Duties include but are not limited to:

• Take directions from and performs duties for the Executive Chef.

• Responsible for organization and day to day operations of the facility at all times.

• Execute all menu items to the highest quality according to recipes and presentations.

• Work with standard recipes for all dishes to ensure proper portion control, uniformity, and taste.

• Assist with menu planning and development with Executive Chef and Management.

• Ensure daily par levels of all products.

• Ability to purchase as needed.

• Ability to create daily specials to the company’s concept and standards.

• Keep all areas of kitchen clean and organized at all times.

• Ensure proper handling and rotation of food and other products.

• Able to work on hand-pulled noodle station, wok, sauté, fry, and pantry stations.

• Knowledge and follow all health, safety and fire codes according to guidance.

• Coach and council staff as required.​

Duties include but are not limited to:

• Take directions from the Executive Chef and Sous Chef.

• Responsible for the set-up and organization of the cook’s line.

• Execute all menu items to the highest quality according to recipes and presentations.

• Work with standard recipes for all dishes to ensure proper portion control, uniformity, taste, and presentations.

• Ability to multi-task.

• Ability to complete daily prep sheet during downtime/throughout the shift.

• Keep and maintain all areas of cook’s line according to health, safety and fire codes at all times.

• Ensure proper handling and rotation of food and other products.

• Knowledge of temperatures and danger zones as to health codes.

• Able to work on the wok, sauté, fry, and pantry stations. (will cross train)

• Knowledge and follow all health and safety codes according to guidance.

• Execute high quality dishes under pressure.

Duties include but are not limited to:

• Take directions from the Executive Chef and Sous Chef.

• Responsible for dough prep as to par and resting time, execute noodle dishes to order.

• Wok and fry cooking as needed according to menu and standards.

• Ability to maintain a daily prep sheet as directed by the Executive and or Sous Chef.

• Execute all menu items to the highest quality according to recipes and presentations.

• Must be able to think and plan due to dough resting time and expected volume of business.

• Works with standard recipes for all dishes to ensure proper portion control, uniformity, taste, and presentations.

• Keep and maintain a clean and neat area of noodle station due to quests spectators.

• Ensure proper handling and rotation of food and other products.

• Able to work on wok and fry stations. (will cross train)

• Knowledge and follow all health, fire and safety codes according to guidance.

• Execute high quality dishes under pressure.