Wok Cook

HMSHost; Jacksonville (FL); On-site; USD 26,000 - 38,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Holiday pay

Meal benefits

Transportation benefits

401(k) with match

Life insurance

Tuition reimbursement

Employee assistance program

Training & career growth

Referral bonus

Job summary

HMSHost is hiring a Wok Cook for the Pei Wei concept in Jacksonville, FL. You will prepare all wok-cooked items, set up the wok station for each shift, and ensure the highest level of service to customers and team members.

This non-exempt role reports to the Store Manager or Operations Director as required. Minimum 6 months wok-cooking experience (or 9 months sauté) in high-volume casual dining, with HACCP knowledge and the ability to work up to nine hours.

Qualifications

• Minimum 6 months wok-cooking experience, or 9 months sauté in high-volume kitchen with wok training.
• Food preparation skills and HACCP knowledge required.
• Ability to read and follow instructions, and communicate professionally.

Responsibilities

• Prepare and wok-cook menu items following recipes and standards.
• Set up wok station and manage production timing.
• Taste, portion, and plan production quantities; keep records for prep.
• Operate kitchen equipment safely and maintain cleanliness.
• Monitor product quality and freshness; sanitize work areas.
• Follow HACCP and HMSHost policies and safety procedures.

Skills

Wok cooking

Food prep

HACCP knowledge

Communication

Physical stamina

Job description

With a career at HMSHost, you really benefit! We Offer

• 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

*Benefits may vary by position so ask your recruiter for details.

Summary:

The Wok Cook is responsible for the preparation of all wok-cooked items along with the preparation required in setting up the wok station for the Pei Wei concept for each shift. The Wok Cook supports a team environment and is also responsible for communicating any potential problems to the manager on duty, providing the highest level of service to customers and associates at all times, and performing all additional responsibilities as directed by assigned management. This is a non-exempt position which reports to the Store Manager, Assistant Store Manager or Operations Director, depending upon local requirements.

Essential Functions:

• 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 (i.e., buffalo chopper, fryers, cleavers, etc.); handles knives and wears a cut glove when doing so regardless of knife size

• 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 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

Minimum Qualifications, Knowledge, Skills, and Work Environment:

• Minimum of 6 months 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 9 months of sauté experience in a high volume and high prep casual dining kitchen along with successful completion of wok‑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 wok‑cook, stand and/or walk for period of up to nine [9] hours

• Must have the ability to handle a knife

• 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

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws andregulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members withoutregard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

Source: HMSHost