Under the direct supervision of the Executive Chef, this position is responsible for the execution of menu item production, maintaining all company and brand standards and thorough adherence to all safety and hygiene policies and procedures while contributing to a safe and welcome work environment for all team members. Ensures adherence to the Company's policies and procedures, motivates and leads by example and supports the company’s learning environment while establishing a safe and welcoming work environment for all team members.
Key Accountabilities
- Leads assigned Asian‑kitchen station during prep and service, ensuring readiness, organization, and consistent quality
- Prepares, pre‑cooks, cooks, and presents Asian menu items with a high level of technical skill; follows standardized recipes and established flavour profiles
- Oversees station mise en place including aromatics, sauces, marinades, stocks, noodles, rice, and garnishes essential to Asian cuisine
- Demonstrates advanced wok proficiency including heat control, seasoning, and rapid stir‑fry execution
- Applies Asian cooking methods such as steaming, braising, roasting, deep‑frying, poaching, and high‑heat sautéing
- Monitors and maintains station cleanliness, equipment functionality, and adherence to food safety and allergen‑control standards
- Coordinates with Sous Chef and Executive Chef on daily production needs, menu changes, specials, and service flow
- Guides and supports junior cooks by providing direction, feedback, and on‑the‑job training
- Receives and manages Asian‑kitchen inventory including fresh produce, proteins, dry goods, and specialty ingredients; ensures proper labeling, dating, storage, and rotation
- Participates in month‑end inventory with accurate station‑level counts
- Attends culinary meetings and contributes to continuous improvement initiatives
- Liaises with operational departments to ensure seamless service and product quality
- Develops strong working relationships with guests, ownership, and team members
- Ensures compliance with licensing laws, health and safety regulations, and all company policies
- Performs other duties as assigned or directed
Education and Qualifications
- High School Diploma; formal culinary education an asset
- Minimum 3 years of culinary experience, including experience in Chinese or broader Asian cuisine
- Strong understanding of Asian flavour profiles including balance of sweet, salty, sour, bitter, heat, and umami
- Knife skills with precision in julienne, fine dice, chiffonade, and protein fabrication common to Asian cuisine
- Experience with Asian ingredients such as soy‑based sauces, fermented pastes, rice vinegars, dried spices, fresh herbs, noodles, and specialty produce
- Food Safety Certification
- Ability to successfully clear a criminal record check
- Must be available to work evenings and weekend shifts
Work Environment Considerations
- Regular kitchen environment, standing and walking for long periods of time, and non-traditional work hours
Job Type: Full-time
Pay: $25.06-$25.67 per hour
Work Location: In person
