Specialty Cook - Zhen Bang-Full Time

Ocean Casino Resort•Atlantic City, NJ

12h•Onsite

About The Position

The Asian Specialty Cook is responsible for supervising “back-of-the-line” setup for efficiency. This role requires knowledge of various Asian cuisines and skills in cooking with wok ranges, making nigiri sushi, and dumpling/noodle soup techniques. The cook controls food production in all work areas, ensuring proper cooking methods, times, and temperatures, correct serving temperatures, proper plating and garnish, and adherence to sanitation, handling, and storage of prepared foods and leftovers. The position also involves directing kitchen maintenance and sanitation programs, supervising and maintaining preparation and setup of the line, and assisting wait staff with menu and specialty item knowledge. The cook will use specialty cuisine cooking equipment, techniques, and plate presentation, and ensure proper labeling, rotation, storage temperature, and environment for food items. Maintaining quality inventory control and ensuring production and storage areas comply with health department codes are also key responsibilities.

Requirements

High school diploma required.
Operation and maintenance of all kitchen equipment, purchasing and inventory.
Knowledge of food preparation cost and controls.
The ability to effectively communicate in English.
Five years’ experience in high volume kitchen, specifically with hot food preparation.

Nice To Haves

Knowledge of various Asian cuisines.
Skilled in cooking with wok ranges, making/nigiri sushi and dumpling/noodle soup techniques.

Responsibilities

Supervising “back-of-the-line” setup for efficiency.
Controls food production in all work areas including proper cooking methods, proper cooking times and temperature; ensures correct serving temperatures; proper plating and garnish; and ensures sanitation, handling and storage of prepared foods and leftovers.
Performs all other related and compatible duties as assigned.
Directs kitchen maintenance and sanitation program ensuring proper use of equipment.
Supervises and maintains preparation and setup of line.
Helps wait staff become familiar with menu and specialty items so that items can be described to customers: i.e. ingredients, cooking methods (boiled, broiled, baked, fried, etc.), etc.
Uses Specialty Cuisine cooking equipment, techniques and plate presentation.
Sees to the proper labeling, rotation, storage temperature and environment required.
Maintain quality inventory control of your production.
Ensure that production and storage areas are maintained in accordance with city and state health department codes.