The Wok Cook is responsible for producing the daily production for the Café Milano. Key roles to include: Leader, Teacher, Trainer, Team Player, Mentor, Culinarian and Communicator.

Duties:

• To supervise and prepare high quality and consistent food products for his/her assigned outlet.
• To be a team leader by example, continually emphasizing day to day communication skills and commitment to excellent cuisine.
• Works in close conjunction with Restaurant Chef on all items pertaining to said area, maintaining proper par stocks, inventory control and quality of purchased goods.
• Works in conjunction with upper management on all menus, specials and future developmental plans for said area.
• Ensures that all culinarians maintain the highest levels of professionalism, including the proper dress code (full clean uniform, hats, nametags, scarves, aprons, etc.).
• Checks the maintenance of all kitchen equipment and reports any damaged or broken pieces to Engineering and upper management as quickly as possible.
• Ensures all safety standards are followed and reports on all unsafe conditions to upper management.
• Keeps immediate supervisor promptly and fully informed on all problems or unusual matters of significance coming to his/her attention so prompt corrective actions can be taken when appropriate.
• Maintains a ‘hands on’ philosophy and jumps in with fellow culinarians whenever and wherever necessary.
• To implement creative menus and strive for excellence by being the best restaurant in Northern Nevada.
• Follows all sanitation procedures as set by the Restaurant Chef, Asst. Executive Chef and/or Executive Steward, maintaining the highest degree of cleanliness and organization within their outlet.

Qualifications:

• Three or more years in hotel restaurant/casino outlets or individual restaurants pertaining to the specialized high volume area (i.e. Coffee Shop, Buffet, Food Court, etc.).
• Must be familiar with all aspects of the particular cuisine for said area (Wok cookery).
• Culinary background must have an emphasis on high volume, quality cuisine as well as teambuilding, interpersonal and basic managerial skills.
• High school graduate or G.E.D (necessary), culinary apprenticeship or culinary school graduate (preferred).
• Possess ability to teach, train and motivate culinary team members.
• Background of pre and post opening of hotel/casinos or major restaurants (preferred).