Wok Cook

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 

Agencies 

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