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About the Role

The Asian Specialty Cook is responsible for supervising back-of-the-line setup for efficiency.

Position Responsibilities

• Knowledge of various Asian cuisines.
• Skilled in cooking with wok ranges, making/nigiri sushi and dumpling/noodle soup techniques.
• Controls food production in all work areas including proper cooking methods, proper cooking times and temperature; ensures correct serving temperatures; proper plating and garnish; and ensures sanitation, handling and storage of prepared foods and leftovers
• Performs all other related and compatible duties as assigned
• Directs kitchen maintenance and sanitation program ensuring proper use of equipment
• Supervises and maintains preparation and setup of line
• Helps wait staff become familiar with menu and specialty items so that items can be described to customers: i.e. ingredients, cooking methods (boiled, broiled, baked, fried, etc.), etc.
• Uses Specialty Cuisine cooking equipment, techniques and plate presentation
• Sees to the proper labeling, rotation, storage temperature and environment required.
• Maintain quality inventory control of your production.
• Ensure that production and storage areas are maintained in accordance with city and state health department codes.

Essential Functions

• Able to read, convert recipes according to production requirements
• Continuous standing and walking for entire shift.
• Periodically pushing and pulling heavy carts and lifting products in proper storage areas
• Ability to work in contrasting hot and cold areas
• Lift food items sometimes as heavy as 100 lbs.
• Repetitive heavy lifting

Requirements

• High school diploma required
• Operation and maintenance of all kitchen equipment, purchasing and inventory.
• Knowledge of food preparation cost and controls
• The ability to effectively communicate in English
• Five years experience in high volume kitchen, specifically with hot food preparation

Benefits

• Paid Time Off
• Training & Development
• Free Meal while on shift