Specialty Cook - Zhen Bang - Full Time

Ocean Casino Resort•Atlantic City, NJ

1d•$28•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 skilled cooking techniques with wok ranges, making nigiri sushi, and dumpling/noodle soup preparation. The cook controls food production, ensuring proper cooking methods, times, temperatures, plating, and sanitation. They also direct kitchen maintenance and sanitation programs, supervise preparation and setup, and help wait staff understand menu items. The role involves using specialty cuisine equipment, techniques, and presentation, along with proper labeling, rotation, and storage of food items, and maintaining quality inventory control. Production and storage areas must be kept in accordance with health department codes.

Requirements

Knowledge of various Asian cuisines.
Skilled in cooking with wok ranges, making/nigiri sushi and dumpling/noodle soup techniques.
Able to read, convert recipes according to production requirements.
Continuous standing and walking for entire shift.
Periodically pushing and pulling heavy carts and lifting products in proper storage areas.
Ability to work in contrasting hot and cold areas.
Lift food items sometimes as heavy as 100 lbs.
Repetitive heavy lifting.
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.

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.