Brand new to Colorado!

We have an exciting opportunity for you to help grow our very first Rock N Roll Sushi restaurant in Colorado! We are looking for amazing kitchen leaders to join our team!

Job Purpose: The Kitchen Leader is responsible for assisting the Operating Partner in all

kitchen functions, including but not limited to food purchasing, receiving, preparation and

maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Leader is

responsible for the training of employees in connection with those functions.

Essential Functions

A. Managing Performance and Overall Operations

1. Follow recipes and adhere to restaurant standards.

2. Expertly cutting, slicing, and filleting different types of fish.

3. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and

informing the Manager on Duty when quality is sub-standard.

4. Preparing various types of sushi dishes according to established guidelines on quality,

portion size, presentation, and food safety.

5. Maintaining a clean work environment in order to prevent food contamination.

6. Position requires prolonged standing, bending, stooping, twisting, and lifting products and

supplies weighing 50 pounds, and repetitive hand and wrist motion. 

7. Communicating with wait staff to ensure that special requests and food allergy

considerations are met.

8. Works with hot, cold, and hazardous equipment typical of a restaurant kitchen, including,

but not limited to flattop grill, oven, mixer, food processor, dicer, and steam wells.

9. Hours will vary and may include early mornings, late evenings, weekends and/or holidays.

10. Must possess a keen sense of taste and smell.

11. Ensure that all equipment is kept clean and kept in excellent working condition through

personal inspection and by following the restaurant’s preventative maintenance

programs.

12. Work with restaurant managers to plan and price menu items. Establish portion sizes and

prepare standard recipe cards for all new menu items.

13. Ensure that all food and products are consistently prepared and served according to the

restaurant’s recipes, portioning, cooking and serving standards.

14. Responsible for ordering food products according to predetermined product

specifications and receiving in correct unit count and condition and deliveries are received

in accordance with the restaurant’s receiving policies and procedures.

15. Assisting the Operating Partner in controlling food cost and usage by following proper

requisition of products from storage areas, product storage procedures, standard recipes

and waste control procedures including checking and maintaining proper food holding

and refrigeration temperature control points

16. Fill in where needed to ensure guest service standards and efficient operations.

Qualifications and Requirements: To perform this job successfully, an individual must be

able to perform each essential duty satisfactorily. The requirements listed below are

representative of the knowledge, skill, and/or ability required. Reasonable accommodations

may be made to enable individuals with disabilities to perform the essential functions.

17. Must pass background check per KMG standards.

18. Excellent verbal communication skills, with the ability to clearly communicate detailed

information to guests, colleagues, and management. The ability to work well as part of a

team is a must.

19. Ability to read and interpret documents such as recipes, procedure manuals, and job

instructions, etc.

20. Ability to apply common sense understanding to carry out instructions furnished in

written, oral, or diagram form.

21. Ability to manage time effectively and prioritize tasks to meet deadlines. The ability to

handle multiple priorities and work efficiently to turn out meals rapidly and work on

several orders at the same time is a must.

22. Ability to work a flexible schedule which will include mornings, evenings, nights,

weekends, and holidays.

23. Ability to operate computer and computer software, to include store operating system.

24. Must have a strong understanding of safety practices and correct set up, operation,

breakdown, and cleaning of all equipment.

25. A minimum of 5 years of experience in varied kitchen positions including food

preparation, line cook, fry cook and expediter.

26. Strong leadership skills and attention to detail is a must.

27. Possess strong organizational and decision-making skills.

28. Work well in a fast-paced setting.

29. At least 6 months’ experience in a similar capacity.

30. Ability to lead by example.

31. Strong communication skills.

32. Positivity is imperative! The Kitchen Leader can lead a team with a positive attitude, is

teamwork-oriented, and maintains a good energy level.

33. Punctuality and the ability to maintain professionalism under pressure is a must.

Physical Demands and Work Environment: The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is regularly required to talk and

hear. The employee is frequently required to stand, bend, kneel, climb stairs, walk, stoop,

and twist, and repetitive hand and wrist motion; use hands to finger, handle, or feel; and

reach with hands and arms. The employee must occasionally lift and/or move up to 50

pounds. Specific vision abilities required by this job include close vision, distance vision,

peripheral vision, depth perception, and ability to adjust focus.

2. The work environment is usually a well-lighted, heated and/or air-conditioned indoor

setting with adequate ventilation. Occasional exposure to outside elements. The noise

level in the work environment is occasionally high.

3. Licenses and Certification

a. Current foodservice certificates as required by state law and KMG procedures.

4. Occasionally travel by airline.

5. Ability to stand for long periods of time.

6. Adapt easily to changing temperatures in the kitchen.