Wok at Tao Downtown

Position Summary: Ensure quality and consistency of all food menu items. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality.

 

Duties and Responsibilities: including but not limited to

· Maintain professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.

· Anticipate and accommodate the needs of the guests.

· Handles all allergy and/or dietary restrictions and modifications.

· Accurately follows all orders received from the POS system and/or direction from the expeditor.

· Maintains cleanliness and sanitation of assigned station, the kitchen and the entire venue.

· Follow supervisor’s instructions, communicate with and supports co-workers, while being a team player.

· Possesses in-depth knowledge of assigned recipes with the ability to execute them to company standard.

· Possesses general knowledge of the venue.

· Complies with Department of Health and company sanitation standards.

· Communicates product needs to the chefs and the support staff.

· Required to check cover counts, BEOs and/or Fire Sheets.

· Properly sets-up station and performs opening/closing procedures as directed by management, including:

o Stocks station with prescribed supplies.

o Sets “mise en place” following FIFO and company standards.

o Wipes down and sanitizes station.

o Performs opening side-work as prescribed.

o Performs closing side-work as prescribed.

· Reports all breakage, damage of equipment or furniture immediately to management.

· Attends and participates in daily pre-service meetings (where applicable).

· Attends and participates in any training sessions or departmental meetings.

· Learn by listening, observing other team members and sharing knowledge while leading by example.

· Portrays a positive and professional attitude.

· Demonstrates knowledge of 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.

Training Requirements:

· Tao Group Hospitality in-venue Line Cook training and Food Handling Certificate.

Minimum Education and Qualifications:

· Previous culinary experience preferred.

· Experience as a line cook in a high-volume culinary operation preferred.

Physical Demands and Work Environment:

· Must be able to stand, lift and bend for extended periods of time.

· Must be able to bend and lift to 70 lbs.

· Role may include job duties or tasks requiring repetitive motion.

· Exposure to hot kitchen elements or cleaning materials.

· Must be able to work and remain focused in a fast-paced and ever-changing environment.

· Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.