A newly opened Japanese restaurant in the Long Branch area is seeking experienced Sous Chefs and Line Cooks. This is a kosher-certified establishment that emphasizes quality, cleanliness, and teamwork. The location sees high seasonal activity during the summer and operates more focused dinner service in winter.
Main Duties:
- Food prep, cooking, and plating as per assigned role
- Maintain kitchen cleanliness and food safety standards
- Coordinate with kitchen team
- Follow kosher cooking protocols (training available if unfamiliar)
Estimated Pay:
$25–$30/hour (Approximately $1,200–$1,500/week based on hours and experience)
Work Schedule:
- Summer: Lunch and dinner from Sunday to Thursday, lunch only on Friday, late-night shift on Saturday
- Winter: Dinner service only from Saturday to Thursday
Benefits:
- Health Insurance
- 401(k) Retirement Plan
Paid time off and sick leave
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