Wok Cook at TAO Restaurant

POSITION SUMMARY: 
Management of the Wok Department in accordance to Tao Group’s quality standards and Health Department 
regulations. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious 
hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
 Ensures the needs of the guests are accommodated.
 Ensures the general cleanliness of the heart-of-house, and the entire venue.
 Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
 Participates in growth opportunities and team member development.
 Responsible for the scheduling of assigned departments (where applicable).
 Oversee all prep, production, and service for quality and accuracy.
 Organize and execute service based on the cover count, catering/delivery, BEO, and other event sheets.
 Proficient with all operational systems, including payroll and purchasing processing.
 Complies with Department of Health and company standards.
 Coaches all heart-of-house team members to develop their abilities by setting clear guidelines and expectations.
 Communicates kitchen needs and/or issues to management.
 Ensures team members are complying with SOPs.
 Participates in the preparation and delivery of menu-focus items to daily pre-service meetings.
 Possesses in-depth knowledge of all Wok recipes and maintains station recipe book.
 Organize, develop and produce new recipes for potential new menu items and specials.
 Ensures opening and closing procedures are being followed.
 Communicates clearly and concisely with all team members during service. 
 Practical knowledge of the job duties of all supervised team members.
 Coordinates and directs daily kitchen operations specifically in regard to the Wok Station, BBQ production, and 
prep.
 Participates in making sure the venue is compliant with all federal, state, and local laws and regulations, and 
company policies. 
 Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
 Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. 
 Learn by listening, observing other team members, and sharing knowledge while leading by example.
 Portrays a positive and professional attitude.
 Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
 Works as part of a team and provides help and support to all fellow team members.
 Assist and/ or complete additional tasks as assigned.

TRAINING REQUIREMENTS:
 Tao Group Hospitality in-venue wok training

EDUCATION/WORKING KNOWLEDGE:
 Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is 
essential. 
 Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
 Strong menu planning, ability to coach, build a team, problem solves, and leadership skills required.
 Must be organized, self-motivated, and proactive with strong attention to detail.
 Proficient with computers (Microsoft Products), POS, and technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE
The work environment characteristics and/or physical demands described here are representative of those a team member
encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable 
individuals with disabilities to perform essential job functions
 Must have strong problem-solving skills
 Excellent written and verbal communication skills required
 Ability to work under pressure and meet deadlines
 Must have good positive energy throughout the day
 Must be able to read the computer monitors and print legibly
 Must be able to bend, kneel, sit, and/or stand for extended periods of time
 Must be able to move quickly through work and set the pace in the office
 Must be able to push and lift up to 25 lbs.
 Small to Medium office environment
 Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
 5-25% Local Travel (United States) 
 Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends 
upon the guest volume
 May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
 Maintain a professional, neat, and well-groomed appearance adhering to Company standards
 Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner
 Ability to maintain a high level of confidentiality
 Ability to handle a fast-paced, busy, and somewhat stressful environment

DISCLAIMER:
This job description is a summary of duties, which you are expected to perform in your assignment. It is by no means an allinclusive list but is merely a broad guide to expected duties. As a team member, you should understand that a job description 
is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, team 
members may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at 
all scheduled training sessions and meetings is required. Also, at the request of management, any team member may be asked 
and expected to perform additional duties, responsibilities, or projects without notice.
I have read the qualifications and requirements of the position of Wok Chef. To the best of my knowledge, I believe that I 
can perform these duties