Wok Cook Asian

ESSENTIAL JOB FUNCTIONS: 

• Understand all company policies, procedures, standards, specifications, and guidelines.
• Must arrive on time, in uniform, and ready to work for each shift.
• Set up of all ingredients for wok, grill and sauté menu items according to station par prior to beginning of service.
• Prepare all wok menu items to recipe specification safely, and efficiently.
• Food items are placed in the window and are at their peak temperature and appearance.
• Restock, organize, and maintain the back up of all ingredients, does not run out of product.
• Responsible for teamwork with other stations, inter-station timing and communication.
• All items are placed into clean containers, labeled with date, and stored in the walk-in at the end of the shift.
• Willingness to learn how to prepare multi-Asian menu items.
• Maintain a safe and clean work environment at all times.
• Fill in where needed to ensure guest service standards and efficient operations.
• Must be able to handle high-volume of production during lunch and dinner rushes.
• Has a positive attitude and works well with others. Teamwork and cooperation is a must.
• Completes all opening and closing duties for assigned workstation.
• Communicates with management product shortages or broken equipment.
• Complies with all federal, state, city, county and municipal food safety regulations.
• Any additional duties or special projects as requested by management.

EDUCATION AND/OR EXPERIENCE: 

• High school diploma required; culinary degree preferred.
• Hospitality Industry Experience preferred.
•  3+ years as a Wok Chef in high volume Chinese Restaurant preferred.

QUALIFICATIONS:

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business.
• Must be able to obtain a required Virginia Lottery Non-Gaming License.
• Must know proper cooking temperatures, holding temperatures and sanitation practices to ensure safe food handling and safe food products to our guests.
• Possesses knowledge of all kitchen equipment including break down, set-up and sanitation.
• Must be able to work a flexible schedule to include nights, holidays and weekends.

PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: 

• Must be able to lift up to 50 lbs. above and below shoulder level and carry objects weighing up to 50 lbs.
• Position requires 30% standing, 70% walking.
• Requires very frequent bending, pushing, twisting, kneeling, climbing, stooping and reaching overhead. Must be able to respond to touch, speech, smell, aural and visual cues.
• Must be able to work in an area containing secondary smoke.
• Must possess coordination and dexterity to use kitchen utensils.
• Must be able to tolerate industry standard cleaning/sanitizing chemicals.
• Must be able to work in a fast-paced environment involving constant internal and external customer contact.