Reports To: Chef/Kitchen Manager

Non–Exempt: -

Basic Function

The Wok Chef is responsible for prepping ingredients, preparing, cooking, and plating menu items in accordance with the restaurant’s recipes and specifications. The Wok Chef keeps their work area clean, organized, and stocked, throughout shift.  

Responsibilities

• 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.
• Follows “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
• 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.

Qualifications and Skills

• 3+ years as a Wok Chef in high volume Chinese Restaurant.
• Proof of eligibility to work in the US.
• Ability to read and follow a recipe by weighing and measuring ingredients
• Advanced knife handling, saute, fry, steam, and wok experience
• Ability to understand both written and spoken English
• Be able to work in a standing position for long periods of time (minimum of 8 hours a day)
• Be able to reach, bend and frequently lift up to 50 pounds
• Serv-Safe Certified

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