Line Cook

Authentic Japanese ramen direct from Tokyo – Kizuki Ramen & Izakaya
Kizuki Ramen’s philosophy is to serve the most traditional, authentic and delicious Japanese ramen that you can possibly have without actually flying to Japan.

Kizuki’s food is still prepared the same way as it is in Japan; utilizing an unique method of roasting bones before boiling. Similar to the French style of making consomme, they were the first in the Japanese ramen industry to employ this method. The result is a rich, flavorful broth that is fragrant, and full of depth. Devoted to replicating the incredible flavor of traditional Japanese ramen, if equal substitutes for ingredients are not found within the country, Kizuki Ramen imports the ingredients directly from Japan.

To provide a full Japanese restaurant experience, Kizuki Ramen flies their designer in to create each and every one of their American outlets. Attention is paid to every little detail of the customer experience– from an open kitchen concept that evokes the atmosphere of a time-honored Japanese ramen shop, caring service reminiscent of Japanese hospitality to even small details like mouthwash in the restrooms, Kizuki Ramen goes the extra mile to ensure their customers are well taken care of from the start to the end of their dining experience.

Expanding rapidly in the United States, Taiwan, and Australia, Kizuki Ramen’s goal is to spread the appreciation of Japanese ramen throughout the world.Kizuki Line cooks are the core of the Kizuki experience. They are responsible for the daily food service activities and are to follow the established Standard Operation Procedure aka SOP.

The Kizuki Line Cook team is made up of four stations and each station plays a critical role in the success of our kitchen. Every team member will start from the Chashu station and master each station.

With the mastery of each station, the team member will receive additional hours and hourly pay.

To master each station, every team member will go through three level of mastery.
Lv. 1: Training in the station.
Lv. 2: Working the station independently during weekend
Lv. 3: Training other team members in the station.

Summary of Key Responsibilities
• Follow SOP to work in the restaurant when scheduled.
• Maintain a positive and calm demeanor at all times, including periods of high volume or unusual events, to keep store operating to standard and to set a positive example for other team members.
• Maintain an awareness of all menu information, promotions, merchandise and advertisements.
• Assist with new team member training by positively recognizing good performances and giving respectful coaching as needed.
• Contribute to positive team environment and communicate to General Manager in case of team morale and performance change
• Follow Kizuki’s operational policies and procedures, including those for cash handling and safety and security, to ensure the safety of all partners during each shift.
• Maintain a clean and organized workspace
• Maintain regular and punctual attendance
• Perform routine food service activities according to established operational policies and procedures and preparing high quality food items for our guests.
• Follow food and restaurant safety standards and guidelines.
• Attention to detail in food/service quality and cleanliness
• Ensure constant and adequate supplies of ingredients are prepared according to company specifications and local health regulations.
• Follow recipes and presentation guidelines to meet or exceed guests' expectations
• Ensure proper food safety and sanitation standards to ensure guest safety
• Meet special guest requests while ensuring same high quality standards

Required Knowledge, Skills and Abilities
• Proficient in English
• Team Player
• Fast Learner
• A positive attitude at all times
• Ability to understand and carry out oral and written instructions and request clarification when needed
• Ability to stand and walk for minimum for 4 straight hours when needed.
• Flexible schedule
• Carry up to 50 lbs.
• Ability to withstand the heat and the cold and exposure to cleaning chemicals, smoke, fumes and some airborne particles.

Authentic Japanese ramen direct from Tokyo – Kizuki Ramen & Izakaya
Kizuki Ramen’s philosophy is to serve the most traditional, authentic and delicious Japanese ramen that you can possibly have without actually flying to Japan.

Kizuki’s food is still prepared the same way as it is in Japan; utilizing an unique method of roasting bones before boiling. Similar to the French style of making consomme, they were the first in the Japanese ramen industry to employ this method. The result is a rich, flavorful broth that is fragrant, and full of depth. Devoted to replicating the incredible flavor of traditional Japanese ramen, if equal substitutes for ingredients are not found within the country, Kizuki Ramen imports the ingredients directly from Japan.

To provide a full Japanese restaurant experience, Kizuki Ramen flies their designer in to create each and every one of their American outlets. Attention is paid to every little detail of the customer experience– from an open kitchen concept that evokes the atmosphere of a time-honored Japanese ramen shop, caring service reminiscent of Japanese hospitality to even small details like mouthwash in the restrooms, Kizuki Ramen goes the extra mile to ensure their customers are well taken care of from the start to the end of their dining experience.

Expanding rapidly in the United States, Taiwan, and Australia, Kizuki Ramen’s goal is to spread the appreciation of Japanese ramen throughout the world.Kizuki Line cooks are the core of the Kizuki experience. They are responsible for the daily food service activities and are to follow the established Standard Operation Procedure aka SOP.

The Kizuki Line Cook team is made up of four stations and each station plays a critical role in the success of our kitchen. Every team member will start from the Chashu station and master each station.

With the mastery of each station, the team member will receive additional hours and hourly pay.

To master each station, every team member will go through three level of mastery.
Lv. 1: Training in the station.
Lv. 2: Working the station independently during weekend
Lv. 3: Training other team members in the station.

Summary of Key Responsibilities
• Follow SOP to work in the restaurant when scheduled.
• Maintain a positive and calm demeanor at all times, including periods of high volume or unusual events, to keep store operating to standard and to set a positive example for other team members.
• Maintain an awareness of all menu information, promotions, merchandise and advertisements.
• Assist with new team member training by positively recognizing good performances and giving respectful coaching as needed.
• Contribute to positive team environment and communicate to General Manager in case of team morale and performance change
• Follow Kizuki’s operational policies and procedures, including those for cash handling and safety and security, to ensure the safety of all partners during each shift.
• Maintain a clean and organized workspace
• Maintain regular and punctual attendance
• Perform routine food service activities according to established operational policies and procedures and preparing high quality food items for our guests.
• Follow food and restaurant safety standards and guidelines.
• Attention to detail in food/service quality and cleanliness
• Ensure constant and adequate supplies of ingredients are prepared according to company specifications and local health regulations.
• Follow recipes and presentation guidelines to meet or exceed guests' expectations
• Ensure proper food safety and sanitation standards to ensure guest safety
• Meet special guest requests while ensuring same high quality standards

Required Knowledge, Skills and Abilities
• Proficient in English
• Team Player
• Fast Learner
• A positive attitude at all times
• Ability to understand and carry out oral and written instructions and request clarification when needed
• Ability to stand and walk for minimum for 4 straight hours when needed.
• Flexible schedule
• Carry up to 50 lbs.
• Ability to withstand the heat and the cold and exposure to cleaning chemicals, smoke, fumes and some airborne particles.