Wok Line Cook

Atlas Restaurant Group; Baltimore (MD); On-site; USD 42,000 - 56,000; Full time

Job summary

Atlas Restaurant Group is seeking a Wok Line Cook in Baltimore, MD. The role focuses on preparing wok menu items with attention to portioning, recipes, and presentation, while maintaining safety, sanitation, and efficiency in a fast-paced setting.

The position requires at least 2 years of related experience, a high school diploma or equivalent, and flexibility to work nights, weekends, and holidays. Certification in food handling may be required by local regulations.

Qualifications

• High-volume kitchen experience preferred.
• Strong time-management and multitasking abilities.
• Knowledge of health and sanitation standards.

Responsibilities

• Develop recipes specific to wok menu items.
• Maintain a clean and organized workstation.
• Operate kitchen equipment safely and efficiently.
• Adhere to proper food handling and storage procedures.
• Monitor stock and place orders when shortages arise.
• Collaborate with culinary team to ensure high-quality food.
• Maintain professional demeanor with coworkers and guests.
• Assist with inventory and managing food costs.

Skills

Work under pressure

Organization

Sanitation standards

Customer service

Flexibility

Food handler certification

Education

High School Diploma or equivalent

Some college preferred

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Wok Line Cook

Line Cook Full Time Exempt Manual Labor Nine Tailed Fox Baltimore, MD, US

GENERAL SUMMARY:

Wok Line Cook is responsible for performing Wok menu related items for our guests in accordance with portioning, recipe and service guidelines. Every member of this team should maintain a positive and hands on attitude. Must be solutions driven and have an interactive leadership style. A constant focus on safety and sanitation is necessary to maintain a safe and clean work environment. All costs associated with the production of food must constantly be analyzed to ensure maximum productivity and profit

SUPERVISORY RESPONSIBILITIES:

• There are no supervisory responsibilities for this position.

ESSENTIAL DUTIES & 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 as set by the restaurant management and ownership
• Operate standard kitchen equipment safely and efficiently
• Adhere to proper food handling and storage procedures
• Monitor food stock and place orders when there are shortages
• Ensure the quality of fish and other ingredients, working with suppliers as necessary
• Collaborate with the rest of the culinary team to ensure high-quality food and timely preparation
• Maintain a respectful and professional demeanor with coworkers and customers
• Participate in regular training and maintain up-to-date knowledge of current culinary trends in sushi-making
• Assist with kitchen inventory and managing food cost within establishment’s budget
• Monitor freshness and quality of all products at the sushi station
• Engage in the continuous learning of Chines cuisine and dim sum preparation techniques.

REQUIRED SKILLS AND ABILITIES

• Ability to work efficiently under pressure in a fast-paced environment
• Strong organizational skills with the 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
• May require a food handler's certification, depending on local regulations

EDUCATION AND EXPERIENCE:

• At least 2 years of related high-volume experience
• High School Diploma or equivalent. Some college preferred
• Maintains local health department food handler’s certification up to date and current