Description Position at Benihana

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality.

Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. 

Job Summary: 

Primary Responsibilities:
Responsible for all grilled, broiled, fried and sautéed items prepared in the kitchen. Preparation and
portioning of food items prior to cooking, such as tempura items, sauces, and grilled items. Other duties
include plating and garnishing cooked items. Responsible for maintaining a sanitary kitchen workstation.
Specific Job Duties:
In accordance with Benihana’s service and cooking procedures:
• Prepares or directs preparations of all recipes in compliance with portions sizes, quality
standards, department rules, policies and procedures in the Benihana Kitchen Guide and the
Employee Handbook.
• Prepares an extensive variety of cold and hot food items utilizing standardized recipes.
• Prepares specially requested items.
• Plan food production to coordinate with meal serving hours so that excellence, quality,
temperature, and appearance of food is preserved.
• Selects/utilizes knives, hand tools, utensils and equipment to portion, cut, slice, broil, roast,
carve, skewer, garnish, maintain holding temperature, grill or otherwise produce food on the
kitchen line.
• Comply with established sanitation standards, personal hygiene, and health standards,
observe proper food preparation and handling techniques as outlined in the Benihana Kitchen
Guide and Employee Handbook.
• Keeps Head Kitchen Chef informed of inventories.
• Report necessary equipment repair and maintenance to the Manager.
• Brings to the attention of the Head Kitchen Chef any unsanitary equipment, storage/work
areas and/or products.
• Communicates with Lead Line Cook to facilitate customer orders efficiently and within
required ticket times.
• Follows all federal, state, and local laws, codes and regulations outlined by the General
Manager and the Employee Handbook.
• Keep work area neat, organized and clean at all times; clean and maintain equipment used in
food preparation.
• Performs other duties as assigned by a supervisor.
Experience and Education:
• Previous experience in food preparation required.
• Experience in the restaurant industry is a plus.
• Bilingual preferred.
• A high school diploma or equivalent preferred.
• Must be 18 years of age
Competencies, Knowledge and Skills:
Customer Service: Must possess good customer service skills. Ability to maintain a high degree of
professionalism when interacting with colleagues or guests.
Communication: Must possess good verbal and nonverbal communication skills. Must be able to
communicate and understand guests’ and colleagues’ instructions, read and understand written
directives, and be able to clearly communicate if s/he requires further direction. Must be able to interpret
nonverbal cues in an effort to identify and correct potential problems. Must be able to effectively
communicate in English.
Interpersonal Relationships: Ability to adapt and interact with a diverse group of people. Ability to
maintain a professional and courteous demeanor during stressful and/or busy times. Must be able to
work as part of a team and recognize the importance of each team member’s role in the guest dining
experience.
Physical Demands: Must be able to perform a variety of physical activities including, but not limited to,
standing for long periods of time, climbing, walking, bending, reaching, stooping and lifting up to 55 lbs.
Ability to carry and lift cookware (pots, pans, etc) containing hot or cool foods and liquids. Ability to use
sharp knives and cooking utensils. Must be able to use cleaning compounds and cleaning products. Must
be able carry large bins filled with dishes, silverware and other eating utensils. Exposure to hot and/or
cold temperatures required (stove, freezer, etc.)
Food Knowledge, Preparation, Production and Safety: Ability to prepare food for consumption with
background knowledge of proper techniques and equipment to be used. Knowledge of industry standards
on beverage and food storage and handling techniques is highly desirable. Where applicable, holds a
state and/or local food handlers card.
Problem Solving and Conflict Management: Must exercise sound judgment and possess good problem
solving skills. Must have the ability to recognize and resolve problems in an appropriate manner. Must
have basic math skills
Shift Flexibility: Must be able to work different shifts, including holidays, nights and weekends. Must be
able to work overtime as required.