Wok Line Cook

Atlas Restaurant Group•Baltimore, MD

About The Position

The Wok Line Cook prepares wok menu items for guests according to portioning, recipe, and service guidelines. The position calls for a positive, hands-on, solutions-driven approach, an interactive leadership style, and consistent attention to safety and sanitation. The cook also analyzes food-production costs to support productivity and profitability. The role has no supervisory responsibilities. It includes developing wok recipes, preparing and presenting food to restaurant specifications, maintaining an organized and sanitary workstation, operating kitchen equipment safely, and following proper food handling and storage procedures. The cook monitors stock and product quality, places orders when needed, works with suppliers as necessary, and collaborates with the culinary team to deliver high-quality food on time. Additional duties include handling special dietary requests, maintaining a professional and respectful demeanor, participating in training, keeping current with culinary trends, assisting with inventory and food-cost management, and learning Chinese cuisine and dim sum preparation techniques.

Requirements

At least 2 years of related high-volume experience.
High school diploma or equivalent.
Ability to work efficiently under pressure in a fast-paced environment.
Strong organizational skills and ability to multitask.
Basic understanding of cleanliness and sanitation standards.
Excellent customer service skills, with a polite and attentive demeanor.
Flexibility to work varied shifts, including nights, weekends, and holidays.
Maintain a current local health department food handler’s certification.
A food handler’s certification may be required depending on local regulations.

Nice To Haves

Some college preferred.

Responsibilities

Develop recipes specific to wok menu items.
Maintain a clean and organized workstation consistent with health and sanitation standards.
Implement approved recipes and presentation specifications set by restaurant management and ownership.
Operate standard kitchen equipment safely and efficiently.
Follow proper food handling and storage procedures.
Monitor food stock and place orders when there are shortages.
Ensure the quality of fish and other ingredients, working with suppliers as necessary.
Collaborate with the culinary team to ensure high-quality food and timely preparation.
Maintain a respectful and professional demeanor with coworkers and customers.
Handle special dietary requests.
Participate in regular training and maintain up-to-date knowledge of current culinary trends in sushi-making.
Assist with kitchen inventory and manage food costs within the establishment’s budget.
Monitor the freshness and quality of products at the sushi station.
Continue learning about Chinese cuisine and dim sum preparation techniques.
Analyze food-production costs to support productivity and profit.