Wok Cook - Hakkasan Restaurant Las Vegas

Tao Group Hospitality•Las Vegas, NV

About The Position

The Wok Cook is responsible for managing station workflow and ensuring meals are prepared and served on time by overseeing the cooking process from start to finish. The role ensures food quality and consistency, prepares hot and cold menu items, and requires knowledge of all areas of the kitchen. The cook accommodates guest needs, including allergies and dietary modifications, and follows orders from the POS system or expeditor. The position includes setting up, stocking, sanitizing, and closing the station according to company procedures, FIFO practices, and prescribed mise en place standards. The Wok Cook communicates product needs, follows sanitation requirements, participates in applicable meetings and training, supports fellow team members, and completes additional tasks as assigned. Tao Group Hospitality in-venue line cook training is required.

Requirements

Two years of culinary line cook experience.
Ability to write and communicate verbally.
Ability to move quickly.
Ability to push and lift up to 75 pounds.
Ability to stand for extended periods.
Ability to work effectively as part of a team and interact professionally and courteously with internal and external customers, managers, and co-workers.
Ability to maintain confidentiality.
Ability to handle a fast-paced, busy, and somewhat stressful environment.
Maintain a professional, neat, well-groomed appearance in accordance with company standards.

Nice To Haves

Experience as a line cook in a high-volume culinary operation.

Responsibilities

Oversee the cooking process and station workflow to ensure meals are served on time.
Ensure the quality and consistency of all food menu items.
Prepare hot and cold restaurant foods and work in all aspects of food preparation.
Anticipate and accommodate guest needs, including allergies, dietary restrictions, and modifications.
Accurately follow orders received through the POS system and directions from the expeditor.
Maintain cleanliness and sanitation of the assigned station and comply with Department of Health and company sanitation standards.
Follow supervisor instructions and communicate with, support, and work collaboratively with co-workers.
Execute assigned recipes to company standards and maintain general knowledge of the venue.
Communicate product needs to chefs and support staff.
Check cover counts, BEOs, and/or Fire Sheets.
Set up and stock the station, prepare mise en place using FIFO and company standards, and complete opening and closing procedures and side-work.
Immediately report breakage or damage to equipment or furniture to management.
Attend and participate in applicable daily pre-service meetings, training sessions, and departmental meetings.
Learn from and share knowledge with other team members, leading by example and maintaining a positive, professional attitude.
Demonstrate knowledge of Tao Group Hospitality, its partners, and supporting hotel environments.
Assist with or complete additional tasks as assigned.