Cook- Phila

Overview

Overview

Why We Need Your Talents:

Our culinary team plays a critical role in providing a high-quality dining experience for our guests. Positions range from Prep Cook to Line Cook III, with increasing responsibilities, skills, and leadership expectations at each level. Team members prepare, cook, and plate food according to recipes and standards, while maintaining a clean, safe, and efficient kitchen environment.

Responsibilities

Where You'll Make an Impact:

Prep Cook

Primary Role: Support kitchen staff in preparing ingredients and performing basic cooking and cleaning tasks.Responsibilities:

• Wash, chop, and sort fruits, vegetables, and meats.
• Measure and prepare ingredients according to recipes.
• Complete prep list tasks as assigned by the Head Chef or Kitchen Manager.
• Clean and sanitize kitchen equipment, utensils, and work areas.
• Follow food safety and sanitation standards.
• Monitor inventory and report restock needs.

Line Cook I

Primary Role: Prepare and cook food items according to standardized recipes in a high-volume, fast-paced kitchen.Responsibilities:

• Prepare, portion, and cook food to order.
• Ensure stations are stocked and ready for service.
• Maintain ticket times and food quality.
• Assist with daily cleaning duties and follow sanitation guidelines.
• Work under the supervision of the culinary management team.
• Promote teamwork and communicate with other departments as needed.

Line Cook II

Primary Role: Execute more complex cooking tasks, including soups, sauces, and specialty dishes, while managing station organization and contributing to kitchen operations.Responsibilities:

• Prepare all food items, including seasoning, garnishing, soups, and sauces.
• Maintain proper food temperatures and presentation standards.
• Organize and maintain the cooking area in a clean and orderly state.
• Assist with inventory management and ordering food supplies.
• Adhere to health department regulations and safe food-handling practices.

Line Cook III

Primary Role: Lead advanced food preparation and cooking in a safe, timely, and organized manner while demonstrating professionalism and leadership.Responsibilities:

• Prepare, portion, and cook all menu items to high-quality standards.
• Handle high-volume cooking and plating with consistency.
• Collaborate closely with kitchen staff to maintain quality and timeliness.
• Ensure compliance with safety, sanitation, and appearance standards.
• Occasionally interact with guests and represent the brand’s values.
• Serve as a role model for teamwork and professionalism.

Qualifications

Skills to Help You Succeed:

Prep Cook:

• Knowledge of basic cooking techniques and kitchen safety.
• Organizational skills, attention to detail, and ability to follow instructions.
• 1 year kitchen experience preferred; on-the-job training available.

Line Cook I:

• ServSafe and/or RAMP certification preferred.
• Ability to work nights, weekends, and holidays.
• Basic math and portion control skills.
• Experience in a fast-paced kitchen environment preferred.

Line Cook II:

• Culinary courses or equivalent experience.
• 1–3 years as a line cook.
• Ability to read and interpret menus, production lists, and banquet orders.
• Knowledge of PPE and sanitation procedures.

Line Cook III:

• Culinary courses or equivalent experience.
• 1–3 years as a line cook, preferably in an Asian restaurant.
• Strong leadership, teamwork, and communication skills.
• Ability to mentor junior staff and uphold brand standards.

Physical Requirements:

• Ability to stand and walk for extended periods (up to 10 hours).
• Bend, stoop, and reach while carrying up to 50–75 lbs.
• Work in varying temperatures (hot ovens, cold refrigerators).
• Work in a casino environment with smoke, bright lights, and loud noise.