Wok Line Cook

Atlas Restaurant Group•Baltimore, MD

11d•$0 - $20

About The Position

The Wok Line Cook prepares wok menu items for guests according to portioning, recipe, and service guidelines. The role calls for a positive, hands-on, solutions-driven approach and an interactive leadership style. The cook maintains a safe, clean, and sanitary work environment and monitors food production costs to support productivity and profitability. The position has no supervisory responsibilities. It involves developing wok recipes, preparing and presenting food to approved specifications, operating kitchen equipment, handling and storing food properly, monitoring ingredient quality and stock, and coordinating with suppliers and the culinary team. The cook also handles special dietary requests, supports inventory and food-cost management, keeps products fresh, and continues learning about 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 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 shortages arise.
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 current knowledge of 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 Chinese cuisine and dim sum preparation techniques.
Analyze food-production costs to support productivity and profitability.
Maintain a safe and clean work environment through attention to safety and sanitation.