Japanese Cuisine Cook

POSITION TITLE: Japanese Cook Position Purpose Responsible for preparing and cooking authentic Japanese dishes with consistency, quality, and attention to detail. The Japanese Cook will support the kitchen team in delivering traditional and modern Japanese cuisine, maintaining high standards of hygiene, food safety, and presentation, while ensuring an excellent dining experience for guests.

Functions

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• May assist Cook I and substitute or relieve cooks assigned to junior stations.
• May assist in the supervision and/or training of lower rated cooks.
• Responsible for preparing and planning from breakfast, lunch and dinner items in a timely manner.
• Maintain established quality of standards.
• Set up station with predetermined mise en place required to service all banquet functions.
• Breakdown workstation, including but not limited to workstation and cooler. Ensure cleanliness of workstation and equipment at the close of shift.
• Perform other duties as assigned and practice sanitation and safety on a daily basis to ensure total guest satisfaction.
• Consult with supervisor on a daily basis which included checking in and out as well as with other departments that are directly related to the culinary and Food & Beverage department.
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
• Ensure food safety procedures are followed and up to date. Customer Service
• Interact in courteous and professional manner with guests and hotel staff with whom employee comes into contact.
• Respond in a courteous, professional and rapid manner in order to resolve all guest and associate difficulties. Other
• Assist with related duties and special projects as requested.
• Attending training sessions set out by the Westin Resort to ensure continued personal development.

Requirements

To comply with the American with Disabilities Act of 1990 (ADA), which prohibits discrimination against qualified individuals on the basis of disability, it is necessary to specify the physical, mental and environmental conditions of the essential duties of the job. Use these codes to complete this section: “F” for FREQUENTLY; “O” for OCCASIONALLY; “N” for NOT AT ALL Physical On the job the employee must: Mental On the job the employee must be able to: Environmental On the job the employee: O Bend O Sit O Read / Comprehend O Is exposed to excessive noise O Squat F Stand (Up to 4 hours in length) O Write O Is around moving machinery O Crawl F Walk O Perform calculations O Is exposed to marked changes in temperature and / or humidity O Climb F Push/Pull (Up to 250 lbs.

on regular and continuing basis.) F Communicate orally (English) O Is exposed to electrical current, high heat, and chemicals O Kneel O Reason and analyze N Drives motorized equipment F Handle objects (manual dexterity) O Basic computer skills Microsoft Word, Excel, and Outlook O Works in confined quarters F Reach above shoulder level N Supervise and delegate tasks O Works in heights of 5 feet or higher F Use fine finger movements F Handle pressure and stress O Is exposed to dust, fumes, odors, mist, gases, radiation microwave, or poor ventilation N Type 45 words per minute F Move in rapid pace Must carry / lift load(s) of: F Light (up to 25 lbs.)

F Moderate (25-50 lbs.) O Heavy (over 50 lbs.) Supervisory Responsibility: This position has no supervision responsibilities. Required Knowledge and Skills:

• Must have thorough knowledge of basic cooking methods.
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form.
• Ability to focus and maintain attention to the performance of tasks despite periods of interruptions.
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical or unusual interruptions.
• Ability to maintain good relations with staff.
• Must be able to convey positive image of self and hotel.
• Knowledge and ability to maintain state and federal health code standards.
• Must be able to understand and comply with safety precautions in use of chemicals.

Qualifications

Required Education and Experience Ability to prepare sushi, sashimi, ramen, and other traditional dishes Additional Eligibility Qualifications None Special Position Requirements:

• All employees must maintain a neat, clean and well-groomed appearance.
• Must be able to obtain and maintain a health certificate during employment. Preferences: Preferred Education and Experience Advanced culinary knife skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, as it relates to assigned work station preferred. Culinary degree or certification in Japanese cuisine is preferred Preferred Eligibility Qualifications None Other Duties: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings are required.