Line Cook

Maru Hospitality Group; Kalamazoo (MI); On-site; USD 17,908 - 22,041; Full time

Job summary

A dining establishment in Kalamazoo is seeking a dedicated Line Cook to join their team. This role involves preparing various dishes with an emphasis on quality and cleanliness, while fostering a positive atmosphere. Candidates should have a strong work ethic, adhere to safety guidelines, and be passionate about guest satisfaction. Positions pay between $13 and $16 per hour, with ample opportunity for personal growth and development within a creative, chef-driven environment.

Qualifications

• Positive attitude and eagerness to learn and grow.
• Ability to create raving fans based off of performance.
• Consistent quality from plate-to-plate, both carry out and dine-in.

Responsibilities

• Prepare and cook menu items to meet quality standards.
• Maintain cleanliness and organization of workstation.
• Adhere to food safety and sanitation guidelines.

Skills

Ability to connect with guests and team members

Recipe Adherence

Speed through service

Knowledge of knife sharpening

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