Job Title: Line Cook
Management Level: Non-Management
Reporting To: Sous Chef, Chef de Cuisine or designate
Salary: $18-23 hourly, + tips, +4% vacation pay
Company Philosophy + Values:At Utamami, we believe dining is more than a meal, it is a moment of connection. Every dish, every interaction and every detail of our space is crafted to bring people together and create lasting memories, blending the comfort of mom’s Italian cooking with the precision and artistry of Japanese-influenced cuisine. Our team is the heart of the guest experience, and we lead with love approaching every task with joy, intention, and purpose. We treat one another and our guests with genuine respect, knowing it cannot be demanded but must be earned through consistent actions. Passion fuels everything we do, from the care poured into our craft to the energy we bring each day, while equality remains central to who we are; no matter one’s background, income, gender, or identity, everyone deserves to feel welcomed, valued and treated with fairness. Together, these principles shape our values of Love, Equality, Passion and Respect.
Job Overview:
The Sous Chef at Utamami supports the Chef de Cuisine in leading the kitchen with excellence, creativity and consistency. This role requires a dedicated culinary professional who can uphold the restaurant’s blend of comforting Italian influences and refined Japanese-inspired techniques while fostering a respectful and collaborative work environment.
Job Requirements:
- Minimum of 1 - 2 years of experience in a professional kitchen preferred, but not required for the right candidate with strong passion and work ethic.
- Solid understanding of basic cooking techniques, knife skills and station organization
- Ability to follow recipes, plating guides and style standards consistency
- Strong attention to detail with the ability to execute dishes quickly while maintaining control and quality.
- Ability to run assigned stations efficiently and effectively during service in accordance to pre-established standards by The Company.
- Ensuring all mise en place is prepared, stocked and labeled correctly according to FIFO (First in First Out) Standards.
- Competence in maintaining general cleanliness, organization and readiness throughout service.
- Willingness to support other stations or roles when needed to keep the kitchen running smoothly
- Strong communicator who can work collaboratively with the Sous Chef, Chef de Cuisine and fellow teammates.
- Commitment to maintaining a positive, respectful and inclusive team environment aligned with Utamami’s core values.
- Basic understanding of food safety standards, cross-contimation prevention and proper food handling.
- Ability to maintain a clean and sanitary work area at all times including equipment and storage
- Adherence to all health and safety regulations
- Food Handler Certification is an asset but not mandatory.
- Passionate about food and dedicated to improving culinary skills.
- Able to stay calm and focused during high-volume service periods.
- Punctual, reliable and committed to consistency.
- Embodies Utamami’s values of love, respect, passion and equality in daily work and interactions.
Work Hours:
- Must be available to work an average of 20-44.5 hours weekly.
- Ability to work flexible shifts; days, evenings, weekends and holidays.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. This position requires standing for up to 8 hours per shift, walking, bending, kneeling, stooping, and climbing all day. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. This position also requires lifting up to 25lbs from floor to waist, waist to shoulder and shoulder to above head. This position also required twisting, turning, and reaching.
Job Types: Full-time, Part-time, Permanent
Pay: $18.00-$23.00 per hour
Benefits:
- Company events
- Discounted or free food
- Flexible schedule
Work Location: In person
