Our mission is to create life-long memorable experiences for all of our guests and members. Exhibiting our C.A.R.E. RIGHT philosophy will help develop your professional growth with us and help us achieve our mission.

We are assembling a passionate team to lead and serve the guests of Nuri Steakhouse, an exciting new Dallas-based steakhouse with Asian influences. Our mission is to inspire people to embrace the diverse cultures of the world, and to play a vital role in connecting our communities through these rich cultural experiences.

We are currently seeking an enthusiastic Line Cook to join our team. Working under the supervision of our Executive Chef, the Line Cook is responsible for general food item preparation and recipe execution as well as preparing and portioning food products before cooking. The Line Cook ensures that guests have an enjoyable dining experience by providing quality food items. This role works in the back of the house executing food orders, and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

We will provide you with the training you need to be successful. We take great pride in our quality food and friendly, impeccable service. Our high standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guests every day.

• Follow recipes, weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Prepare food including cooking main dishes, desserts, appetizers, and snacks.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications based on Executive Chef’s guidance.
• Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure the kitchen operation procedures and hygiene; meet food safety standards and sanitation regulations.
• Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Work with servers to ensure orders are completed on time according to requests.
• Adhere to all company safety and sanitation policies and procedures.
• Ensure compliance with all company policies, procedures, and laws including health and safety standards.

• Ability to communicate effectively with management, guests, and hourly staff.
• Knife Skills and knowledge of food safety and regulations, and food temperature is a must.
• Be able to work in a fast-paced environment.
• Be available to work a flexible schedule including weekends and holidays.

• Promote the culture, values, and mission of Restaurant K.

• A minimum of 2-4 years of kitchen preparation and cooking in a casual dining restaurant is a plus but not required.
• At least 18 years of age.
• Ability to acquire a valid Texas Food Handler Card within 30 days of hiring.

• To inspire people to embrace different cultures of the world.

Physical Requirements:

• Be able to reach, bend, and frequently lift 30 pounds.
• Must have the stamina to work a minimum of 40 hours per week.
• Must be able to stand for periods of up to eight (8) hours.
• Must be able to lift fifty (50) pounds at a time. Required to use assistance when available i.e. hand trucks, ramps, or another team member.