Position Summary We are seeking meticulous Prep Cooks to build the culinary foundation for Nagi. You will prepare raw ingredients, sauces, stocks, and components essential to our izakaya menu and hot kitchen operations.

Key Responsibilities Batch Preparation:

Wash, peel, chop, slice, and portion vegetables, meats, and seafood according to standardized recipes.

Sauce & Stock Production:

Prepare dashi, tare, marinades, dressings, and specialty Japanese sauces under the guidance of the Executive Chef.

Inventory & Storage:

Label, date, and organize prepared food items in walk-ins and dry storage according to food safety protocols.

Pre-Opening Logistics:

Assist with initial kitchen organization, receiving deliveries, and setting up prep stations in the 30 days leading to open. Qualifications & Requirements 1+ years of prep experience in a scratch kitchen or high-volume establishment. Solid knife techniques, precision measuring abilities, and consistency in repetitive tasks. Self-motivated, punctual, and organized with high sanitation standards. #hc262655