Wok Cook

Dufry AG; Kenner (LA); On-site; USD 23,419 - 26,174; Full time

Benefits offered by this job

Health, dental and vision insurance

Generous paid time off

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company?m

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost is seeking a Wok Cook at the New Orleans area airport location. The role prepares all wok-cooked items, assists with wok station setup, and supports the team to deliver high-quality service. The position reports to management and involves a range of duties to ensure food safety and timely service.

The ideal candidate has wok or sauté experience, knowledge of HACCP, and the ability to work in a fast-paced environment. This is a non-exempt role with opportunities for career growth.

Qualifications

• 6 months wok-cooking experience preferred; or 9 months sauté experience in high-volume casual dining with wok-training.
• Knowledge of HACCP standards for food safety.
• Ability to read and comprehend instructions and policies; communicate professionally.

Responsibilities

• Prepare and wok-cook all specified menu items following recipes and standards.
• Estimate food requirements and plan production; keep records.
• Operate kitchen equipment and handle knives with safety precautions.
• Maintain hygiene and sanitation, follow HACCP standards.
• Assist with stock, rotation, and temperature checks.

Skills

Wok cooking

Sauté cooking

Food preparation

HACCP knowledge

Communication

Math calculations

Tools

Buffalo chopper

Fryers

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
• 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.

Airport Location: New Orleans Airport F&B
Advertised Compensation: $17.65 to

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 the ability to work two 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 a period of up to nine 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 and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard 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”).