ASIAN SPECIALTY CERTIFIED COOK

WE LOVE OUR WORK.

• Able to utilize all Wok Station equipment and other equipment in the kitchen to the level of "advanced."
• Maintains a thorough working knowledge of, and ability, to execute Asian cooking styles and techniques not limited to, wok station, stir-fry, etc.
• Ensures that the Asian product, taste, and presentation exceed customer expectations and Food & Beverage standards.
• Assists with Sushi station as needed.
• Responsible for assisting in the preparation of a la carte and buffet food items. Assists cooks and Sous Chefs as directed.
• Adheres to proper cleanliness and sanitation standards as set forth by ServSafe.
• Is knowledgeable of and adheres to proper time/temperature controls.
• Properly covers labels and dates any/all food products as necessary before storage.
• Conducts proper FIFO procedures when stocking/replenishing coolers, freezers and/or dry storage areas.
• Accurately cools hot food products to proper temperatures within appropriate time frames before storage.
• Reheats cold foods to proper temperature within appropriate time frames before service.
• Accurately monitors hot food holding temperature logs and documents corrective actions taken when temperatures do not meet standards.
• Is able to understand and follow production logs and quantities precisely.
• Initiates a positive guest experience when working any front buffet line station or in public contact by providing a welcome and/or greeting, making eye contact, describing food offerings, smiling, and bidding a warm farewell and good luck, etc.
• Ability to safely and correctly operate basic kitchen cooking equipment.
• Thoroughly cleans workstation and equipment prior to end of shift.

BRING US YOUR BEST.

• Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
• Ability to add and subtract two-digit numbers and to multiply and divide with 10''s and 100''s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
• ServSafe Certified.
• Prior Asian cooking experience required.
• Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this Job, the employee is regularly required to stand. The employee is frequently required to walk and reach with hands and arms. The employee is occasionally required to taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.
• While performing the duties of this Job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions; toxic or caustic chemicals; extreme cold and extreme heat. The noise level in the work environment is usually moderate.
• Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.