Khoodles Wok Specialist - Food Halls

WOK COOK /SPECIALIST

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

Serving all products with friendly, individualized attention towards each customer by taking orders to customer specifications. Operate Point of Sale System, and work with credit card machines. Must have 5 years of experience.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time spent performing each function to be solely determined by the manager/supervisor based on the specific requirements of the Food Hall.

• Properly rotate food products in order to keep spoilage and waste to a minimum.

• Ensure that all equipment in the work area is properly cleaned.

• Perform other duties as required, i.e., special orders/prepping, cleaning, trash removal etc...

Abilities & Responsibilities

• Set up of all ingredients for wok, grill and sauté menu items according to station par prior to beginning of service.

• Prepare all wok/sauté menu items to recipe specification safely, and efficiently

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

• Restocking, organizing, 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 are 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.

• Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.

• Oral Expression - The ability to communicate information and ideas in speaking so others will understand.

• Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

• Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.

• Ability to follow plating guidelines.

• Can properly follow all processes that are in place.

• Ability to communicate in English with guest, co-workers and management to their understanding.

• Can fill out all requisitions properly.

• Ability to be a clear thinker, remain calm and resolve problems using good judgement.

• Ability to work well under pressure.

• Ability to handle multiple tasks at one time while maintaining a high level of professionalism

• Ability to perform job functions with attention to detail, speed and accuracy.

• Can follow all rules and regulations in the employee handbook properly.

• Ability to maintain a clean, neat and organized work environment.

• Properly rotate product in walk in cooler.

• Clean and maintain equipment properly.

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

• Can organize and set up workstation fast and efficiently and teach these to the team.

• Rotate, label and date all food on station.

• Provide coverage for all service times for Khoodles and Loud Roots as needed.

Tasks

• Follow sanitation practices, standards, and regulations.

• Check the quality of raw or cooked food to ensure that standards are met.

• Preparation, cooking, garnishing, or presentation of food.

• Wash Dishes and clean the kitchen.

Knowledge

• Food Production - Knowledge of techniques and equipment for production of menu items preparation, including storage/handling techniques.

• Production and Processing - Knowledge of raw materials, production processes, and quality control.

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Mathematics - Knowledge of arithmetic, algebra, geometry, statistics, and their applications. Knowledge of computer basic mathematical calculations.

• Food handling certificate.

Skills

• Minimum of 6 months of wok-cooking experience where food is prepared to order, preferred; if no previous wok experience, requires a minimum of 9 months of sauté experience in a high volume and high prep casual dining kitchen along with successful completion of wok-training program

• Ability to read and follow a recipe by weighing and measuring ingredients

• Advanced knife handling, sauté, fry, steam, and wok experience

• Ability to understand both written and spoken English

• Must be able to wok-cook, stand and/or walk for period of up to nine [9] hours

• Be able to reach, bend and frequently lift up to 50 pounds

• Serv-Safe Certified

• Coordination - Adjusting actions in relation to others' actions

• Speaking - Talking to others to convey information effectively.

• Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.

Work Activities

• Training and Teaching Others - Identifying the educational needs of others, supporting the training programs, and teaching or instructing others.

• Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems.

• Coaching and Developing Others - support Chef in the development of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Communicating with Supervisors, Peers, or Subordinates - Providing information to the Chef, coworkers, and subordinates by telephone, in written form, e-mail, or in person.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.