep consistency
  • Sushi rice management
• Safety/Sanitation
  • Work station is clean and organized
  • Sanitize between all projects
  • Knowledge of knife sharpening
  • Wear gloves when preparing ready-to-eat foods
  • Temperature logs completed per shift
  • Food served within time and temperature guidelines
  • Product labeling and adherence