The BOH Team member/Cook is responsible for all things that relate to the fryers and wok station, including our signature double-fried Korean chicken, which is a big task! Making sure items are not being overcooked and maintaining the fryers for longevity are important for this position. Responsibilities: The BOH Team Member responsibilities include, but are not limited to, the following: • Operate the fryers • Filter the fryers • Paint the chicken • Ensure the fryers are operating at the proper temperature and oil level • Ensure the chicken is being fried in accordance with the par chart • Create the batter in accordance with the recipe • Flour and batter the chicken according to the recipe • Ensure there is an adequate amount of prepped chicken for the shift • Fry additional products such as onion rings, French fries, chicken katsu, potstickers, etc • Place fryer products in proper packaging related to designation, for example, in a box for takeout and on a tray for dine-in • Ensure the fryer station and painting station are adequately stocked with the necessary items for each shift • Operate the wok and stove top • Cook and create all wok and stove top dishes according to the recipe • Prep items according to the recipe manual and prep list when necessary • Wash, rinse, and sanitize used dishes if necessary • Unload trash cans and transport trash to the dumpster Qualifications: Minimum Qualifications • Ability to remain in an upright stationary position for eight plus hours a day • Ability to change stationary positions frequently throughout the shift • Ability to move around the restaurant frequently throughout the day • Ability to transport items up to fifty pounds around the restaurant • Ability to move fryer baskets filled with items in and out of fryers • Ability to read and write effectively • Ability to observe details at close range Compensation: $15 - $17 hourly

• The BOH Team Member responsibilities include, but are not limited to, the following: • Operate the fryers • Filter the fryers • Paint the chicken • Ensure the fryers are operating at the proper temperature and oil level • Ensure the chicken is being fried in accordance with the par chart • Create the batter in accordance with the recipe • Flour and batter the chicken according to the recipe • Ensure there is an adequate amount of prepped chicken for the shift • Fry additional products such as onion rings, French fries, chicken katsu, potstickers, etc • Place fryer products in proper packaging related to designation, for example, in a box for takeout and on a tray for dine-in • Ensure the fryer station and painting station are adequately stocked with the necessary items for each shift • Operate the wok and stove top • Cook and create all wok and stove top dishes according to the recipe • Prep items according to the recipe manual and prep list when necessary • Wash, rinse, and sanitize used dishes if necessary • Unload trash cans and transport trash to the dumpster