The following is a list of the job duties. The ability to perform these duties is essential for this position. Other duties may be assigned by your manager as required.

• Maintain high standards of OTG operations
• Maintain positive and open communication with the FOH/BOH staff
• Perform Kitchen Helper, Oil Cook Food Coordinator, Cook duties as needed
• Assist in the maintenance of proper Company and government required documents on staff
• Support operations by performing any other duty as assigned, to ensure the restaurant is producing to standards
• Estimate food and beverage costs, maintaining correct inventories (par levels)
• Assist in special promotions, as needed
• Control food costs, and kitchen labor
• Follows recipes and/or product directions for preparing and wok-cooking all specified menu items; works with a sense of urgency to meet time goals while adhering to recipe standards, and displays an attention to detail and food presentation
• Tastes products, follows menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment as needed
• Performs basic math and measurement calculations associated with recipes
• Operates kitchen equipment, handles knives, and wears a cut glove when doing so regardless of knife size. Must follow TSA and OTG knife policy and procedure.
• Demonstrate familiarity and knowledge of cooking with wok, including ensuring food handling and safety policies are adhered to at all times
• Ensure food and product quality to OTG operational standards
• Maintains quality control for all products, including monitoring freshness of product
• Cleans and sanitizes work stations and equipment
• Follows excellent food safety and sanitation practices and complies with Board of Health standards

Stocks, dates, rotates and checks temperature of product; receives, moves and lifts food and beverage products and supplies

Skills & Requirements

• One (1) year of related experience and/or training
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively to guests or crewmembers of OTG.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Must have 1-2 years of Chinese cooking experience.
• Ability to train, develop and motivate all crewmembers.