Cook II - Noodle Bar - Full Time

Able to utilize all Noodle Bar Station equipment and other equipment in the kitchen to the level of "advanced". Maintains a thorough working knowledge of, and ability, to execute Asian cooking styles and techniques not limited to, Pho Cook. wok station, stir-fry, etc. Ensures that the Asian product, taste, and presentation exceed customer expectations and Food & Beverage standards. Assists with Sushi station as needed. Responsible for assisting in the preparation of a la carte and buffet food items. Assists cooks and Sous Chefs as directed. Adheres to proper cleanliness and sanitation standards as set forth by ServSafe. Is knowledgeable of and adheres to proper time/temperature controls. Properly covers labels and dates any/all food products as necessary before storage. Conducts proper FIFO procedures when stocking/replenishing coolers, freezers and/or dry storage areas. Accurately cools hot food products to proper temperatures within appropriate time frames before storage. Reheats cold foods to proper temperature within appropriate time frames before service. Accurately monitors hot food holding temperature logs and documents corrective actions taken when temperatures do not meet standards. Is able to understand and follow production logs and quantities precisely. Initiates a positive guest experience when working any front buffet line station or in public contact by providing a welcome and/or greeting, making eye contact, describing food offerings, smiling, and bidding a warm farewell and good luck, etc. Ability to safely and correctly operate basic kitchen cooking equipment. Thoroughly cleans pho station and equipment prior to end of shift.

Physical Demands

• Regularly required to stand.
• Frequently required to walk and reach with hands and arms.
• Occasionally required to taste or smell.
• Frequently lifts and/or moves up to 10 pounds.
• Occasionally lifts and/or moves up to 50 pounds.
• Regularly exposed to moving mechanical parts.
• Occasionally exposed to wet and/or humid conditions; toxic or caustic chemicals; extreme cold and extreme heat.
• Regularly exposed to moderate noise levels.

Work Environment

• Exposure to moving mechanical parts.
• Exposure to toxic or caustic chemicals.
• Exposure to extreme cold and extreme heat.
• Exposure to moderate noise levels.

Qualifications

• Must be at least 21 years of age.
• High school diploma or general education degree (GED).
• One to three months one year related experience and/or training.
• Equivalent combination of education and experience.
• Prior Asian Wok or Asian culinary experience required.
• Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers.
• Ability to print and speak simple sentences.
• Prior Asian cooking experience required.