Position: Sushi (Manager/Leader/Crew)Salary: $3000-$4000+OT+AWS+Bonus (Assistant/Manager)Salary: $2500-$2950+OT+AWS+Bonus (Junior/Senior Leader)Salary: $2000-$2500+OT+AWS+Bonus (Kitchen/Service Crew)Working Day & Hour: 5 Days (44 working hour per week)Working Location: Island wide
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• Personally, responsible for hygiene, safety and correct use of equipment and utensils.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
Meat/Grill Station (Hotline) Cook (4 months): You will learn preparation of products such as savory items, entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results.
More information about J-1 program and HRC International
Le Jardinier's cuisine and setting evoke a modern greenhouse in the heart of Midtown Manhattan. Michelin-starred Chef Alain Verzeroli's menu is focused on utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs, fitting seamlessly into the timeless, light-filled interiors designed by award-winning Architect Joseph Dirand.
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Position: Sushi (Manager/Leader/Crew)Salary: $3000-$4000+OT+AWS+Bonus (Assistant/Manager)Salary: $2500-$2950+OT+AWS+Bonus (Junior/Senior Leader)Salary: $2000-$2500+OT+AWS+Bonus (Kitchen/Service Crew)Working Day & Hour: 5 Days (44 working hour per week)Working Location: Island wide
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Cleanliness & Maintenance: Set tables, clean dining areas, sanitize utensils, sweep/mop, and maintain overall hygiene.
Operational Support: Restock supplies, assist with food prep (if needed), follow Standard Operating Procedures (SOPs), and contribute to a positive atmosphere.