The majority of the production will be wok cooking, making soup, frying, sautéing, griddling, carving, broiling, roasting, chopping and steaming all meats, fish, vegetables, rice, noodle, poultry and seafood. The Specialty Cook will stock items needed for warmers and refrigerators, refill items that are low in product, set up stations, place proper utensils, and check chilled salad items and steam table temperatures.