Line Cook at WAKUDA | Japanese Cuisine | Las Vegas
Overview
You will own line cooking for WAKUDA, a two-Michelin-starred Japanese restaurant in Las Vegas, delivering dishes that blend traditional and modern techniques. You will report to the Sous Chef and work with a team of 10+ kitchen staff to execute menu items and specials during high-volume service. This role demands precision, speed, and calm under pressure, with direct impact on guest satisfaction and food cost. You will use Japanese ingredients and plating standards unique to Chef Tetsuya Wakuda's vision.
What You'll Do9
- 1Prep and plate all menu items per recipes and plating guides, ensuring Japanese presentation standards during the first 90 days.
- 2Inspect your station before service, correcting cleanliness and organization gaps to meet health codes and WAKUDA standards.
- 3Coordinate with Chefs to confirm daily assignments, anticipated covers, and 86'd items, adapting prep lists to reduce waste.
- 4Monitor ingredient inventory for your station, flagging shortages or overages to control food cost and support menu forecasting.
- 5Operate and maintain stoves, grills, and other equipment safely and per manufacturer guidelines, including teppanyaki and robata grills.
- 6Communicate with stewarding to ensure pots, pans, and tools are cycled efficiently, keeping the line stocked and clean.
- 7Follow HACCP sanitation procedures for food storage and handling, including labeling and dating all prepared items.
- 8Taste and smell dishes to verify flavor, texture, and temperature, adjusting seasoning or presentation as needed.
- 9Work flexible shifts including weekends and holidays, maintaining pace during peak hours without compromising quality.
Requirements8
- 12+ years cooking in high-volume or upscale kitchens, preferably with Japanese cuisine or sushi experience.
- 2Culinary degree from an accredited school or university, or equivalent professional training.
- 3Ability to follow written recipes and plating guides with attention to detail, speed, and accuracy.
- 4Strong verbal and written communication in English to coordinate with team members and chefs.
- 5Physical stamina to stand for 8+ hours, lift 50 lbs, and work in heat near stoves and grills.
- 6Capability to use all senses (taste, smell, sight, touch) to maintain quality standards.
- 7Flexibility to work evenings, weekends, and holidays, adapting to changing business levels.
- 8Calm under pressure, resolving issues with judgment and tact during peak service.
Salary Insight
Salary not disclosed in listing
Location
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