2 years
Job Details Momotaro - one of Chicago's premiere Japanese dining destinations - is looking for a talented and motivated line cook. Experience working with top quality produce, fish, and meat from Japan as well as local farms. You will work with products such as jidori chicken, A5 beef, and fish directly from Toyosu Market including whole Bluefin Tuna. We offer an extensive training program that begins with running a station and can lead to meat butchery, fish butchery, sushi training, and further growth within our continuously expanding restaurant group. In light of Covid-19 restrictions and the City of Chicago Phase 4 opening guidelines, we are dedicated and commited to providing our staff with the highest standards for health and safety protocols. Boka Restaurant Group, has developed comprehensive health and safety policies, procedures and guidelines recommended by the CDC, FDA, OSHA, and the City of Chicago. All employees must adhere to these standards at all times.All interested candidates may submit their resumes through Culinary Agents. No walk-ins or phone calls, please. Compensation Details
Compensation: Hourly ($20.00 - $23.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off
Required Skills300+ Covers Per Night
Attention to Detail
Experience Working With Top Quality Produce
Plating and Presentation
Ability to work in a fast paced environment
Experience Working With Top Quality Fish
Adaptability to Health and Safety Protocols
Wok Cooking
Team Collaboration
Experience Working With Top Quality Meat From Japan
Willingness to Learn
Family Meal Preparation
Culinary Creativity
Experience Working With Local Farm Products
Knowledge of Japanese Cuisine
Sauteing
Ability to Handle High Quality Ingredients
Ability to Work With Products Such as Jidori Chicken, A5 Beef, and Fish From Toyosu Market
Time Management
Fish Cookery
Problem Solving Skills
Ability to Work With Whole Bluefin Tuna
Strong Work Ethic
Dressing Making
Communication Skills
Experience in Meat Butchery
Ability to follow procedures
Prepping Ingredients
Customer Service Orientation
Experience in Fish Butchery
Meat Cookery
Sushi Training
Cleaning / Sanitation
Dedication to Health and Safety Protocols
Basic Knife Skills
Adherence to Health and Safety Standards Recommended by Cdc, Fda, Osha, and City of Chicago
Food Safety Knowledge
Safety Procedures Knowledge
200 Covers Per Night
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Gallery The Izakaya at Momotaro Executive Chef, Gene Kato