PM Line Cook - Donabe

Our Mission
To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

What Makes Us Unique

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. Alliance Hospitality Group is a growing company and we are looking for team members to grow with us.

Our Concept
Situated in the W Hotel in Scottsdale, Donabe is hosting a residency as a Japanese Steakhouse that offers rare and imported Wagyu, as well as a thoughtfully curated Sushi program that emphasizes high-quality seasonal cuisine through a shareable menu. Chef Executive Brian Paskvan & Sushi Chef Lucas Chen bring an innovative take on Japanese cuisine, bringing dishes like mouthwatering Foie Gras & Duck Fried Rice as well as A5 Wagyu served on a hot stone with daikon & shiso chimichurri to the table. The restaurant will also have a full bar inclusive of worldly wines, Japanese whiskies, and alluring cocktails. The concept is brought to you by Alliance Hospitality Group, the masterminds behind FLINT By Baltaire in Phoenix, Baltaire Steakhouse in Los Angeles, and other notable restaurant concepts.

Donabe is located on the second floor of the W Scottsdale in a restricted area for 21+ guests. During the day, we serve breakfast and lunch service in the Cottontail Lounge space. At night, this same area transforms into Donabe, our fine-dining Japanese Steakhouse. The restaurant is open 7 days a week (Sunday through Thursday from 5:30 to 9 PM, and Friday through Saturday from 5:30 to 10 PM).

What We Expect:

• We are currently seeking prep cooks, 2+ years of experience is preferred.
• Strong knife skills.
• Good communication skills.
• Ability to read, understand and execute prep lists.
• Team Player.
• Hospitality heart.
• Fun energy who cooks with love.
• Ability to work on your feet for extended hours.
• Ensure kitchen cleanliness, FIFO and all safety and proper food service and storage measures are followed.
• Execute and maintain quality and consistency of food with full adherence to recipes, timing and company standards.
• Follow, maintain and adhere to all kitchen schedules, par lists, prep lists and opening/closing procedures.
• Serve Safe Certified.

Ideal Candidate Will Have:

• A minimum of 3 years of fine-dining restaurant or hotel cooking experience
• High school graduate or equivalent vocational training certificate, college degree.
• Must be detail oriented.
• Must be a clear thinker, remaining calm and resolving problems using good judgment.
• Punctual, regular and reliable attendance.
• Ability to occasionally stand; walk; reach with hands and arms; and stoop or kneel. The employee must occasionally lift and/or move up to 30 pounds.

We Offer:

• $17-21 per hour
• Free meal per shift
• Employee Dining Benefits
• Growth & Development opportunities