Three Oaks Hospitality is looking for professional wok cooks to prepare food to the exact chef’s specifications and to set up stations for menu. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction goals.

Supervisory Responsibilities:

• None.

Duties/Responsibilities:

• Cooking & Preparation: Mastering stir-frying, deep-frying, and sautéing techniques to create authentic Asian dishes.
• Kitchen Efficiency: Maintaining a clean and organized workstation while working swiftly under pressure.
• Menu Execution: Following recipes and plating standards set by the head chef or executive chef.
• Team Collaboration: Coordinating with other kitchen staff to ensure smooth service and timely dish preparation.
• Safety & Hygiene: Adhering to food safety regulations and maintaining cleanliness in the kitchen.

Required Skills/Abilities:

• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices
• Excellent communication skills.

Education and Experience:

• High school diploma or GED.
• Culinary school diploma preferred.
• Valid Food Handlers Certificate.
• Previous experience as a line chef, restaurant cook, or prep cook preferred.

Physical Requirements:

• Remain standing for extended periods of time.
• Bending, squatting and lifting up to 20 lbs. for short distances.
• Ability to work with varying noise levels

Benefits:

• Employee Discount
• Referral Program
• Flexible Schedule
• Paid Training