Specialty Cook

• 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
• Follows recipes and/or product directions for preparing, cutting, marinating, cooking, tasting, carving and serving all items
• 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 (i.e., buffalo chopper, fryers, cleavers, etc.)
• handles knives and wears a cut glove when doing so regardless of knife size
• Coordinates food output with the other cooks
• Maintains quality control for all products, including monitoring freshness of product
• Cleans and sanitizes workstations and equipment
• Follows excellent food safety and sanitation practices and complies with HACCP standards
• Stocks, dates, rotates and checks temperature of product
• receives, moves and lifts food and beverage products and supplies
• Complies with HMSHost and franchise policies as well as those of all applicable regulatory agencies

• Requires 1-2 years of wok-cooking experience where food is prepared to order (including ability to work two [2] woks simultaneously preferred)
• if no previous wok experience, requires a minimum of 1-2 years of sauté experience and/or cooking experience in a high volume and high prep dining kitchen
• Successful completion of brand training program
• Requires food preparation skills and knowledge of HACCP standards
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably and professionally with individuals
• Requires the ability to work in varied kitchen temperatures, up to and including very warm cooking environments
• Must be able to cook, stand and/or walk for period of up to nine [9] hours
• Must have the ability to handle a knife/cleaver
• Must have exceptional skills in handling all product and specialty ingredients and quality control
• Must be able to adapt to changes in new menu items and cooking techniques
• must be able to read and understand associated recipes, prep lists and pars
• Must have the capacity to perform basic math and measurement calculations associated with recipes
• Requires the ability to reach, bend, balance and transport various objects weighing up to 30 lbs. repeatedly throughout the shift
• at times, product weight may reach 50 lbs.

Ability to work two (2) woks simultaneously preferred

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• 401(k) retirement plan with company match
• Company paid life insurance
• Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus