1. Prepares a variety of food items utilizing a WOK.

2. Oversees and directs work of prep cooks to ensure quality standards are met and production of proper quantities

3. Assumes responsibility for quality of products prepared and served.

4. Knows and complies consistently with our recipes, standard portion sizes, cooking methods, quality standards and kitchen policies and procedures.

5. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

6. Maintains a clean and sanitary work station area including all cooking equipment and refrigeration equipment.

7. Follows proper plate presentation and garnish set up for all dishes.

8. Receives, stores and rotates all products properly (follows FIFO).

9. Assists in food prep assignments during off-peak periods as needed.

10. Opens and closes the line area properly.

11. Assists in routine kitchen cleaning and maintenance.

12. Properly maintains and uses all equipment per manufacturer’s and company specifications.

13. Maintains a high level of sanitation and cleanliness in all work areas.

14. Maintains a positive, supportive work environment via effective, professional communication with co-workers.

15. Supports and follows all company policies, procedures and programs.

16. Promotes good business principles by never discussing company business in public areas or with customers.

17. Exhibits proper hygiene and sanitary habits.

18. Maintains a friendly, courteous and cheerful demeanor at all times.

19. Provides assistance to other employees to contribute to the best overall operation of the restaurant.

20. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant.