Zuma is a contemporary Japanese izakaya restaurant with a modern twist on the traditional style of informal dining. Using the best ingredients combined with the knowledge and respect for authentic Japanese cuisine, Zuma has established itself as a world-renowned restaurant.

With 13 venues globally and 6 seasonal locations, Zuma truly is a global force in the world of hospitality. With future expansion planned for Zuma and other company brands each position has the chance to grow locally, nationally, or globally.

Zuma New York, the brainchild of award-winning co-founder and creator, Rainer Becker, brings its internationally acclaimed style of authentic and modern Japanese food to Midtown, New York.

ESSENTIAL FUNCTIONS AND BASIC DUTIES:

· Works as a member of the restaurant team. Interacts with all other departments in a positive manner. Assists others whenever needed. Follows management instruction. Sets an example for others, being on time and following attendance, uniform procedures and adheres to kitchen schedule

· Follows all internal and Nevada regulations such as Food & safety/HACCP/Beverage

· Filling out and maintains mise en place list on daily base

· Able to complete mise en place list in the time allotted, making sure all of the station is ready for each service

· Recipe knowledge and section setup for entire kitchen up to date

· Responsible for all areas of an entire station to include recipe books up to date, MEP list completed, cleanliness, deep clean, family meals etc.

· Prepares all food products according to the prescribed methods

· Ensures all items on station are properly stored, labeled and dated

· Responsible for setting up own station and help others if needed

· Responsible for time management, efficiency and station organization

· Understands and supports the flow of service

· Maintains the Company standards of high level of food quality

· Responsible for checking quality of received products and correct storage

· Maintains a clean and safe kitchen environment

· Controlling wastage

· Reports to kitchen management

· In charge of filling out kitchen forms such as Prep list on daily basis and inventory once a week

· Maintains all equipment and utensils.

· Supporting rotation procedures and helping new cooks to learn and understand new sections

· Time labels always up to date

Restaurant experience: 1 year (Preferred)