F&B Wok Line Chef

Tyme Maidu Tribe•Oroville, CA

About The Position

As a Wok Line Cook, you are the right hand of the Sous Chef and will play an important role in the supervision and coordination of cooks. This position will assist the Sous Chef in the training of team members and ensuring team member preparedness and consistent execution of menu items according to established standards and protocols.

Requirements

Proven experience with high-heat cooking and stir-frying.
Strong knife skills with a wide range of cutting and slicing techniques.
Familiarity with Asian sauces, seasonings, and authentic flavor profiles.
Ability to work quickly, efficiently, and consistently under pressure.
Skilled in operating and maintaining woks, cleavers, and related kitchen equipment.
Strong attention to detail in both cooking and presentation.
Solid understanding of food safety, sanitation standards, and HACCP practices.
Current Food Handler’s Card (or ability to obtain one).
Strong foundation in culinary fundamentals and various cooking techniques, including grilling, sautéing, braising, roasting, frying, poaching, and blanching.
Strong understanding of restaurant flow, hotline timing, and execution.
Knowledge of proper food handling, storage, and rotation procedures.
Ability to work across all line stations as needed (grill, fry, sauté, broiler, ovens, etc.).
Willingness to work varied shifts, including weekends and holidays
A minimum of 3 years experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
Must be willing to motivate and LEAD the team, exercising sound judgement and decision making in pressure situations.
High School Diploma or GED equivalent.
Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals.
Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously.
Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions and decimals. Ability to compute rates, ratios and percentages.
Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form.
Must have the ability to deal with problems, which may involve several concrete variables.
The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

Responsibilities

Assists the Sous Chef in maintaining and enforcing hotline protocols and procedures.
Sets the standard for consistency, timing, and execution of dishes across the hotline.
Supports the Sous Chef in managing Line Cook preparedness and station readiness.
Assists with portion control oversight and proper plating.
Contributes to training, coaching, and motivating the Line Cook team.
Sets the bar for cleanliness and safety compliance.
Ensures all food is cooked and held at proper temperatures.
Prepares ingredients, including chopping vegetables and proteins, and preparing sauces and garnishes according to recipes.
Cooks a variety of menu items, including high-heat wok dishes, with focus on technique, speed, and texture.
Plates dishes according to restaurant presentation standards.
Maintains a clean, organized, and well-stocked station throughout the shift.
Monitors ingredient freshness, checks seasoning, and upholds quality standards.
Follows all sanitation, hygiene, and HACCP requirements, maintaining clean work areas and equipment.
Assists with inventory, stock rotation, and ordering ingredients.
Works across multiple line positions as needed (grill, fry, sauté, broiler, ovens, etc.).
Takes full responsibility for the quality of products served.
Maintains a positive, professional approach with team members.
Follows and enforces all applicable food service health and safety regulations.
Attends scheduled team meetings and contributes improvement suggestions.
Reports equipment issues and food quality concerns promptly to the Sous Chef.
Other duties as assigned