Part-Time | Weekday daytime only | Cold prep + small-team lead Pokenoya is a busy lunch-only poke shop. We need a kitchen lead who can own the shift — not a helper, and not an entry-level first kitchen job. This is

COLD PREP ONLY.

No fryers. No hot line. No wok. Work is cubing fish, sauces/ingredients, inventory flow, cleanliness, and leading a small lunch team.

SCHEDULE

Part-time only — maximum 25 hours per week (hard max). We do not offer full-time. Store hours are Monday-Friday, about 9:30 AM-3:30 PM (closed weekends). Your shifts fall inside that window — you will not work the full day every day, and this is not a 5-days-a-week guarantee. We staff Kitchen Lead as open lead and close lead. You may be scheduled for open, close, or a mix, based on availability and business need. Typical shifts are shorter blocks inside 9:30 AM-3:30 PM (not 8 AM-5 PM). If you need full-time hours or every weekday covered, please do not apply.

WHAT YOU WILL DO

Cube fish; prep sauces and ingredients Keep inventory moving (freezer → cooler → line) Open or close the kitchen Lead and direct 1-2 Team Members during lunch (prep, dishes, restock, pace) Keep the kitchen clean, organized, and food-safe Run the shift without waiting to be told every step Coach Team Members who can grow into lead roles over time

WHO SHOULD APPLY

(required) Solid paid kitchen experience — preferably Japanese, Korean, Chinese, Hawaiian, poke, sushi, or other fast Asian / fast-casual kitchens Comfortable with raw fish and fast cold prep Has led, trained, or directed at least one other person in a food job (or owned open/close alone in a small shop) Can work independently and keep a lunch rush moving Food Handler or Food Manager certificate preferred (FH required or obtainable quickly)

WHO SHOULD NOT APPLY

No kitchen experience Only front-of-house / cashier experience with no prep Unrelated careers (office, accounting, etc.) with no food production background Need evenings/weekends or cannot cover weekday daytime hours

HOW TO APPLY

Apply on Indeed and include: Kitchen work history (restaurants + what you prepped/led) Weekdays you can work Hourly rate you are looking for How soon you can start If you already run cold prep / small lunch kitchens and want steady weekday hours, apply.

Pay:

$18.50 - $23.00 per hour Expected hours: 10.0 - 25.0 per week

Education:

High school or equivalent (Required)

Experience:

Quick service & fast food restaurant: 1 year (Required)

Language:

English (Required) Shift availability: Day Shift (Required) Ability to

Commute:

Irvine, CA 92618 (Required)

Work Location:

In person