Seasonal Specialty Cook - Zhen Bang

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 servingtemperatures;
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