Cook (Wok)

Komodo Las Vegas•Las Vegas, NV

just now•Onsite

About The Position

Komodo Las Vegas, a premier Groot Hospitality venue, is seeking a Line Cook with a focus on wok experience to join their dynamic team. The company values hospitality, company growth, and customer service, and offers a fast-paced multicultural environment with career opportunities and work/life balances. A Line Cook is responsible for the daily preparation and execution of food items in their specified stations, ensuring mise-en-place is finished before service according to executive chef standards. This role involves maintaining quality through product rotation and waste management, and ensuring consistency in cooking technique, flavor profiles, and presentation as guided by the executive chef, with no unauthorized changes. It is a teamwork-oriented position requiring basic communication and reading skills.

Requirements

A thorough and deep understanding of professional wok cooking including basic techniques and working food knowledge.
Understanding and knowledge of safety, sanitation and food handling procedures.
Previous prep or line cook experience.
Professional communications skills are required.
Ability to take direction.
Ability to work in a team environment.
Ability to work calmly and effectively under pressure.
Must have problem solving abilities, be self-motivated, and organized.
Commitment to quality of service and in food and beverage knowledge.
Must be aware of company policies regarding benefits, call outs, vacation hours etc.
Must be open-minded and show the eagerness to learn and move forward.
High school diploma or GED.
Proven cooking experience.
A food handler’s license.
Sound knowledge of food health and safety regulations.
The ability to stand for extended periods.
The ability to work a fast-paced environment.
Excellent communication and leadership skills.
Exceptional organizational, time management, and problem-solving skills.
Must be able speak, read and understand basic cooking directions.

Responsibilities

Sets up station in time for service according to restaurant guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set by the chef or restaurant.
Restocks all items as needed throughout shift and is responsible in taking inventory after service.
Cleans and maintains station in practicing good safety, sanitation, organizational skills.
Has understanding and knowledge to properly use and maintain all equipment in wok station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or chef de partie at any time.
Responsible for the daily preparation and execution of food items in their specified stations or other areas of the kitchen.
Responsible in getting their mise-en-place finished before service in accordance to standards set by the executive chef and the restaurant.
Responsible in keeping quality by rotating products and waste management.
Expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variation and are held accountable in any violations.