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MENSHO - BOH

Line Cook Expectations & Responsibilities Purpose As a Line Cook at MENSHO, you play a critical role in delivering an exceptional guest experience. Every bowl, appetizer, and dish leaving the kitchen represents our brand. Consistency, speed, cleanliness, and teamwork are essential to maintaining MENSHO's reputation for excellence. Attendance & Punctuality Arrive on time and ready to work in full uniform. Be stationed and prepared to begin service at your scheduled start time. Notify management immediately if you are unable to report to work. Excessive tardiness or absenteeism will result in corrective action. Reliability is a key expectation of every team member. Food Quality & Presentation Every dish served must meet MENSHO's standards.

Line cooks are expected to:

Follow all recipes and plating guides exactly. Prepare every item consistently, regardless of volume. Check every plate for quality, temperature, and presentation before serving. Never send out food that does not meet MENSHO standards. Immediately remake any dish that does not meet expectations. Guests should receive the same high-quality meal every visit. Speed & Execution Maintain a strong sense of urgency throughout service. Work efficiently without sacrificing quality. Prioritize ticket flow and communicate delays immediately. Stay focused during peak business periods. Keep pace with service while maintaining accuracy. Fast service means nothing without consistency. Station Readiness Every line cook is responsible for: Setting up their station before service. Ensuring station is prepared and stocked. Keeping backup product ready throughout the shift. Communicating low inventory before running out. Cleaning and resetting the station before leaving. A successful shift starts with proper preparation. Food Safety & Sanitation Employees must: Follow all food safety and health department regulations. Wash hands frequently and properly. Prevent cross-contamination. Maintain proper hot and cold holding temperatures. Label, date, and rotate products using FIFO. Sanitize work surfaces and equipment regularly. Keep workstations clean throughout the shift. Food safety is never optional. Cleanliness & Organization Line cooks are expected to: Clean as they work. Keep stations organized and clutter-free. Store equipment properly. Sweep, wipe down, and sanitize work areas regularly. Assist with maintaining a clean kitchen throughout the shift. Complete all assigned closing duties before leaving. A clean kitchen creates a safer and more efficient workplace. Teamwork & Communication Employees are expected to: Communicate clearly and respectfully during service. Call out items accurately and professionally. Support teammates during busy periods. Accept coaching with a positive attitude. Offer assistance without being asked when available. Maintain professionalism with both BOH and FOH staff. Success is achieved as a team, not individually.

Professionalism Employees should:

Maintain a positive and respectful attitude. Limit unnecessary conversations during service. Keep personal phone use to emergencies or scheduled breaks only. Wear a clean uniform and maintain proper personal hygiene. Represent MENSHO professionally at all times. Raising Our Standards MENSHO is committed to continuous improvement. Every line cook is expected to: Take pride in every dish served. Focus on consistency and attention to detail. Hold themselves accountable for mistakes. Learn from coaching and apply feedback. Look for ways to improve efficiency without lowering quality. Help teammates maintain the same high standards. Treat every plate as if it is being served to the owner. Good enough is never our standard. Daily Responsibilities Every shift, line cooks should: Report to work prepared and on time. Complete station setup before service. Maintain product quality and consistency. Monitor ticket times and communicate delays. Keep stations fully stocked. Follow recipes and plating standards exactly. Maintain a clean and organized workspace. Complete assigned cleaning and closing duties. Leave the station fully prepared for the next shift. Accountability Failure to meet these expectations may result in coaching or corrective action, including verbal warnings, written warnings, final warnings, or further disciplinary action. These expectations exist to ensure every guest receives the highest quality food and service while maintaining a safe, efficient, and professional kitchen.

Pay:

$18.00 - $20.00 per hour

Benefits:

401(k) Dental insurance Flexible schedule Health insurance Paid sick time Paid time off Paid training Vision insurance

Work Location:

In person