Cook II - Red Lotus

About the Role

Cook-Red Lotus is responsible for the preparation and presentation of all food items as called for by the menu, and for assisting the Sous Chef in the efficient operation of the kitchen and of assigned personnel. You’ll work in a fast-paced, diverse environment where enthusiasm for helping people find and have more fun drives the team. The company supports career growth and offers a competitive Total Rewards package.

Responsibilities

• Prepares, seasons, and cooks/stir-fries in industrial woks all soups, meats, vegetables, fish, poultry, and other food items for consumption.
• Cooks, prepares, and arranges food to create an appealing presentation for guests.
• Ensures guests have a favorable and authentic Asian dining experience.
• Mastery of preparation and cooking of Asian foods, including specialty dishes, while maintaining quality, safety, and sanitation standards.
• Provides superior customer service, handles difficult customer interactions, and works harmoniously with coworkers.
• Completes all assigned compliance training courses on time.
• Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.
• Keeps work station neat and clean and assists coworkers to ensure efficient operation of the line.
• Communicates effectively with "front-of-the-house" staff.
• Ensures proper closing down of work station and correct storing of leftover foods.

Requirements

• Minimum 2 years of high-volume professional cooking experience, including thickening techniques, soup and sauce classification and production, sauté, stir-fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards.
• Proficiency in managing and using industrial woks and other common Asian cooking implements, such as fryers, rice cookers, steamers, and all standard professional kitchen equipment.
• Demonstrated proficiency in professional knife-handling skills, including cutting/trimming meat or carcasses.
• Experience in following and extending standardized recipes.
• Knowledge of safe food handling, preventing food-borne illness, and sanitation techniques.
• Must be, or become, ServSafe certified (attend required class and pass test).
• Ability to use all equipment associated with the position, including choppers, slicers, mixers, and grinders.
• Ability to review and comprehend recipes and other necessary documentation.
• Ability to determine if food items are cooked to proper specifications.
• Ability to efficiently and effectively move around the work area.
• Ability to stock and retrieve all necessary food items and supplies.
• Ability to lift, carry, and push/pull up to 50 pounds to move and stock supplies.
• Ability to communicate with customers and all levels of employees.
• Ability to speak English.

Work Environment

This position operates in an environment subject to varying levels of heat and noise. At times, you may be exposed to hazards such as wet floors and dangers associated with heavy-duty cutlery, knives, and choppers.

Benefits

• Day-one medical coverage.
• 401(k) matching.
• Annual performance bonus.
• Paid time off that increases with length of employment (per local policy).
• Wellness programs supporting financial, physical, and mental well-being.

Pay

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience.