Leeann Chin, Inc-Back of House Team Member

Pei Wei Asian Kitchen • White Bear Lake, MN

12d • Onsite

About The Position

The Cook / Back of House Team Member is responsible for preparing and cooking menu items according to company recipes, food safety standards, and operational procedures. This position supports a high-quality guest experience by ensuring food quality, consistency, cleanliness, and kitchen efficiency. The Cook works collaboratively with restaurant team members to maintain a safe, organized, respectful, and productive kitchen environment while upholding Leeann Chin standards.

Requirements

• Must meet the minimum age requirements permitted by applicable Minnesota and federal labor laws.
• Ability to read, understand, and follow recipes, procedures, and safety guidelines.
• Ability to work effectively in a fast-paced restaurant environment.
• Ability to work independently and as part of a team.
• Strong attention to detail and commitment to food quality, cleanliness, and safety.
• Comfortable working with various ingredients, including meats, seafood, vegetables, sauces, spices, and allergens.
• Reliable attendance and ability to work a flexible schedule based on business needs.
• Successful completion of company onboarding, food safety, workplace safety, and operational training is required.
• Follow all company food safety and sanitation programs.
• Maintain safe food handling practices in compliance with applicable health department regulations.
• Practice proper cleaning and sanitizing procedures for equipment, tools, and work areas.
• Maintain product quality through proper storage, labeling, dating, and rotation procedures.
• Immediately report illness symptoms, food contamination concerns, equipment issues, or safety hazards to management.
• Use required personal protective equipment and follow chemical safety procedures when applicable.
• Stand and walk for extended periods, often for the majority of the scheduled shift.
• Frequently bend, stoop, reach, twist, kneel, and perform repetitive motions.
• Lift, carry, push, and pull up to 30 pounds regularly and greater weights with assistance when appropriate.
• Use hands and fingers to operate kitchen equipment, utensils, smallwares, and food preparation tools.
• Work safely around hot equipment, steam, sharp utensils, cleaning chemicals, wet floors, and refrigerated areas.
• Maintain visual awareness of food quality, food temperatures, equipment safety, and workplace conditions.

Nice To Haves

• Previous restaurant, food service, food preparation, or cooking experience is preferred.
• Six months to one year of kitchen or high-volume food service experience is preferred but not required.
• High school diploma or equivalent preferred but not required.
• Food Handler, ServSafe, or other food safety certification may be required based on company policy or local requirements.

Responsibilities

• Prepare, cook, and assemble menu items according to approved recipes, portion standards, and presentation requirements.
• Operate assigned cooking stations, including wok, fryer, grill, steam table, and preparation stations, when trained and authorized.
• Prepare ingredients, portion products, and maintain adequate station inventory throughout each shift.
• Follow batch cooking procedures and production schedules to maintain product freshness, quality, and consistency.
• Ensure all food products meet company quality standards before being served to guests.
• Comply with all federal, state, local, and company food safety requirements.
• Follow proper handwashing, hygiene, illness reporting, and safe food handling procedures.
• Monitor food temperatures and follow proper storage, holding, cooling, reheating, labeling, dating, and rotation procedures.
• Prevent cross-contamination by following approved food handling and sanitation procedures.
• Clean and sanitize equipment, utensils, workstations, and food-contact surfaces as assigned.
• Report food safety concerns, equipment malfunctions, accidents, injuries, or unsafe conditions to management immediately.
• Maintain a clean, organized, stocked, and safe work environment.
• Stock, rotate, and store products using First-In, First-Out (FIFO) inventory practices.
• Assist with receiving deliveries and verifying product quality as directed.
• Follow opening, shift, and closing procedures accurately and on time.
• Support efficient kitchen operations during peak business periods.
• Communicate product shortages, equipment concerns, safety risks, and operational needs to management.
• Work collaboratively with kitchen and front-of-house team members.
• Demonstrate professionalism, respect, and positive communication with coworkers and leadership.
• Participate in required training, meetings, and development opportunities.
• Support company culture, operational standards, and guest satisfaction goals.
• Perform other job-related duties as assigned based on business needs.

What This Job Offers

• Career Level: Entry Level
• Education Level: High school or GED