Line Cook

Job Description & Requirements:

Tasks: Heavy lifting, inventory checks, nightly kitchen cleaning, food prep, multitasking, and assisting coworkers.

Skills: Cooking skills required; must be proficient in Thai and English; capable of heavy lifting.
Culinary & Prep Responsibilities

Station Management: Set up and stock stations with all necessary supplies; prepare “Mise en Place” (ingredients) for the shift, including chopping vegetables, preparing sauces, and portioning proteins. Recipe Adherence: Follow standardized recipes and presentation specifications to ensure consistency in every bowl of ramen and sushi accompaniment.

Temperature Control: Monitor and record food temperatures to ensure all items are cooked to safety standards and served at the peak of quality.

Knife Skills: Demonstrate proficient knife skills for precise cutting of vegetables and meats, maintaining sharpness and tool safety.

Operational & Maintenance Tasks

Sanitation Excellence: Maintain a “Clean as You Go” policy. Deep clean the line, prep tables, and floors nightly to meet Florida health department standards.

Waste Management: Track food waste and report any spoiled or damaged product to the Manager (Nantipa) to assist with inventory control.

Dish Rotation (FIFO): Practice “First In, First Out” (FIFO) when stocking the walk-in cooler and pantry to ensure ingredient freshness.

Equipment Care: Safely operate and clean commercial kitchen equipment, including fryers, rice cookers, and stovetops.

Teamwork & Efficiency

High-Volume Performance: Maintain speed and accuracy during “rush” periods (lunch and dinner peaks) without compromising food quality. Verbal Communication: Use clear “call-outs” (e.g., “Behind!”, “Hot!”) to ensure a safe and efficient flow in a high-traffic kitchen environment.

Adaptability: Be willing to jump into the dish pit or assist the front-of-house if needed during unexpected surges in business.

Location: 2661 SE Ocean Blvd, Stuart, FL 34996

Compant Website: www.ramenhana.com