Prep Cook

Maru Hospitality Group; Detroit (MI); On-site; USD 20,664 - 24,796; Full time

Job summary

A dining experience establishment in Detroit is seeking a dedicated Prep Cook to contribute to the memorable dining experience by preparing food efficiently and maintaining a clean work environment. The ideal candidate will have a positive attitude, strong communication skills, and a commitment to food safety and quality. Pay ranges from $15 to $18/hour, reflecting our dedication to nurturing talent and teamwork.

Qualifications

• Enthusiastic with a positive attitude eager to learn.
• Ability to maintain safety and sanitation standards.
• Understanding of recipe adherence and consistency.

Responsibilities

• Prepare and cook food following recipes accurately.
• Maintain cleanliness and organization of work station.
• Ensure quality assurance when receiving products.

Skills

Ability to connect with guests and team members

Recipe knowledge

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 a Prep Cook with a positive attitude and eagerness to learn and grow. Come join the Maru journey and experience the growth we provide.

Pay: $15-18/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 on performance
• Has the ability to create the yes for teammates and guests in different scenarios
• Embodies our core values
• Recipe Adherence
  • Recipe knowledge
  • Consistency
  • Portioning
• Yield
  • Product fabrication
• Receiving
  • Checking in orders based on invoice
  • Product knowledge
  • Right product, right shelf
  • Quality assurance
  • Thorough, purchased product matches invoice
• Prep and Production
  • Speed through service
  • Prep consistency
  • Knowledge of par system
  • 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